M
Marck
Guest
How do you re-heat your brisket leftovers? Am I cheating?
It's somewhat routine for me to bbq a brisket on a Saturday, to be served on Sunday - just a timing issue what with church and various family things to consider. When the brisket is completely cooked on the Weber, I let it cool, then wrap it up and put it in the 'fridge. The next day I slice it up and put it in the crockpot with some beef broth - not a ton of beef broth mind you, just an inch or two at the bottom before putting the meat in, then put it on high a couple hours before dinner time. I gotta say it is unbeatable that way in terms of moist and tender bbq, packed with flavor. It doesn't kill the bark either, just makes it taste richer. I sorta feel like I'm cheating though - it's almost a guilty pleasure. I think my brisket is really good when served the usual way, just after being finished in the smoker and resting a bit, but this next day in the crockpot business, well, it's just better.
So, does it sound like a cheat? How do you re-heat brisket?
It's somewhat routine for me to bbq a brisket on a Saturday, to be served on Sunday - just a timing issue what with church and various family things to consider. When the brisket is completely cooked on the Weber, I let it cool, then wrap it up and put it in the 'fridge. The next day I slice it up and put it in the crockpot with some beef broth - not a ton of beef broth mind you, just an inch or two at the bottom before putting the meat in, then put it on high a couple hours before dinner time. I gotta say it is unbeatable that way in terms of moist and tender bbq, packed with flavor. It doesn't kill the bark either, just makes it taste richer. I sorta feel like I'm cheating though - it's almost a guilty pleasure. I think my brisket is really good when served the usual way, just after being finished in the smoker and resting a bit, but this next day in the crockpot business, well, it's just better.
So, does it sound like a cheat? How do you re-heat brisket?
I didn't know one could "cheat" in cooking... It seems to me, if it's good, it's good. How it got good, doesn't really matter. Unless you're in a competition, of course.
