Best way to reheat brisket

TahoeMick · 03-28-2008, 12:33 PM

What is the best way to reheat a refrigerated brisket? Would you recommend using low heat and reheating slowly or higher heat to bring it up to temp faster?

Bbq Bubba · 03-28-2008, 12:38 PM

Toss it in the micro....it's all good!!

TahoeMick · 03-28-2008, 12:50 PM

I'm sure a microwave would work fine with a small portion but I'm talking the whole brisket. :)

Crüe-B-Cüe · 03-28-2008, 12:59 PM

I would suggest slicing it.

Puppyboy · 03-28-2008, 01:37 PM

I've never had to warm a whole unsliced brisket before but some will say to put it in the oven at 200* over a pan of water for an couple of hours and she'll be good to go.

Westexbbq · 03-28-2008, 03:00 PM

Personally, I never nuke bbq.
I usually use the oven at 190-200 to bring large portiions back to life.
Another good idea is to freezer bag smaller portions for future use and bring them back up by using hot water in a pot on the stove.
dos centavos.

The_Kapn · 03-28-2008, 03:06 PM

My version of all the above is:

I put on rack in pan with liquid underneath.
Reheat at 200-300 till meat temp is up to 170+.

I have great luck using Micro Zapper for re-heating small quanties of Que by keeping the power level down. Be gentle.
Kinda like "low and slow" Nuking

Works fine.

TIM

RichardF · 03-28-2008, 03:14 PM

I wrap tightly in heavy duty plastic wrap and put in 200* oven until it reaches an internal temp of 160*. I've never tried it, but i've heard big ziploc ifor a full cycle in the dish washer

vr6Cop · 03-28-2008, 03:45 PM

Quote:

Originally Posted by RichardF

I wrap tightly in heavy duty plastic wrap and put in 200* oven until it reaches an internal temp of 160*.

Yes.

Neil · 03-29-2008, 08:05 AM

Wrap in foil, on a rack in a pan over water at 250 in the oven until internal temp is 160*.

Jeremiah · 03-29-2008, 09:38 AM

Definitely the oven, usually in a pan with some beef stock and loosely covered with foil.

BBQ Grail · 03-29-2008, 10:50 AM

I think the Ziploc freezer bag in a big pot simmering water is the best way to go. I do this for both brisket and pulled pork.

I've been meaning to try the dishwasher mod, but the wife "owns" the dishwasher and she isn't keen on it.

03-28-2008, 12:33 PM	#1
TahoeMick Found some matches. Join Date: 03-24-08 Location: Lake Tahoe, NV Downloads: 0 Uploads: 0	Best way to reheat brisket What is the best way to reheat a refrigerated brisket? Would you recommend using low heat and reheating slowly or higher heat to bring it up to temp faster?

03-28-2008, 12:38 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Toss it in the micro....it's all good!! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

03-28-2008, 12:59 PM	#4
Crüe-B-Cüe is One Chatty Farker Join Date: 09-25-07 Location: Mobile, AL Downloads: 0 Uploads: 0	I would suggest slicing it. __________________ Wes Mobile, AL Lewd, Qüe'd & Tattööed Large Big Green Egg (2) UDS

03-28-2008, 01:37 PM	#5
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	I've never had to warm a whole unsliced brisket before but some will say to put it in the oven at 200* over a pan of water for an couple of hours and she'll be good to go. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

03-28-2008, 03:00 PM	#6
Westexbbq Quintessential Chatty Farker Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ . Downloads: 0 Uploads: 0	Personally, I never nuke bbq. I usually use the oven at 190-200 to bring large portiions back to life. Another good idea is to freezer bag smaller portions for future use and bring them back up by using hot water in a pot on the stove. dos centavos. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

03-28-2008, 12:50 PM	#3
TahoeMick Found some matches. Join Date: 03-24-08 Location: Lake Tahoe, NV Downloads: 0 Uploads: 0	I'm sure a microwave would work fine with a small portion but I'm talking the whole brisket. :)

03-28-2008, 03:06 PM	#7
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	My version of all the above is: I put on rack in pan with liquid underneath. Reheat at 200-300 till meat temp is up to 170+. I have great luck using Micro Zapper for re-heating small quanties of Que by keeping the power level down. Be gentle. Kinda like "low and slow" Nuking Works fine. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

03-28-2008, 03:14 PM	#8
RichardF is One Chatty Farker Join Date: 03-07-05 Location: what was the 2nd largest banking city in the US Downloads: 0 Uploads: 0	I wrap tightly in heavy duty plastic wrap and put in 200* oven until it reaches an internal temp of 160*. I've never tried it, but i've heard big ziploc ifor a full cycle in the dish washer __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

03-29-2008, 08:05 AM	#10
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI Downloads: 0 Uploads: 0	Wrap in foil, on a rack in a pan over water at 250 in the oven until internal temp is 160*. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.

03-29-2008, 09:38 AM	#11
Jeremiah is one Smokin' Farker Join Date: 09-10-07 Location: Staten Island, NY Downloads: 0 Uploads: 0	Definitely the oven, usually in a pan with some beef stock and loosely covered with foil. __________________ \m/ Heavy Metal BBQ \m/

03-29-2008, 10:50 AM	#12
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	I think the Ziploc freezer bag in a big pot simmering water is the best way to go. I do this for both brisket and pulled pork. I've been meaning to try the dishwasher mod, but the wife "owns" the dishwasher and she isn't keen on it. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

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