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Unread 07-01-2004, 06:48 PM   #16
Jorge
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Quote:
Originally Posted by spoon
Quote:
Reheating. Tried all of the options and the easiest for me is the oven. fewer variables, provided you don't have other family members wanting to jack up the temp for something else. With the brisket completely thawed wrap in foil and place in oven at about 325. Depending on size it should take 45 minutes plus to come up to temp, probe thermometer is really handy for this so you don't have to worry about it getting too done.
Jorge, anyone -- when using oven and temp probe to reheat previously cooked brisket or butt, is the target temp the same as when you cooked it originally? 200? Or something a bit lower so as not to overcook?
I go a bit lower, usually around 140-150 for a brisket and then pull it out to check on it. If I have a while before it's time to eat I just turn the oven off and leave the door cracked a bit to bleed off the heat. Whatever gets me to dinner time with the least hassle.
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Unread 07-01-2004, 10:47 PM   #17
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IM gonn aput my .02 in on all of these..

I'd cook everything completely. If its gonna get reaheated in 3-4 days.. then do it in the oven at 275 completely wrapped. Soince it was completely cooked allready, u just need to bring it to slicing temperature. To low and its still hard.. I would say a cooked brisket brought back to 140-145 would slice just fine.. Same for pulling a butt(but bring it 20 160 to pull oon the reheat.) Cook it COMPLETELY the first time out... cooking it part way and then starting over just aint gonna do it, and probbly wont save much time, especially if its been chilled.
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Unread 07-05-2004, 04:01 PM   #18
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Phil,

I smoked for 6 hours, wrapped in foil and into the oven at 200° overnight. Turned the oven off at 6:30am. Got up and pulled about 8:30am.

Butta meat.

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