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brisket advice sought

eme
eme Posts: 6
in EggHead Forum
Due to weather issues, I cooked at 13# brisket to 180 IT finishing at noon on Saturday (17 hour cook).  Took off, rested 1.5 hours to 150 IT, then into fridge in same foil that I finished it in.  Need to reheat today, Sunday, and serve at 5:30 pm.  Planning to reheat in oven.  Need advice on oven temp, IT goal, how long to re-heat, any other advice.  Thanks in advance.
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Comments

  • DoubleEgger
    DoubleEgger Posts: 19,153
    Heat is heat. Cook at the same temp you would on the egg. The finish temp on brisket is around 200. Probing it should feel like butter. 180IT is undercooked. 
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  • DoubleEgger
    DoubleEgger Posts: 19,153
    and welcome by the way...
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  • eme
    eme Posts: 6
    Awesome. Thanks. Any thought on how long to allow for remainder of cook?
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  • DoubleEgger
    DoubleEgger Posts: 19,153
    eme said:
    Awesome. Thanks. Any thought on how long to allow for remainder of cook?
    It’s going to take a while. I hope it’s already in the oven.
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  • bgebrent
    bgebrent Posts: 19,636
    Good advice from @DoubleEgger.
    Sandy Springs & Dawsonville Ga
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  • lousubcap
    lousubcap Posts: 36,706
    Welcome aboard and enjoy the journey.  Above all, have fun.
    Hopefully it is in a well sealed AF pan to keep from drying out during the reheat.  You are starting with the protein at around 35-36*F.  You don't have to deal with the stall but once you get the feel as noted by @DoubleEgger you can use the FTC to get you to slice on demand and eat time. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    you do not need 9 hours to rewarm
    a Brisket in foil. It will take 2-3 max. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    If you threw it in already I would crank the temp way down. 200 if you have it. 
    Keepin' It Weird in The ATX FBTX
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  • GoldenQ
    GoldenQ Posts: 590
    whatever oven temp u choose cook until about 205 or probe like buttah and add beef stock to pan       I usually finish my brisket in a 300 
    f oven and then after turn off let sit about 30 -45 mins still wrapped or foil covered.     to start the sitting time T open the oven door for about 3-4 mins to help lower temp   then can hold in oven for longer if needed.
    I XL  and 1 Weber Kettle  And 1 Weber Q220       Outside Alvin, TX-- South of Houston
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  • eme
    eme Posts: 6
    Special thanks to all who responded.  Brisket went into oven at 11:00 am with IT of 45-50.  Oven set at 300 degrees.  Cooked until 4:30 pm when IT hit 195-200 and probed well.  Then cooler for 1 hour.  Rave reviews.  Mother In Law's 81st b'day so multiple brownie points.  You guys are the best.
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  • DoubleEgger
    DoubleEgger Posts: 19,153
    eme said:
    Special thanks to all who responded.  Brisket went into oven at 11:00 am with IT of 45-50.  Oven set at 300 degrees.  Cooked until 4:30 pm when IT hit 195-200 and probed well.  Then cooler for 1 hour.  Rave reviews.  Mother In Law's 81st b'day so multiple brownie points.  You guys are the best.
    Glad to hear everything worked out for you and the family. 
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  • lousubcap
    lousubcap Posts: 36,706
    Thanks for the feed-back.  As above, glad it was a success. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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