Temp to reheat Brisket

Just Pulin' Pork · 09-03-2008, 11:40 PM

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.

Cliff H. · 09-03-2008, 11:51 PM

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.

embo500 · 09-04-2008, 06:41 AM

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.

pigpen269 · 09-04-2008, 07:30 AM

I usually reheat at around 250. I always keep it covored to help mitigate moisture loss.

PimpSmoke · 09-04-2008, 07:37 AM

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.

Just Pulin' Pork · 09-04-2008, 10:18 AM

Hey thanks to all of you for the feedback.

09-03-2008, 11:40 PM	#1
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas Downloads: 0 Uploads: 0	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.

09-03-2008, 11:51 PM	#2
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas Downloads: 0 Uploads: 0	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. __________________ Cliff Last edited by Cliff H.; 09-03-2008 at 11:53 PM.. Reason: added info

09-04-2008, 07:30 AM	#4
pigpen269 Full Fledged Farker Join Date: 09-13-07 Location: Sugar Creek, MO Downloads: 0 Uploads: 0	I usually reheat at around 250. I always keep it covored to help mitigate moisture loss. __________________ Large Spicewine Bandera Green UDS (UGD) Blue UDS (UBD) Homemade 18"/36" Grillzilla Lang 60, (RIP) Home Built Trailer (500gallon Oil drum).(RIP)

09-04-2008, 07:37 AM	#5
PimpSmoke is one Smokin' Farker Join Date: 01-28-06 Location: Tha' Boo Downloads: 0 Uploads: 0	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. __________________ 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, 06:41 AM	#3
embo500 On the road to being a farker Join Date: 05-29-07 Location: Cedar Rapids, IA Downloads: 0 Uploads: 0	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.

09-04-2008, 10:18 AM	#6
Just Pulin' Pork is one Smokin' Farker Join Date: 03-08-08 Location: Overland Park Kansas Downloads: 0 Uploads: 0	Hey thanks to all of you for the feedback.