Reheating brisket...

dougcrann

...that has not been vacuum sealed yet. Going to make sandwiches. In the past I have just wrapped in foil, dumped a bit of beef broth in it and tossed it on the Egg at 275* or so. How do you folks go about it? 

tgs2401

I'm interested in the response on this as well. Smoked a flat yesterday but couldn't have it for dinner. It's in the fridge wrapped in foil waiting for me

The Cen-Tex Smoker

put in a ziploc and put in hot water for 10-15 mintues

Foghorn

The beef broth at 275 is as good as any method I have tried.

@tgs2401, just as it is hard to cook a flat and get it moist, it is similarly hard to reheat it without drying it out on the edges.  I prefer to slice it and then warm it.  The method Cen-Tex described works, but I find it easier to just use the microwave.  The keys are 1) that you put it in a ziplock with a moist paper towel and 2) that you heat it up somewhat slowly (I usually use 30-40% power).  This takes a little longer than just nuking it, but the moisture from the paper towel steams it and it ends up being as good and moist as the day it was cooked if you do it right. 

lousubcap

I'm with @Foghorn here.  Nuking with moisture and you are there.  You will likely notice an enhanced smoke aroma-not because of anything with the brisket, but desensitized your nose after spending the day getting bathed in smoke goodness throughout the cook.  Next day-start anew.  FWIW-

YukonRon

I have done this with some of the brisket, (less than or equal to a pound) placed in a Food Saver sealed bag with a little broth and a little juice from garlic and onion. Placed  in hot water for about 20 minutes, and turned out pretty nice. Some of the juice in the bag was administered to the bread. made about 4 sammies.

The other way is zip lock and nuke with just some broth. it also was good. about 1 pound per bag of brisket.

Chef_Hobo

This may sound weird, but I love pan frying it with butter.  Very moist and tender.  Usually cook some eggs with it for breakfast the next morning.

Foghorn

@Chef_Hobo, I don't know if it sounds weird, but I have never heard of that.  But it sounds really good.  I love this place.  I'm always learning something.

Chef_Hobo

Even though the original poster disagrees with my method (what happened to "Don't knock it before you try it" and being creative in the kitchen?), just make sure you pan fry it on medium low heat @Foghorn.  Reheating slowly ensures that it will not dry out and the butter won't burn.  Everyone in my family loves it that way.

fishlessman

well now that i have a suis vide, how bout sus vide for a couple hours with a little broth then onto a hot egg to bring the bark back to life. might be worth a shot

Toxarch

Zip lock bag and put it in simmering hot water for 10-15 minutes. Add a little apple juice and/or apple vinegar for moisture. I vac seal mine with a mixture of the above and then freeze it. Reheat the sealed bag in hot water and always comes out great.