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Reheating Whole Packer Brisket
BigBuford
Posts: 78
I am cooking a whole packer brisket and want to reheat it four days later. What is your method?
Comments
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If you go low oven, i suggest putting in a large pan on a rack above some liquid (water or apple cider vinegar mix) and tightly sealing. The oven air-flow will otherwise dry it out. The above will yield a moist end product but you will lose any bark. FWIW-
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. -
I would skip the brisket and do pork butt, as it reheats really well. Can even smoke it to 185 when she is still stiff, let her cool off and then reheat day of in the oven until she probes soft. No, not brisket, but better eats with the delay.Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Softens the bark, but Sous vide worked perfectly.Thank you,DarianGalveston Texas -
No hole in the lidPhoto Egg said:Softens the bark, but Sous vide worked perfectly.
canuckland -
I also used my sous vide last week to reheat my whole brisket.
If you buy a cooked/shipped brisket through Franklin's I believe the preferred way to reheat is sous vide.
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Didn’t see a reason to destroy a cooler for just a 3 hour warm up.Canugghead said:
No hole in the lidPhoto Egg said:Softens the bark, but Sous vide worked perfectly.Thank you,DarianGalveston Texas -
Chili
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I wasn't serious of course, hence the wink. I did that to one of my cheap old coolers that was retired many years ago.Photo Egg said:
Didn’t see a reason to destroy a cooler for just a 3 hour warm up.Canugghead said:
No hole in the lidPhoto Egg said:Softens the bark, but Sous vide worked perfectly.canuckland -
After a sous vide reheat, wouldn't 20 minutes on a sheetpan/rack in a 500˚ oven or Egg restore the crust?"Hallelujah, Noel, be it Heaven or Hell,
The Christmas we get, we deserve"
-RIP Greg LakeOgden, UT, USA
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I’m sure it would help. Maybe even adding some fresh dry rub as well. No over available when I did mine.Botch said:After a sous vide reheat, wouldn't 20 minutes on a sheetpan/rack in a 500˚ oven or Egg restore the crust?Thank you,DarianGalveston Texas -
Confirmed - my buddy and I just checked this earlier today…WeberWho said:I also used my sous vide last week to reheat my whole brisket.
If you buy a cooked/shipped brisket through Franklin's I believe the preferred way to reheat is sous vide.Large BGE and Medium BGE
36" Blackstone - Greensboro!
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