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Reheating brisket

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randomegger
randomegger Posts: 194
edited November -1 in EggHead Forum
Previous failures not withstanding, I again attempted a brisket cooked in the classic butt over brisket fashion yesterday. I pulled the brisket at 195 or so, foiled it and eventually stuck it in the fridge - whole. [p]What's the best way to reheat the sucker for dinner tonight? Should I slice it first?
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  • Grillicious
    Grillicious Posts: 347
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    randomegger, did you put it in an ice chest before refridgerating? I did a 10lb brisket last weekend and refridgerated after 2 hrs in an ice chest. My wife reheated it in the oven at about 250* in a pan tightly wrapped in foil with some beef broth and the juices from the foil before refridgerating. Tender was not a question, but I was concerned it would be dry, but it came out nice and juicy. I wouldn't slice it before reheating as that would let the juices run out.

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