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How to Reheat Birthday Brisket - Help

InfectedDAS
InfectedDAS Posts: 211
in EggHead Forum
I had a lot of help when in doubt of how to smoke low and slow my first Brisket which thanks to all the help due to experience of everyone in here was excellent, I might say the second best, the later being the first (with only three Briskets cook under my belt).

How do you guys cook Brisket leftovers (I small chunk)?

Here are some pictures, couldn't take more and the ones that took it focus more on me than the meat, go figure.

Bark is tender as I have to foil to beat the stall


This were delicious, somewhat deadly but delicious, I finished then in a Weber kettle for the crackling.




Wanted to insert a video of me picking the meat and the grease/fat coming out....loved it!
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Comments

  • InfectedDAS
    InfectedDAS Posts: 211
    Here's the meat on the fridge, cover with:
    The sticky combination was made from:
    Spicy mustard
    A1 sauce
    Worcestershire sauce

    The rub had:
    Sea salt
    Garlic
    Black Pepper
    Paprika
    Cascabel chilli

    And added some aromatic spices:
    Oregano
    Laurel
    Thyme
    Mejorana
    Rosemary
    Parsley

    All overnight.



    It was 8lbs smoked @250 with apple and hickory, though the smoke ring was barely visible.

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Is the chunk you have left flat or point?  If it is point rhen one option is to cube it up and make burnt ends. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Surveyor_Egg
    Surveyor_Egg Posts: 63
    I reheat my leftover brisket in a chili.  Takes an ordinary chili to another level.

    ------

    1 Large BGE

    Boston, MA

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  • 20stone
    20stone Posts: 1,961
    You could either reheat in an SV if you have one, or, better yet, breakfast tacos. 

    Brisket is never as good reheated, so, for me, tacos are the way to go. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Teefus
    Teefus Posts: 1,259
    For sandwiches, I slice it thin and reheat in a frying pan with a little beef broth or wrap it in wet paper towel and nuke it on low power prior to slicing.

    Another favorite is to make taco meat. Mince it up fine and mix with minced onion and pepper. Heat in a pan with canola oil, beef broth, and Southwest themed spices. Serve on steamed corn tortillas with fresh minced onion and cilantro plus a little cheese and sour cream. Yum!
    Michiana, South of the border.
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  • yljkt
    yljkt Posts: 799
    Never had much luck reheating brisket. Always earmark a big chunk for chili though. I have ever egged a small flat just to make chili. 
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  • InfectedDAS
    InfectedDAS Posts: 211
    @SmokeyPitt Is part of the Point. Yesterday night I reheated a slice on the kitchen tasted good....but is not the same.


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  • InfectedDAS
    InfectedDAS Posts: 211
    Well suggestions are either chilli or tacos, I guess the way to go is tacos as I don't know how to do chilli, haven't tasted either, and the tacos served as a compliment rather than part of the main dish.

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  • EggMcMic
    EggMcMic Posts: 340
    I have had better luck if I vacuum seal slices (about 3-4 to a package) and then I heat the package up in warm water. Tends to keep it a little moister. Next time I plan to add a little beef broth to the package before sealing, not sure if it will help or not.
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
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  • JRWhitee
    JRWhitee Posts: 5,678
    I have steamed slices in the past with good results, it doesnt take long a couple minutes at most
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Budgeezer
    Budgeezer Posts: 669
    We often use if for a pizza topping.  

    Edina, MN

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  • northGAcock
    northGAcock Posts: 15,173
    @Killit_and_Grillit has a flame thrower that would do the trick.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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