Re-Heating Brisket

reaperjr18 · November 2018

I'm involved in a BGE competition this coming weekend and I plan on cooking Brisket. I did this last year and had great results. However, we have to service the brisket over a length of 3-5 hours. So the first hour or two are great since the meat is still warm and moist. But as the hours go by, we have to start re-heating slices which dries them out and its just not the same.

So this year I want to try something different and would appreciate any feedback. I plan on cooking the brisket a day in advance and then refrigerating the whole thing for an hour or so. Then I'll slice it up into bite size slices for serving and pressure seal 20 or so pieces in individual bags. The day of competition I will reheat the pressure sealed brisket in a pot of hot water in the egg (Sous Vide style). I'm thinking this way I won't lose any juices and I'll be better able to control how many slices we have on hand.

Thoughts? Concerns?

Teefus · November 2018

Sounds like a good plan to me. I reheat in a closed container with some added juices and keep the temp well below the boiling point. Low and slow to cook, low and slow to reheat.

Woodchunk · November 2018

Have a friend that cooks ahead of events all the time and this is what he does to reheat. It goes in the pan in a au jus and is covered with foil, works great and taste just like it was sliced and not dry.

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Re-Heating Brisket

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