Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 03-28-2008, 01:33 PM   #1
Found some matches.
Join Date: 03-24-08
Location: Phoenix, AZ
Default 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?
TahoeMick is offline   Reply With Quote

Thanks from:--->
Old 03-28-2008, 01:38 PM   #2
Bbq Bubba
somebody shut me the fark up.
Bbq Bubba's Avatar
Join Date: 05-03-07
Location: New Baltimore, Mi.

Toss it in the's all good!!
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote

Old 03-28-2008, 01:50 PM   #3
Found some matches.
Join Date: 03-24-08
Location: Phoenix, AZ

I'm sure a microwave would work fine with a small portion but I'm talking the whole brisket. :)
TahoeMick is offline   Reply With Quote

Old 03-28-2008, 01:59 PM   #4
is One Chatty Farker
Join Date: 09-25-07
Location: Mobile, AL

I would suggest slicing it.
Wes - Mobile, AL - Large Big Green Egg, MES 40
Cre-B-Ce is offline   Reply With Quote

Old 03-28-2008, 02:37 PM   #5
Babbling Farker
Puppyboy's Avatar
Join Date: 07-07-06
Location: Osage City, Kansas

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.
Puppyboy is offline   Reply With Quote

Old 03-28-2008, 04:00 PM   #6
somebody shut me the fark up.
Westexbbq's Avatar
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .

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.
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!"

Westexbbq is offline   Reply With Quote

Old 03-28-2008, 04:06 PM   #7
Moderator Emeritus

The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL

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.

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote

Old 03-28-2008, 04:14 PM   #8
is One Chatty Farker
RichardF's Avatar
Join Date: 03-07-05
Location: the best day ever

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
if you meet the Buddha on the road, kill him

Live every week like it's shark week
RichardF is offline   Reply With Quote

Old 03-28-2008, 04:45 PM   #9
is One Chatty Farker
vr6Cop's Avatar
Join Date: 12-18-06
Location: Nashville, TN

Originally Posted by RichardF View Post
I wrap tightly in heavy duty plastic wrap and put in 200* oven until it reaches an internal temp of 160*.
Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver
Jere Baxter-Edgefield Lodge 254 F&AM
vr6Cop is offline   Reply With Quote

Old 03-29-2008, 09:05 AM   #10
Quintessential Chatty Farker

Neil's Avatar
Join Date: 06-04-04
Location: St. Joseph, MI

Wrap in foil, on a rack in a pan over water at 250 in the oven until internal temp is 160*.
"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, Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Brinkman Dual Zone Proffessional Grill, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.
Neil is offline   Reply With Quote

Old 03-29-2008, 10:38 AM   #11
is one Smokin' Farker
Join Date: 09-10-07
Location: Brooklyn, NY

Definitely the oven, usually in a pan with some beef stock and loosely covered with foil.
Heavy Metal BBQ
Jeremiah is offline   Reply With Quote

Old 03-29-2008, 11:50 AM   #12
BBQ Grail
somebody shut me the fark up.
BBQ Grail's Avatar
Join Date: 08-11-03
Location: Rocklin, CA

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.

I am no longer bite me Shane.

The best way to reach me is with email:
BBQ Grail is offline   Reply With Quote

1 members found this post helpful.

Similar Threads
Thread Thread Starter Forum Replies Last Post
Reheat Brisket Smoked Ham Q-talk 9 12-22-2010 10:15 PM
Transport and Reheat Turkeys & Brisket SmokeMeTender Q-talk 3 11-14-2010 07:51 PM
Favorite ways to reheat leftover pork butt/brisket? chobint Q-talk 12 10-20-2010 06:54 PM
Ideas to reheat chopped brisket - no electricity tjv Q-talk 6 09-10-2009 04:26 PM
Temp to reheat Brisket Just Pulin' Pork Q-talk 5 09-04-2008 11:18 AM

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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 12:49 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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