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Reheating a brisket???

thetrim
thetrim Posts: 11,387
in EggHead Forum
whats the best way to reheat about 6lbs of a combo of Point and flat?  SV, or wrap in foil and onto the egg at 225 until it reaches 140, or some other way?
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    edited May 2018
    Sv for sure
    Keepin' It Weird in The ATX FBTX
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  • Hans61
    Hans61 Posts: 3,901
    SV for the win 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • gmac
    gmac Posts: 1,814
    I know this will be heresy but I sliced mine thin, put it in a pot with BBQ sauce and water and simmered with onions. Served on a nice Kaiser roll with cheese and a bit more sauce. Not brisket per se but actually very good. 
    Mt Elgin Ontario - just a Large.
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  • Bayou_Buzzard
    Bayou_Buzzard Posts: 111
    I start to sauté onions and peppers then lay thin strips on top.  Let the heat warm up the brisket.  Wrap in a tortilla and make a fajita. 
    From the shores of Lake Michigan.  Grand Haven.
    Unsalted and Shark Free
    XL.  Woo Adjustable Rig Combo.  Flame Boss 300.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    Chill

    I would rather light a candle than curse your darkness.

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  • Mickey
    Mickey Posts: 19,768
    This is something i saved from this site as well as Franklins advice. 

    HEATING A BRISKET

    transported a brisket from Texas to Louisiana for a family reunion a few months ago. After the brisket finished cooking, I let it rest so the juices would redistribute. Once it cooled to under 120, I left it whole and vacuum sealed it in the large vacuum sealer bags (Not a commercial sealer, by any means). Put it on ice in the cooler and went on my way. When it came time to reheat, I pulled it from the ice and let it sit on the counter for about 30 minutes. Then put it in an empty cooler. I had some water on the stove warming to a simmer. Once it was warm and steaming (Absolutely not boiling!) I poured it in the cooler on top of the brisket and let it warm up for about an hour. Pulled it - cut it - served it. It was wonderful. That's the exact way Franklin sells his whole briskets. Good luck! 


    KEEP REFRIGERATED AT OR BELOW 41*F UNTIL READY TO REHEAT.
     
    Reheating Instructions for sous-vide method:
    * Remove package from refrigerator. Do not break seal. If frozen, defrost in refrigerator for 1 to 2 days. 
    * Submerse sealed package in a pot of simmering (not boiling) water, for about 1 hour. 
    * Reheat to preferred internal temperature (USDA recommends reheating internal temp of 165º)
    Oven method:
    * Unwrap brisket from sealed plastic and place the brisket in a baking dish.
    * Slice several pads of butter onto the top of brisket & cover dish with aluminum foil.
    * Place in pre-heated oven at 250º
    * Reheat to preferred internal temperature (USDA recommends reheating internal temp of 165º)
    Reheating time varies between 1 and 2 hours
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • thetrim
    thetrim Posts: 11,387
    For SV, do you go 140 for a couple Hours? 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • thetrim
    thetrim Posts: 11,387
    Thanks, @Mickey.   That’s great.  I had t seen you’re update before my previous message.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • onedbguru
    onedbguru Posts: 1,648
    edited May 2018
    For left over, already sliced brisket, I use a CI griddle. Get it really hot, throw the meat on, squirt a bit of water under the meat and cover with a cloche. (or dome-shaped lid like one for a wok.)  This steams the meat, gets it hot without overcooking and drying it out.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    edited May 2018
    thetrim said:
    For SV, do you go 140 for a couple Hours? 
    If it’s already sliced and not packed too thick it does not take long. If it’s a chunk just go until
    It’s warm and pliable when you feel it with your hands. Big chunk may take an hour or a little
    more but can go 2-3 without any problems. 
    Keepin' It Weird in The ATX FBTX
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