anyone else with good idears? county line BBq's website did have pretty thorough directions. I'll post em here.
Preheat oven to 250º.
In a cake or roasting pan, prepare a foil “bowl.” Remove the brisket from the plastic
package and carefully reserve any meat juices from the package. Place the brisket in the
center of the foil “bowl.” Using your favorite instant beef bouillon, follow the directions
for preparing one cup of broth (you may opt to use canned broth instead of instant). Pour
the broth and reserved meat juice into the foil “bowl.” Wrap the ends of the foil up over
the brisket loosely, but cover it completely. Place in preheated oven and reheat until a
meat thermometer inserted in the meat reads 150º to 160º.
Suggested reheating time for whole brisket is 1 ½ to 2 hours.
Times may vary due to the amount of brisket. It may be necessary to check at 10 to 15
minute intervals after the first 45 minutes. After removing the brisket from the oven,
remove the foil carefully. There will be steam trapped under the foil that could cause
In order to ensure a nice moist brisket we leave a layer of fat cover on the bottom of
the brisket. Leave this on while re-heating. Prior to serving, trim the thin layer of
fat. Slice the brisket across the grain in wafer thin slices. An electric knife works
great for this."