Reheating brisket question again.

[BlueHowler]

I did do a research here on reheating brisket but I'm still left with some questions.

Here is the story, I have to cook/smoke the brisket on Saturday 2/5 and serve Sunday 2/6 because I'm off work on Saturday and work Sunday morning until 2 PM.

The brisket is a nice 14 pound full packer. My question is do I slice before reheating or leave whole while reheating then slice?

I'll probably reheat in the oven using a pan of water under the brisket @ 200º.

Any advice on a better way to get the brisket ready to serve Sunday?

 

[parrdist]

Just did this last week,Mister Bob gave the best advice. Leave brisket whole place in roaster cover tightly with aluminum foil with a half cup beef broth. Reheat to 165 degrees let it rest then slice. Worked great for me, you may need more broth as mine was only 7 lbs.

 

[Hub]

Leave it whole and re-heat slowly with a little moisture. If you slice it before re-heating you risk dryness and the slices also won't be as attractive looking.

 

[Mitch]

I double wrap in heavy duty aluminum foil with a cup of broth in a 275 degree oven until the meat reaches 135 internal. Then pull it out of the oven and let it rest covered with a towel for 20 minutes.

 

[BlueHowler]

Thanks guys! I have the glorious hunk 'o meat on the UDS right now and it looks great.

I wish I could eat it today.