I'm currently preparing a beef brisket (24hr @ 155F). After sous vide, I will be putting it on ice and then finishing in the oven at 300F for about 2-3 hours. Due to certain time constraints I need to delay this finishing step for about half a day. So, after removing from the water bath and chilling I will be putting it in the fridge (for about 12-24 hours). The guide I'm following reads: "Allow cooked brisket to cool at least to room temperature before proceeding (an ice bath can speed up this process). Brisket can be stored in the refrigerator at this stage for up to 1 week before finishing." I'm wondering, should I drain off the liquids before storing or leave the brisket in them??? Thanks in advance!!
