Reheated brisket

wladrules · 03-17-2014, 07:26 PM

The wife suggested reheating this weekend's brisket in au jus mixed with some sweet baby rays. Sliced it cold from the flat and heated at 350 in the oven for 25 minutes. Turned a dry brisket into mouth watering, tender and moist slices that we put on a heated Hawaiian roll with a little bbq sauce. I'm sure there's already a thread on here but I just wanted to share since you guys always share ideas.

Even the kids were excited!

peeps · 03-17-2014, 08:41 PM

SBR is too sweet for me on brisket, but if you liked it an had good reheating results, then

wladrules · 03-17-2014, 08:45 PM

Quote:

Originally Posted by peeps

SBR is too sweet for me on brisket, but if you liked it an had good reheating results, then

I hear ya. I didn't use much, just enough to notice. What's a good sauce for brisket? Normally I'm not a big sauce guy but sometimes it's nice.

peeps · 03-17-2014, 09:01 PM

Ruby's Regular, IMO...if sauce is needed.

Tonybel · 03-17-2014, 11:07 PM

Thanks for sharing.
Cool pic of the family. God bless.

Coach Jones · 03-17-2014, 11:42 PM

Ruby's or Rudy's peeps?

Demosthenes9 · 03-17-2014, 11:46 PM

Quote:

Originally Posted by wladrules

I hear ya. I didn't use much, just enough to notice. What's a good sauce for brisket? Normally I'm not a big sauce guy but sometimes it's nice.

Stubb's Original.

sliding_billy · 03-18-2014, 12:26 AM

Glad it turned out well.

peeps · 03-18-2014, 06:04 AM

Quote:

Originally Posted by Coach Jones

Ruby's or Rudy's peeps?

Crap! Rudy's! Too late for an edit now...thanks! Stubbs Original if you can't find it.

pjtexas1 · 03-18-2014, 07:14 AM

Quote:

Originally Posted by Demosthenes9

Stubb's Original.

Stubbs Original is all I use on brisket but normally it's not required unless the brisket is being reheated.

Bludawg · 03-18-2014, 09:48 AM

Quote:

Originally Posted by wladrules

The wife suggested reheating this weekend's brisket in au jus mixed with some sweet baby rays. Sliced it cold from the flat and heated at 350 in the oven for 25 minutes. Turned a dry brisket into mouth watering, tender and moist slices that we put on a heated Hawaiian roll with a little bbq sauce. I'm sure there's already a thread on here but I just wanted to share since you guys always share ideas.

There was no magic your Brisket was under cooked you just finished cooking it.SBR is like a sugar rush ACK!
this aint Rudy's in fact it is Betta Cute kids by the way.

Texas Red Sauce

1/2 cup cider vinegar
1 cup ketchup
1 cup water
6 Tbl white sugar
2 Tsp salt
2 Tsp chili powder (Guajillo powder, chile d'arbol powder
and ground cumin)
1tsp back pepper
1tbl New mexico chili powder
1 tbl paprika
2 tsp Cholula hot sauce

In a microwavable bowl or large measuring cup combine vinegar, water, sugar and spices.
Heat on high 1 min stir to dissolve sugar allow to cool 20 min. stir in ketchup and bottle.
Allow to sit at least 4 hrs or overnight.

* use beef stock instead of water and cut the sugar by 2/3.

cb25 · 03-18-2014, 09:55 AM

Quote:

Originally Posted by pjtexas1

Stubbs Original is all I use on brisket but normally it's not required unless the brisket is being reheated.

Absolutely the same here.

danno79 · 03-18-2014, 10:02 AM

Ok, so I got a 2.67lb. corned beef flat. I pulled it out of the freezer in the am. I thawed it in the micro. I soaked it in an ice bath for 7 hours,(in a stainless steel bowl). Seasoned it wtih a slight variation of Thirdeye's.Started the fire with a combo. of apple and hickory wood. Let the meat stand 45 min. Got the smoker to maintain temp. of 225F. Meat on the grill, with probe at 4:00 pm. Smoker maintained temp. between 225F and 275F. At 6:00 pm I preheated the oven to 205F. The meat reached 155F at 6:15 pm on the smoker. I put about 4oz. of beer,(I drank the rest) and double wrapped in heavy alum. foil, and put in the oven to finish. Between the smoker and the oven, the meat dropped to 137F. I raised oven temp. to 225F. At 7:15 the meat temp. was 175F.Pulled it out of the oven, and let it rest, foil on, 2 hours. The meat tasted Awesome, but was a little tough to chew. I will try re-heating, by steaming, hopefully that will tenderize it.

Demosthenes9 · 03-18-2014, 10:07 AM

Quote:

Originally Posted by danno79

Ok, so I got a 2.67lb. corned beef flat. I pulled it out of the freezer in the am. I thawed it in the micro. I soaked it in an ice bath for 7 hours,(in a stainless steel bowl). Seasoned it wtih a slight variation of Thirdeye's.Started the fire with a combo. of apple and hickory wood. Let the meat stand 45 min. Got the smoker to maintain temp. of 225F. Meat on the grill, with probe at 4:00 pm. Smoker maintained temp. between 225F and 275F. At 6:00 pm I preheated the oven to 205F. The meat reached 155F at 6:15 pm on the smoker. I put about 4oz. of beer,(I drank the rest) and double wrapped in heavy alum. foil, and put in the oven to finish. Between the smoker and the oven, the meat dropped to 137F. I raised oven temp. to 225F. At 7:15 the meat temp. was 175F.Pulled it out of the oven, and let it rest, foil on, 2 hours. The meat tasted Awesome, but was a little tough to chew. I will try re-heating, by steaming, hopefully that will tenderize it.

175 seems like an awfully low finishing temp for brisket. I take mine to anywhere between 195 to 205.

danno79 · 03-18-2014, 10:09 AM

Quote:

Originally Posted by Demosthenes9

175 seems like an awfully low finishing temp for brisket. I take mine to anywhere between 195 to 205.

That's probably why I found it to be a little tough. I will go 195 next time.

03-17-2014, 07:26 PM	#1
wladrules Full Fledged Farker Join Date: 10-14-11 Location: Bryant, AR	Reheated brisket The wife suggested reheating this weekend's brisket in au jus mixed with some sweet baby rays. Sliced it cold from the flat and heated at 350 in the oven for 25 minutes. Turned a dry brisket into mouth watering, tender and moist slices that we put on a heated Hawaiian roll with a little bbq sauce. I'm sure there's already a thread on here but I just wanted to share since you guys always share ideas. Even the kids were excited! __________________ UDS, COS

03-17-2014, 08:41 PM	#2
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	SBR is too sweet for me on brisket, but if you liked it an had good reheating results, then __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

03-17-2014, 09:01 PM	#4
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Ruby's Regular, IMO...if sauce is needed. __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

03-17-2014, 11:07 PM	#5
Tonybel Babbling Farker Join Date: 02-29-12 Location: San Berdoo, CA	Thanks for sharing. Cool pic of the family. God bless. __________________ Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers

03-18-2014, 12:26 AM	#8
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Glad it turned out well. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

03-17-2014, 11:42 PM	#6
Coach Jones Knows what a fatty is. Join Date: 12-01-13 Location: Whitesboro, Tx	Ruby's or Rudy's peeps?

03-18-2014, 10:02 AM	#13
danno79 Knows what a fatty is. Join Date: 02-28-14 Location: Muscaine, IA	Ok, so I got a 2.67lb. corned beef flat. I pulled it out of the freezer in the am. I thawed it in the micro. I soaked it in an ice bath for 7 hours,(in a stainless steel bowl). Seasoned it wtih a slight variation of Thirdeye's.Started the fire with a combo. of apple and hickory wood. Let the meat stand 45 min. Got the smoker to maintain temp. of 225F. Meat on the grill, with probe at 4:00 pm. Smoker maintained temp. between 225F and 275F. At 6:00 pm I preheated the oven to 205F. The meat reached 155F at 6:15 pm on the smoker. I put about 4oz. of beer,(I drank the rest) and double wrapped in heavy alum. foil, and put in the oven to finish. Between the smoker and the oven, the meat dropped to 137F. I raised oven temp. to 225F. At 7:15 the meat temp. was 175F.Pulled it out of the oven, and let it rest, foil on, 2 hours. The meat tasted Awesome, but was a little tough to chew. I will try re-heating, by steaming, hopefully that will tenderize it. __________________ If your lookin, your not cookin.