ShadowDriver
somebody shut me the fark up.
I add this only for the "reheating brisket" search that I did today.
Suggested: 300-350F oven with the brisket covered by foil with some beef broth (I had none, read on...) until 170F.
Momma asked me to whip up some "Mop Sauce" for the brisket (I don't think my brisket needs "sauce")...
- Apple Cider Vinegar
- Apple Juice/Cider
- Bourbon
- Lemon Juice
- Worcestershire Sauce
- Barbecue Dry Rub
Combined and boiled until it reduced to about 3/4 Cup.
Added about 3-4 Tbs of Mop Sauce and some water to the pan before I reheated the brisket in the oven.
Happily, the meat was very tender and delicious. Sadly, it should've been this way straight out of the smoker last night.
My mistake should be others' learning point.
Suggested: 300-350F oven with the brisket covered by foil with some beef broth (I had none, read on...) until 170F.
Momma asked me to whip up some "Mop Sauce" for the brisket (I don't think my brisket needs "sauce")...
- Apple Cider Vinegar
- Apple Juice/Cider
- Bourbon
- Lemon Juice
- Worcestershire Sauce
- Barbecue Dry Rub
Combined and boiled until it reduced to about 3/4 Cup.
Added about 3-4 Tbs of Mop Sauce and some water to the pan before I reheated the brisket in the oven.
Happily, the meat was very tender and delicious. Sadly, it should've been this way straight out of the smoker last night.
My mistake should be others' learning point.