Brisket Reheat

Wahooegger

Anyone have any advice as to the best way to reheat brisket without drying it out?

Citizen Q

Wahooegger,
I like to do whole briskets and shred them like pulled pork. I save and reheat different ways depending on the situation. For personal use I divide leftovers into approx 12 oz portions and stuff a few foodsaver bags for the freezer and save one or two in quart size zipper bags in the fridge. Take out a sandwich portion and add a little sauce and zap in the microwave is just fine, or for guests, reheat the whole bag in a pot of steaming hot water for 8 or 10 minutes, kneading the bag a litle for even heating. If I need go to the foodsaver bags, I'll set one in cold water for an hour to thaw, then drop the whole thing in hot water same as above.[p]When supplying a whole brisket for a cookout I'll just plop the meat down on a large sheet of aluminum foil and wrap it up into a nice tight package and place each package into disposable foil pans. If it will be served that day I place the pans into a large cooler that has been warmed up with hot water and try to get it on the table while still warm. If it's a day later, I'll present the package to whoever is running the grills, with a little beer poured into the pan under the package and instructions to heat over a low burner for 12 or 15 minutes.[p] Keep any packages tightly sealed and discretionary use of sauce is recommended as cooked brisket has a bit of a tendency to dry out no matter what you do to it. I'd estimate that 2 tablespoons of sauce are more than enough to help out 16 oz of meat. Of course the diner can always add more if they like.[p]I follow the same steps for pulled pork, but I like to use hard cider instead of beer when reheating the foil pans on a grill.[p]Cheers,
C~Q

Wahooegger

Citizen Q,
Thanks, that's a big help.