Reheating Whole Packer Brisket

BigBuford

I am cooking a whole packer brisket and want to reheat it four days later. What is your method?

lkapigian

Low oven or Sous Vide 

lousubcap

If you go low oven, i suggest putting in a large pan on a rack above some liquid (water or apple cider vinegar mix) and tightly sealing.   The oven air-flow will otherwise dry it out.  The above will yield a moist end product but you will lose any bark.  FWIW-

Jstroke

I would skip the brisket and do pork butt, as it reheats really well. Can even smoke it to 185 when she is still stiff, let her cool off and then reheat day of in the oven until she probes soft. No, not brisket, but better eats with the delay. 

Photo Egg

Softens the bark, but Sous vide worked perfectly.

Canugghead

Photo Egg said:

Softens the bark, but Sous vide worked perfectly.

No hole in the lid 

WeberWho

I also used my sous vide last week to reheat my whole brisket. 

If you buy a cooked/shipped brisket through Franklin's I believe the preferred way to reheat is sous vide. 

Photo Egg

Canugghead said:

Photo Egg said:

Softens the bark, but Sous vide worked perfectly.

No hole in the lid 

Didn’t see a reason to destroy a cooler for just a 3 hour warm up. 

fishlessman

Chili

Canugghead

Photo Egg said:

Canugghead said:

Photo Egg said:

Softens the bark, but Sous vide worked perfectly.

No hole in the lid 

Didn’t see a reason to destroy a cooler for just a 3 hour warm up. 

I wasn't serious of course, hence the wink. I did that to one of my cheap old coolers that was retired many years ago.

Botch

After a sous vide reheat, wouldn't 20 minutes on a sheetpan/rack in a 500˚ oven or Egg restore the crust?  

Photo Egg

Botch said:

After a sous vide reheat, wouldn't 20 minutes on a sheetpan/rack in a 500˚ oven or Egg restore the crust?  

I’m sure it would help. Maybe even adding some fresh dry rub as well. No over available when I did mine.

MaskedMarvel

WeberWho said:

I also used my sous vide last week to reheat my whole brisket. 

If you buy a cooked/shipped brisket through Franklin's I believe the preferred way to reheat is sous vide. 

Confirmed - my buddy and I just checked this earlier today…