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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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03-28-2008, 12:33 PM | #1 |
Found some matches.
Join Date: 03-24-08
Location: Phoenix, AZ
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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?
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03-28-2008, 12:38 PM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Toss it in the micro....it's all good!!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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03-28-2008, 12:50 PM | #3 |
Found some matches.
Join Date: 03-24-08
Location: Phoenix, AZ
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I'm sure a microwave would work fine with a small portion but I'm talking the whole brisket. :)
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03-28-2008, 12:59 PM | #4 |
is One Chatty Farker
Join Date: 09-25-07
Location: Mobile, AL
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I would suggest slicing it.
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Wes - Mobile, AL - Large Big Green Egg, MES 40 |
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03-28-2008, 01:37 PM | #5 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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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.
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03-28-2008, 03:00 PM | #6 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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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.
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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!" |
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03-28-2008, 03:06 PM | #7 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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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
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"Flirtin' with Disaster" BBQ Team (RETIRED)
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03-28-2008, 03:14 PM | #8 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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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
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03-28-2008, 03:45 PM | #9 |
is One Chatty Farker
Join Date: 12-18-06
Location: Nashville, TN
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Yes.
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03-29-2008, 08:05 AM | #10 |
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Join Date: 06-04-04
Location: St. Joseph, MI
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Wrap in foil, on a rack in a pan over water at 250 in the oven until internal temp is 160*.
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"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! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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03-29-2008, 09:38 AM | #11 |
is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY
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Definitely the oven, usually in a pan with some beef stock and loosely covered with foil.
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Heavy Metal BBQ |
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03-29-2008, 10:50 AM | #12 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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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.
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