So we made a brisket in our slow cooker overnight. It's pretty much there in terms of tenderness. But now it's 10 AM and we need to do something with it until we serve it at 6 PM, eight hours from now.
It seems silly to put a hot brisket in the fridge for 6 hours just to reheat it later. And I don't want to just leave it sitting on the counter and give everyone food poisoning. My wife stuck it in a 250° oven but I'm fairly sure that will dry it out by 6 PM.
Advice? Opinions? Kibitzing?
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