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Brisket reheating

cbr0011cbr0011 Posts: 85
I'm in a situation where I need to smoke a brisket and reheat it a day later. Once I take it off of the BGE I'll FTC. Couple hours later place in fridge. For reheating, I'm thinking about going with an oven, 200, till it hits about...what? Thanks


  • cazzycazzy Posts: 8,332
    Do you have a food saver?  You could part the brisket up after it cools and heat it up in water till it gets to serving 100-115.
    Just a hack that makes some $hitty BBQ....
  • cbr0011cbr0011 Posts: 85
    No food saver.
  • Nature BoyNature Boy Posts: 8,353
    With your oven set at 200, it will take a long time to reheat. I've had pretty good results reheating (in pan covered in foil) at 275 to about 140-160 internal. It is not a bad idea to pull it off a little earlier than you would normally when you do your initial cook. It will cook some as it cools, then cook even  more as it is being reheated.

    As Cazzy says, vacuum sealed and reheated in boiling water works well.
    Good luck!
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  • cazzycazzy Posts: 8,332
    edited May 2013
    I bought a good foodsaver from costco for $40 so there are affordable options.

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    Just a hack that makes some $hitty BBQ....
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