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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-04-2008, 12:40 AM
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#1 |
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is one Smokin' Farker
  Join Date: 03-08-08
Location: Overland Park Kansas
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Temp to reheat Brisket
Hey I Smoked a 10.6 lb whole packer this past monday for a party this friday night. Sliced it and put in a zip lock bag with the juice and threw in the freezer. Put in the fridge tonight to start to thaw. What temp in the oven do I need to re-heat? Thanks again for your help.
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09-04-2008, 12:51 AM
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#2 |
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is One Chatty Farker
Join Date: 03-04-07
Location: Jonesboro Arkansas
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If you are going to re-heat in a covered pan then take the internal temp to 160 for 60 sec and then hold at 140. That is what I do for butts anyhow.
On edit: If you are asking what temp to set the oven at then I would think 350 would be good.
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Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team Last edited by Cliff H.; 09-04-2008 at 12:53 AM.. Reason: added info |
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09-04-2008, 07:41 AM
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#3 |
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On the road to being a farker
Join Date: 05-29-07
Location: Cedar Rapids, IA
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What I'll usually do is if I am serving brisket, I'll put it in a roaster and set the temp to about 250 or 275 for 2 - 3 hours to heat it through, then back it off to 200, and I can hold it there for as long as I need. I add a cup or two of apple juice to keep it moist, but for the most part I've never had a problem doing it this way.
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09-04-2008, 08:30 AM
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#4 |
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Full Fledged Farker
Join Date: 09-13-07
Location: Sugar Creek, MO
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I usually reheat at around 250. I always keep it covored to help mitigate moisture loss.
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Large Spicewine Bandera Green UDS (UGD) Blue UDS (UBD) Homemade 18"/36" Grillzilla Lang 60, (RIP) Home Built Trailer (500gallon Oil drum).(RIP) |
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09-04-2008, 08:37 AM
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#5 |
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is one Smokin' Farker
Join Date: 01-28-06
Location: Tha' Boo
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If it's in a zip-lock already, just float it in a pot of boiling water until it's serving temp. Won't dry out that way.
Usually if I plan on holding a brisket I foil it whole and then put it in the oven in the foil and re-heat and slice after it's heated. I tend to lose less juice this way.
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So here we are in my paisley crib, what you want to eat? "Ribs"...ah, Latoya, I don't serve ribs. Better be happy that dress is still on, I heard the rip when you sat down. |
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09-04-2008, 11:18 AM
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#6 |
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is one Smokin' Farker
Join Date: 03-08-08
Location: Overland Park Kansas
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Hey thanks to all of you for the feedback.
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