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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

Comments

  • cazzycazzy Posts: 8,808
    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 temps...like 100-115.
    Just a hack that makes some $hitty BBQ....
  • cbr0011cbr0011 Posts: 85
    No food saver.
  • Nature BoyNature Boy Posts: 8,399
    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!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • cazzycazzy Posts: 8,808
    edited May 2013
    I bought a good foodsaver from costco for $40 so there are affordable options.

    Photobucket Pictures, Images and Photos
    Just a hack that makes some $hitty BBQ....
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