What do you use to keep sides warm while the brisket is resting?
One thing I still haven’t figured out is how to time the sides around a brisket.
If the brisket finishes early and needs a long rest, the meat is basically taken care of, but then I’m trying to keep beans, mac and cheese, sauce, or other sides ready without constantly reheating them.
I came across a sunvivi three-crock cooker while looking at ways to hold a few sides separately, and that seems easier than trying to coordinate everything in the oven at the last minute.
For those of you who regularly do brisket for a group, what sides hold well for a couple of hours? Do you keep them warm the whole time the brisket rests, or wait until closer to slicing before heating them?