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chili50
03-12-2014, 08:59 PM
I just made and sliced about 40 lb's of brisket to be served next saturday. What is the best way to reheat without drying out. Thank You Bear

cazzy
03-12-2014, 09:01 PM
Vacuum seal it and reheat it in 130-140 degree water. Grsnted, I do mine in a much smaller quantity so 40lbs might be challenging.

ckelly
03-12-2014, 09:21 PM
Try and save the jus from the brisket to remoisten the meat if it's not too late.

EverettBBQ
03-12-2014, 10:25 PM
Very slow at low temp.
Low as 200 deg.
Dido on juice if you have it from your smoking. :clap2:

sliding_billy
03-13-2014, 01:57 AM
I know it is too late, but best thing is to not slice it until ready to serve. Reheating it whole will retain the moisture a lot better.

dwfisk
03-13-2014, 06:37 AM
I've had good results putting sealed vacuum bags in boiling water but as mentioned 40# could be a challenge. I did an interesting experiment last week that worked out really good and would work for that much sclced. I put sliced left over brisket in a service pan with a rack in the bottom (to elevate the brisket about 1/2" off the bottom of the pan) then I made some beef au jus using the concentrated paste stuff in a jar, and added to the pan under the brisket. Sealed tightly with foil and reheated in a 250* oven for an hour. The brisket was very good and not dried out plus the au jus was a tasty bonus.

chili50
03-14-2014, 03:19 PM
Thanks to all, I did save the juices and will use that as well as a thinned out sauce. Bear

AlwaysSmokey
03-14-2014, 03:32 PM
I know it is too late, but best thing is to not slice it until ready to serve. Reheating it whole will retain the moisture a lot better.
^^^^:thumb:

I made some beef au jus using the concentrated paste stuff in a jar, and added to the pan under the brisket. Sealed tightly with foil and reheated in a 250* oven for an hour.

Creative^^^^

THoey1963
03-14-2014, 03:33 PM
I haven't had to do 40 pounds worth before. But when I made a 16 pounder for the Super Bowl party at the local bar, I cooked it, sliced it, and threw it into my big crock pot with the remaining juices and a little beef broth. I knew I didn't want to be standing there slicing as we went. Put the crock pot on warm and we ate it many hours later. I got lots of compliments on how tender, juicy, and flavorful it was.

Rustys BBQ
03-14-2014, 04:16 PM
I also when slowly reheating it add a glob of butter. Adds a bit more fat and saltiness back.