Nature Boy..... Reheating Brisket?

WooDoggies

<p />This is a 5lb choice flat that was rubbed with a 1:1 mixture of Dizzy Pig Cow Lick Steak Rub and brown sugar and smoked with a couple chunks of hickory at 250.
Since it is to be eaten tomorrow, you advised that it be pulled off when the internal temp reached 170, wrapped in foil, allowed to cool a spell and thrown into the frige.... which I did.
The brisket is riding down with me tomorrow for Bloatus's annual Turkey Cookin' where it will be reheated, sliced for dinner sandwiches.... with a little of Qfan's Brisket Brew to dab on top. [p]At what temp does it need to be reheated? I will probably use an oven since the cookers will not have been fired up by that time. Do you go by general time over the heat or do you pull it off when the meat reaches a certain temp? Gots to know.[p]Appreciate your help dude, and frosty PBR's to ya.[p]WD

Nature Boy

Hey Dr. Woo!
When I did the 2-stager at the eggfest a couple years back, I reheated it around 250 dome temp. Since you already did most of the plateau-tenderizing, there is no need to get it back up into that plateau range. I don't remember the temp I reheated to. Just heat it through until it is hot and tender. Relax,have a frosty PBR, and it'll be great.[p]Have a safe trip, and a bunch of fun!
Chris

WooDoggies

Thanks Mang,
All these boys know is pork pork pork and I want to make sure I blow their socks off with a nice piece of slow cooked beef.... Spun, of course!
Wavin' a cold PBR to you right now.... you will be missed this weekend.
John