Reheating a brisket???

thetrim

whats the best way to reheat about 6lbs of a combo of Point and flat?  SV, or wrap in foil and onto the egg at 225 until it reaches 140, or some other way?

The Cen-Tex Smoker

Sv for sure

Hans61

SV for the win 

gmac

I know this will be heresy but I sliced mine thin, put it in a pot with BBQ sauce and water and simmered with onions. Served on a nice Kaiser roll with cheese and a bit more sauce. Not brisket per se but actually very good. 

Bayou_Buzzard

I start to sauté onions and peppers then lay thin strips on top.  Let the heat warm up the brisket.  Wrap in a tortilla and make a fajita. 

Ozzie_Isaac

Chill

Mickey

This is something i saved from this site as well as Franklins advice. 

HEATING A BRISKET

transported a brisket from Texas to Louisiana for a family reunion a few months ago. After the brisket finished cooking, I let it rest so the juices would redistribute. Once it cooled to under 120, I left it whole and vacuum sealed it in the large vacuum sealer bags (Not a commercial sealer, by any means). Put it on ice in the cooler and went on my way. When it came time to reheat, I pulled it from the ice and let it sit on the counter for about 30 minutes. Then put it in an empty cooler. I had some water on the stove warming to a simmer. Once it was warm and steaming (Absolutely not boiling!) I poured it in the cooler on top of the brisket and let it warm up for about an hour. Pulled it - cut it - served it. It was wonderful. That's the exact way Franklin sells his whole briskets. Good luck! 

KEEP REFRIGERATED AT OR BELOW 41*F UNTIL READY TO REHEAT.

 

Reheating Instructions for sous-vide method:

* Remove package from refrigerator. Do not break seal. If frozen, defrost in refrigerator for 1 to 2 days. 

* Submerse sealed package in a pot of simmering (not boiling) water, for about 1 hour. 

* Reheat to preferred internal temperature (USDA recommends reheating internal temp of 165º)

Oven method:

* Unwrap brisket from sealed plastic and place the brisket in a baking dish.

* Slice several pads of butter onto the top of brisket & cover dish with aluminum foil.

* Place in pre-heated oven at 250º

* Reheat to preferred internal temperature (USDA recommends reheating internal temp of 165º)

Reheating time varies between 1 and 2 hours

thetrim

For SV, do you go 140 for a couple Hours? 

thetrim

Thanks, @Mickey.   That’s great.  I had t seen you’re update before my previous message.  

onedbguru

For left over, already sliced brisket, I use a CI griddle. Get it really hot, throw the meat on, squirt a bit of water under the meat and cover with a cloche. (or dome-shaped lid like one for a wok.)  This steams the meat, gets it hot without overcooking and drying it out.  

The Cen-Tex Smoker

thetrim said:

For SV, do you go 140 for a couple Hours? 

If it’s already sliced and not packed too thick it does not take long. If it’s a chunk just go until
It’s warm and pliable when you feel it with your hands. Big chunk may take an hour or a little
more but can go 2-3 without any problems.