Reheating a whole brisket and rib rack method

BuddyC

I really wanted to have my brisket and ribs fresh off the smoker + rest period for a late Saturday meal but I am going to be too busy most of Saturday to tend to the egg. Gotta do it all on Friday. Once the meats are done smoking, what is the best course of action/method to follow so I can reheat the whole brisket and whole rack to a hot and juicy temperature for serving? I do have a vacuum sealer btw. 

20stone

In your situation, if you have a controller, I would put the brisket on at night, and pull it in the AM... holding in a good cooler until game time.

@The Cen-Tex Smoker may have a better reheating plan

The Cen-Tex Smoker

I wouldn’t plan a meal I knew I was going to have to reheat other than maybe pulled pork. But still probably not. 

But- Here are your options as I see them (In order of best to worst)

1- put brisket on at midnight, sleep. Wake up, take care of bidness, pull brisket at noon, throw in cooler and put ribs on. Go about your afternoon, dinner at 6.  

2- get up early (5am) and throw on the brisket. Go about your morning until noon then throw on the ribs with the brisket (assuming you have a way to do that). Go about your afternoon, Dinner at 6

3- cook brisket to 160 on Friday night, pull and cool as quickly as you can (freezer for 30 min) then cover and refrigerate. Put brisket and ribs on at noon and go about your day. Dinner at 6. 

4- consider cooking something else that would not need to be reheated. 

5- cook ahead of time and cool down. Reheat with sous vide if you have one,

6- cook ahead, cools down reheat in a 200 degree oven wrapped in foil/paper for a couple of hours 

BuddyC

What if I fully cook, let cool, vacuum seal, refrigerate, and then the next day use two deep aluminum pans filled with water and heat the sous vide like that for a couple hours? Any tried this or heating submerged in a big pot? How close was it to fresh off the smoker quality?

The Cen-Tex Smoker

BuddyC said:

What if I fully cook, let cool, vacuum seal, refrigerate, and then the next day use two deep aluminum pans filled with water and heat the sous vide like that for a couple hours? Any tried this or heating submerged in a big pot? How close was it to fresh off the smoker quality?

That will work. It’s not really close to “fresh” but it’s certainly serviceable. Smoke starts to oxidize pretty quickly. That makes it taste kind of “flat” for lack of a better word. Brisket is the least forgiving of all the bbq meats to reheat. Especially the flat. It does make a huge difference if you don’t slice it before reheating though. That will protect the meat from direct oxygen exposure. 

lousubcap

I would change the Saturday schedule or reschedule the banquet.  But I'm just messin' here although a brisket banquet will top about anything I can imagine. 

fishlessman

my way, lets see, put brisket on at midnight, sleep til 4am, load boat, take off fishing til noon, return and check on brisket and make the decision to rest it or raise the temps. please define busy   warm cooked ribs slowly in oven,then  over hot lump semi sear ribs for 10 to 15 minutes while basting with a sweet vinegar bbq sauce