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Unread 10-03-2013, 02:15 PM   #1
Terry Knife
Knows what a fatty is.
Join Date: 05-17-10
Location: Missoula Mt
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Default Techniques for reheating Brisket

Hey all,

Been a long time since I've been around this awesome forum, pretty much since our restaurant and catering operation took off Spring of 2012.

Anyways, I am doing a friends wedding next weekend that is 3+ hours from home. Due to a lot of logistics and complications I am hoping to smoke briskets the day before and bring it over cold to be reheated in a commercial kitchen there; which is something I have never done. Have always served brisket immediately after resting.

Can I hear some techniques or ideas on how to best do this?
Big Red, the custom built smoker of my dreams...and only getting more custom by the day.
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