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Reheating question

JNDATHP
JNDATHP Posts: 461
in EggHead Forum
I want to reheat previously refrigerated sliced brisket where I have no oven, just a microwave. I don’t want to use the microwave for fear that the meat will dry out. 

I was thinking I could slice the brisket after it has rested for an hour, put in a vacuum bag and refrigerate it until the next day, then place in hot water bath until about 100*. Remove from vacuum bag and serve. 

Will I be putting my guests at risk?
Michael
Large BGE
Reno, NV
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,840
    You’ll be fine.  100 degrees probably isn’t warm enough though, unless you’re talking Celsius, in which case it’s way too hot.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • blasting
    blasting Posts: 6,262

    You're good.  Like John said, a little hotter would be good.  I reheat to 130.

    Phoenix 
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  • bgebrent
    bgebrent Posts: 19,636
    Good plan.  150 degrees F.
    Sandy Springs & Dawsonville Ga
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  • JNDATHP
    JNDATHP Posts: 461
    The only water bath I have is a sink with normal hot water. 
    Michael
    Large BGE
    Reno, NV
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  • SoCalTim
    SoCalTim Posts: 2,158
    JNDATHP said:
    The only water bath I have is a sink with normal hot water. 
    You can do it that way, fill pot w/hot water. Keep a simmering pot on the stove, use thermometer to get temp of water and add simmering H2O as needed. No prob.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • blasting
    blasting Posts: 6,262

    Pot on a burner?  I used this method for a couple years prior to getting a SV.  Works fine.

    Phoenix 
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  • JNDATHP
    JNDATHP Posts: 461
    edited October 2017
    Thanks everyone. If I don’t get it above 140* will I be putting my guests at risk because of toxins?
    Michael
    Large BGE
    Reno, NV
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  • bgebrent
    bgebrent Posts: 19,636
    blasting said:

    Pot on a burner?  I used this method for a couple years prior to getting a SV.  Works fine.

    This.  You need to buy a thermometer.  Thermopop or thermapen for instant reads
    Sandy Springs & Dawsonville Ga
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  • Carolina Q
    Carolina Q Posts: 14,831
    100°F is too cool. Water bath will work though. If you have no stove, just nuke some water to boiling and add enough to the 100° stuff to bring it to 150-160°.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • bgebrent
    bgebrent Posts: 19,636
    Carolina Q said:
    100°F is too cool. Water bath will work though. If you have no stove, just nuke some water to boiling and add enough to the 100° stuff to bring it to 150-160°.
    The temp I mentioned above.  Legit
    Sandy Springs & Dawsonville Ga
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  • JNDATHP
    JNDATHP Posts: 461
    Thank you. Feel better. Don’t want good food be the source of illness. 
    Michael
    Large BGE
    Reno, NV
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  • johnnyp
    johnnyp Posts: 3,932

    personally, I like to wrap a few slices in foil with a splash of beef stock.  Then warm it slowly in an oven.


    But Im sure the SV option will work fine too.

    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • gdenby
    gdenby Posts: 6,239
    At 126, pathogens begin to die, tho' the process is very slow, hours typically. Around 135, about half an hour. At the 140 "safe" temp, its like 10 minutes. At the top end, 180, a fraction of a second.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,840
    JNDATHP said:
    Thank you. Feel better. Don’t want good food be the source of illness. 
    It’s vacuum sealed, right?
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Got a slow cooker? Most slow cookers have a "keep warm" setting. Mine runs around 150ºF (+/-5ºF), the low setting is around 175ºF. Half fill your crock pot with water and drop the bagged brisket in, it will not overcook and will be safe. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • fishlessman
    fishlessman Posts: 34,663
    water bath thin slices to 100/120, tap hot water temp. nuke some au jus broth, dip, and eat
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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