The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Food Handling General Discussion

Notices

Food Handling General Discussion General and open discussion for food handling and safety.


Reply
Thread Tools
Unread 06-08-2009, 06:49 PM   #1
ryneb
Found some matches.
 
Join Date: 06-04-09
Location: Chicago, IL
Downloads: 0
Uploads: 0
Default Brisket reheating Advice

I'm sure this has been asked a million times before, so I apologize. I'm going to be making a brisket this weekend since we are doing an early fathers day. Rather than stay up all night and be a zombie on Sunday I want to smoke it before hand and then just reheat it that day. So my question is whats the best way to do this? Should I leave it whole or slice it and then refrigerate it? And then whats the best way to reheat it the next day? Thanks!
Ryne
ryneb is offline   Reply With Quote
Unread 06-08-2009, 08:11 PM   #2
ique
is One Chatty Farker
 
ique's Avatar
 
Join Date: 12-14-05
Location: New England
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ryneb View Post
I'm sure this has been asked a million times before, so I apologize. I'm going to be making a brisket this weekend since we are doing an early fathers day. Rather than stay up all night and be a zombie on Sunday I want to smoke it before hand and then just reheat it that day. So my question is whats the best way to do this? Should I leave it whole or slice it and then refrigerate it? And then whats the best way to reheat it the next day? Thanks!
Ryne
Definitely leave it whole. Once the brisket is done let it rest and cool down to room temp and then into the fridge uncovered... I put it on a cooling rack for good air circulation. Getting the brisket quickly cooled down is important.

The next day for a small portion I carve a few slices and nuke in a microwave for 2 minutes covered with a tablespoon of liquid.

For a party I'll put the brisket on a cooling rack and into a 1/2 alum pan, 1/2 cup of liquid, insert a polder probe, cover tight with foil, and then into a 350* oven until it reaches 165* internal temp.... carve and serve
ique is offline   Reply With Quote
Unread 06-08-2009, 09:55 PM   #3
ryneb
Found some matches.
 
Join Date: 06-04-09
Location: Chicago, IL
Downloads: 0
Uploads: 0
Default

Sounds good. Thanks!
ryneb is offline   Reply With Quote
Unread 06-11-2009, 12:26 PM   #4
MattCom
Take a breath!
 
MattCom's Avatar
 
Join Date: 06-25-07
Location: East Phatchogue, NY
Downloads: 0
Uploads: 0
Default

Que just doesn't belong in a microwave.
So here's another option: Rest as usual, slice or not. Vacuum seal in bag (2 seals on each end). Dunk in cold water to cool, if needed. Refrigerate or freezer. Reheat by placing unopened bag in pot of simmering water. simmer till hot.
__________________
Out of the Ashes BBQ Team
"Keepin' the Bar in Barbecue"
Wooooooooo!


WSM 18.5" & 22"
22.5 in Weber Kettle
Smokey Jones
SS UDS 1.0
MattCom is online now   Reply With Quote
Unread 06-11-2009, 12:38 PM   #5
buckinbbq
Knows what a fatty is.
 
Join Date: 04-05-08
Location: Barnesville GA
Downloads: 0
Uploads: 0
Default

Slice it then put it andn the juices in the crock pot freeze and or refrigerate. Then put meat and juices in a crock pot. MMMMM MMMM
buckinbbq is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
I need some advice (pork butt reheating) Big slick Q-talk 7 04-21-2011 03:00 PM
Reheating Brisket hmacmill Q-talk 3 01-27-2011 02:46 PM
Advice: Reheating Smoked Tri-Tips for serving pne123 Food Handling General Discussion 4 12-23-2009 09:31 PM
Reheating Whole Frozen Brisket ~ Advice Needed thirdeye Q-talk 8 04-07-2009 03:33 PM
Need advice on reheating Ribs Goose Q-talk 17 02-10-2009 06:08 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 01:14 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts