What's the best way to re-heat brisket?

bbqlearner · August 2013

Planning a brisket cook this weekend but will be short on time. So, I was thinking of cooking it ahead of time and then, re-heating it. Have anyone done this before? Any practical experience or tips to help me out? What IT do you cook it the first time? How did you re-heat? What do you use and how long?

Thanks for sharing.

Botch · August 2013

For a whole brisket, I'd either use the oven or put it back on the Egg, around 275.

When I chop a chunk off my leftovers just for myself, I wrap it in foil and steam it.

I go for an internal temp of 200, and sometimes a bit higher if it still feels a bit stiff (you'll get a feel for a properly-cooked one with just a bit of practice).

Foghorn · August 2013

I've only done it once and made it up as I went, but I got good results. I cooked it initially until it was done - probe went in like "buttah" at a meat temp of 201, so I took it off. I let it sit in foil for about an hour (I don't think this step is necessary, I just wasn't sure what else to do with a brisket that I wouldn't serve for 13 more hours). Then I put the foiled brisket in the refrigerator. Just like @Botch, I put it on the oven at 275, because 300 seemed too hot and I thought it might not just "warm" it, but it would "cook" it more - and I didn't want that. In about an 1 hour and 15 minutes it was above room temperature so I put it in a cooler with towels (FTC) and transported it to a party. I sliced it at the party. Some native Texan BBQ foodies told me it was as good as any brisket they had ever eaten so I guess it worked. If I had it to do over again, the only thing I would change is that I would rewarm it a little longer to get it to a higher temperature... although once you slice it, it will be at room temp in about 5 minutes so it probably doesn't matter.

What's the best way to re-heat brisket?

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