Brisket question

Big Easy Egg

Put on a 12 lb brisket yesterday afternoon around 3:00 in preperation for the Saints game at noon. I figured it would take approx 1.5 hrs per lb which has been the average on every one I've done so far. Set the XL on 230 and let her go. At 11:30 PM it reached 200 degrees so I pulled it, foiled and wrapped in towels and put it in the ice chest. I got back up at 2:30 temp was still 170 so I put it in the fridge whole and went to bed. Question is what would be the best process for reheating? Should I put it in a low temp oven? Slice it first or leave it whole or should I restart the Egg and warm it there. I usually time it better but this one caught me by surprise when it reached temp so fast.

Jimmy
Come visit NOLA

BostonEggSox

Give yourslef a little time before you are ready to serve, slice her up and place the slices neatly in a crock pot with some sauce.....yummy!

If you don't have the crockpot I've seen many posts where people wrap in foil and reheat in the oven at a low temp.

Either way, you don't have to worry about taking the internal temp back to 195ish. The collagen has already rendered.

Big Easy Egg

Thanks. How about them Sox!