Reheating brisket question again.

BlueHowler · 02-04-2011, 11:29 PM

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 · 02-05-2011, 12:10 AM

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 · 02-05-2011, 06:38 AM

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 · 02-05-2011, 06:44 AM

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 · 02-05-2011, 07:39 AM

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.

02-04-2011, 11:29 PM	#1
BlueHowler is one Smokin' Farker Join Date: 07-28-10 Location: Centennial, Colorado	Reheating brisket question again. 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?

02-05-2011, 12:10 AM	#2
parrdist Full Fledged Farker Join Date: 08-12-10 Location: Gray Summit, Missouri	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. __________________ Weber Platinum, Jenn Air Gas, 3 UDS, Char Broil Big Easy,Super Fast Black Thermapen, Member SLBS,

02-05-2011, 06:38 AM	#3
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC	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. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

02-05-2011, 06:44 AM	#4
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	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. __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

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02-05-2011, 07:39 AM	#5
BlueHowler is one Smokin' Farker Join Date: 07-28-10 Location: Centennial, Colorado	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.