i have never cooked a brisket. what is the best way to reheat a whole brisket
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Don't.
I hate reheated brisket (actually I dislike most reheated Q).
I would keep it whole so it doesn't lose moisture and cut to order.
Are you thinking cook day one, serve, hold leftover brisket and server next day?
I hate reheated brisket (actually I dislike most reheated Q).
I would keep it whole so it doesn't lose moisture and cut to order.
Are you thinking cook day one, serve, hold leftover brisket and server next day?
yes.if it dosen't sell that day what else could i do with it?
I'd make chopped brisket for the next day.
You could then use it on sandwiches or another option (I love) is a "loaded" baked potato. Take chopped brisket pile it on a BP and add sauce or butter or cheese or whatever.
For slices the next day, I would slice and add to a pan of au jus for flavor & moisture. I know a couple of places to that. don't let it soak in it.
Key is your holding method during the day. Is it dry heat or moist heat. dry with definitely dry out the brisket.
Some places I go to like to wrap their brisket in plastic wrap and hold. Unwrap, slice as needed then rewrap.
Really depends on volume on day two and how much leftovers you have.
You could then use it on sandwiches or another option (I love) is a "loaded" baked potato. Take chopped brisket pile it on a BP and add sauce or butter or cheese or whatever.
For slices the next day, I would slice and add to a pan of au jus for flavor & moisture. I know a couple of places to that. don't let it soak in it.
Key is your holding method during the day. Is it dry heat or moist heat. dry with definitely dry out the brisket.
Some places I go to like to wrap their brisket in plastic wrap and hold. Unwrap, slice as needed then rewrap.
Really depends on volume on day two and how much leftovers you have.
quote:Originally posted by big joe:
yes.if it dosen't sell that day what else could i do with it?
Burnt end beans are yummy, too.
Another thought is one day a week take leftover cooked potatoes,some onions,peppers,etc and chop the brisket for brisket hash.Fry up on the griddle,or iron skillets.
Texas toast and a small side salad completes the meal.
Makes a great special and usually sells well.
One other day of the week cut into chunks and serve chili.
You don't state where you are.If you are in brisket country,do like Smokin' says.Slice as it comes off the pit,or serve it some other way.
Texas toast and a small side salad completes the meal.
Makes a great special and usually sells well.
One other day of the week cut into chunks and serve chili.
You don't state where you are.If you are in brisket country,do like Smokin' says.Slice as it comes off the pit,or serve it some other way.
I guess take an opposite approach from others. Nearly all my leftover brisket ends up as sandwiches for the upcoming week. I slice up what we don't eat the day I cook it and layer it in a pyrex. I dust a slight hint of rub on and using a plastic condiment bottle I give each piece of brisket a thin swirl of CS spicy sauce. The next day there will be a red stain were the sauce was applied. This stuff is a sponge. I run a thin bead of sauce again as I pack for lunch.quote:Originally posted by big joe:
i have never cooked a brisket. what is the best way to reheat a whole brisket
30 sec in the microwave tops. Something bad happens at 40sec+
so I don't fully heat it but close. Let it sit in container for 5 minutes. I know I'm not from cow country but I actually believe (and others I've shared this with seem to agree) that it's more tender this way than the day before. Key is IMO - do not overheat it.I'm sure I wouldn't prefer much for a whole (or part of a whole) brisket reheated and served for dinner. Unless maybe Tom cooked it. I'd eat that
You're kind with your comments.You have learned how to make your cookers and the product work to suit your taste and needs.
That really is the whole purpose and allows us to repeat our pleasing results.Many folks vacpac smaller portions to feed their family and give it the attention it needs to make a nice meal.
Like Smokin' says,caterers,vendors,etc have ways to hold/reheat whole packers.Sometimes with varying results.
But,if I were running a restaurant that I hoped to show quality,I wouldn't like to be in the habit of selling/serving bits and pieces of briskets that might be several days old to establish my reputation.
Just my $0.02.
That really is the whole purpose and allows us to repeat our pleasing results.Many folks vacpac smaller portions to feed their family and give it the attention it needs to make a nice meal.
Like Smokin' says,caterers,vendors,etc have ways to hold/reheat whole packers.Sometimes with varying results.
But,if I were running a restaurant that I hoped to show quality,I wouldn't like to be in the habit of selling/serving bits and pieces of briskets that might be several days old to establish my reputation.
Just my $0.02.
I have a whole packer that is frozen and vac sealed...how would you recommend I re-heat? Do you think it would be ok to serve slices or go to sandwiches and hash? thanks for the reply...
I did pulled pork and brisket for 120 people. Sliced the brisket and then vac sealed. Put it on ice to cool, then in the fridge. Put all the meat on ice and made the trip, and then put in boiling water to reheat. then placed in hot serving pans with sterno.
Everyone loved it. I foiled the brisket during the cook, and then placed the juice in the bags as I sealed them.
RandyE
Everyone loved it. I foiled the brisket during the cook, and then placed the juice in the bags as I sealed them.
RandyE