Brisket Help ASAP!

bhugg · April 2017

I smoked a brisket other night and threw it in the fridge before I sliced it. I want to reheat it for dinner tonight. What is the best way to reheat it?

Biggreenpharmacist · April 2017

Personally, I wrap it really tight in foil and warm in a slow oven. About 225 and keep close eye on it.

westernbbq · April 2017

Low oven, covered for 2 hrs should do the trick...

lousubcap · April 2017

First up-good call to not slice and then toss into the fridge. Now-the above plan will work just fine. Take it to around 140*F and then slice on demand and enjoy. If looking a bit dry, then give it a splash of the pan juices or some water to moisten it up. The flavor will be there and the moisture will get the texture.
Enjoy the banquet.

DoubleEgger · April 2017

Water bath reheat is the way to go IMO

JRWhitee · April 2017

I use a water bath to reheat my briskets, it works well.

Ozzie_Isaac · April 2017

Biggreenpharmacist said:

Personally, I wrap it really tight in foil and warm in a slow oven. About 225 and keep close eye on it.

I have an oven, but how do I tell if it is a slow oven?

To the OP, these guys have you covered. Let us know how it turns out.

LDR · April 2017

Ozzie_Isaac said:

Biggreenpharmacist said:

Personally, I wrap it really tight in foil and warm in a slow oven. About 225 and keep close eye on it.

I have an oven, but how do I tell if it is a slow oven?

Does it cheer for Alabama?

We went on a tour of a historic homestead, which had helpful ladies explaining what daily life was like, and one talked about "quick" and "slow" ovens and cooking methods. They would test oven temp by putting a hand into it. Quick and slow was how fast you had to pull your hand back out.

bgebrent · April 2017

Ozzie_Isaac said:

Biggreenpharmacist said:

Personally, I wrap it really tight in foil and warm in a slow oven. About 225 and keep close eye on it.

I have an oven, but how do I tell if it is a slow oven?

To the OP, these guys have you covered. Let us know how it turns out.

If it's your oven, it's a slow oven.

Biggreenpharmacist · April 2017

I think technically 225 is a "cool oven". A slow oven is around 300. I just cant get myself to say to cook it in a "cool oven".

bgebrent · April 2017

Biggreenpharmacist said:

I think technically 225 is a "cool oven". A slow oven is around 300. I just cant get myself to say to cook it in a "cool oven".

My oven is super cool...

Biggreenpharmacist · April 2017

bgebrent said:

Biggreenpharmacist said:

I think technically 225 is a "cool oven". A slow oven is around 300. I just cant get myself to say to cook it in a "cool oven".

My oven is super cool...

bgebrent · April 2017

Biggreenpharmacist said:

bgebrent said:

Biggreenpharmacist said:

I think technically 225 is a "cool oven". A slow oven is around 300. I just cant get myself to say to cook it in a "cool oven".

My oven is super cool...

THAT'S THE ONE!!

Brisket Help ASAP!

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