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Heating up brisket

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Rabbitthedawg
Rabbitthedawg Posts: 7
in EggHead Forum
Cooked whole brisket yesterday! Wrapped at 165, took off at 192! Put in cooler overnight! Do I slice it cold, or leave it wrapped and put back on BGE to reheat?
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  • Foghorn
    Foghorn Posts: 9,846
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    @lkapigian says slice it cold - then reheat.  I may do the same tomorrow.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • GaryLange
    GaryLange Posts: 418
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    It is just the wife and I but I always get a 17 to 20 pound brisket. When it is done and cooled off we cut it into meal size portions for us. When we want to have some for dinner the wife takes a chunk out and puts it in the crockpot with some broth and heats it up. I then slice it for our dinner. Crockpot does a perfect job heating it up for a meal!
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  • Foghorn
    Foghorn Posts: 9,846
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    I should have mentioned that you’ll want to have some beef fat and/or broth in the pan when you reheat to keep it from drying out.  

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • CTMike
    CTMike Posts: 3,247
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    Alternatively, put it in a ziplock bag with some beef broth and drop in to a pot of 165 F water 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • Rabbitthedawg
    Rabbitthedawg Posts: 7
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    Thanks for all the tips!  Brisket turned out perfectly!  
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  • Foghorn
    Foghorn Posts: 9,846
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    That’s great to hear.  Congrats. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • dmourati
    dmourati Posts: 1,268
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    I just warmed some up in a frying pan. Sliced cold, put into a hot pan. The untrimmed fat melted and created oil in the pan. 30-60s per side and bingo.
    Mountain View, CA
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  • Mark_B_Good
    Mark_B_Good Posts: 1,521
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    Keep piece of meat cold, cut off slices as you need for meals.

    Honestly, 15 seconds in the microwave ... incredibly juicy ... 
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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