Reheating Brisket

I'd precook it a few days ahead. The day before slice it and put in pans, with it's own juices, to reheat a couple hours before serving.

I subscribe to the "make it fresh the day of the event" theory but a buddy of mine has asked me to provide pre-cooked brisket so he can warm it up a week later for a family get-together.

I was a little suspect at first if the quality would hold up but he swears it tastes just like it was off the smoker.

Basically, cook the brisket as you normally would. After resting, wrap it up tight in some foil and put it in a container for freezing. Toss it in the freezer. On the day of the event, pull it out and while whole and still wrapped, put it in the oven and let it come up to temp. It'll retain all that moisture. Once back up to a safe temp, rest, slice, enjoy.

Another option, if you have one available, is to vacuum-seal the whole brisket. Then you can sous-vide it in a pot of boiling water when its time.

Reignman said:

Another option, if you have one available, is to vacuum-seal the whole brisket. Then you can sous-vide it in a pot of boiling water when its time.

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This. I would just ensure and use the vacuum sealer on the gentle setting so that the brisket doesn't get crushed.

Slice it after it rest food saver it 1 lbs bags put it on ice to chill it down to 40deg or lower
when u warm it up get some water simmering and put the bag in there for 15 to 20 min
cut bag open and serve. unless you have a blast chiller you cant chill a whole brisket in the safe amount of time to chill it or freeze it

You can cook it the week before no problem. I would not slice it prior. That's merely a technique to either save space our speed up the warming process.

Airdale said:

Thanks for all the advice yall. Think I'm going to the cook this weekend and freeze it like reignman suggested. Wish me luck! Never cooked in advance just the day of so I'd be a liar if I said I wasn't a little nervous about it.

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Best of luck with it! We've all been there at one point in time....its just like most things with bbq....just trust it.

Instead of cooking and serving leftovers

http://www.bbq-brethren.com/forum/showthread.php?t=219158

I would separate the point & flat before freezing, make your burnt ends, then freeze them separately from the flat.