u/meyrizal

I’ve got the brisket timing mostly figured out, but the sides are where I keep messing things up.

If the brisket finishes early and gets a long rest, I don’t really want mac and cheese, beans, or other hot sides sitting around getting dry while I wait to slice. At the same time, reheating everything right before serving gets annoying.

I came across a sunvivi double slow cooker while looking for a way to keep two sides warm separately, and I was thinking maybe beans in one side and mac and cheese in the other.

For people who regularly cook brisket for a group, what sides can actually sit warm for an hour or two without going downhill? And is mac and cheese even worth holding that long, or better made closer to serving?