reheating brisket?

sowabungaMember

What is the best way to reheat a previously frozen brisket to serve to a large group? It is thawing out in the refrigerator now. Should I slice first before reheating? Sauce while reheating? How to maintain moisture? Reheating temp of smoker? Finish internal temp of meat to serve? Thanks.

12/14/138:44 AM

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wilberMember

I reheat brisket in an au jus. I slice it first and dip it. I use a catch pan during the initial cook to catch the smokey drippings and add a good beef stock. Keep it just under a simmer and don't leave the sliced brisket in too long so it doesn't fall apart unless that is the goal.

12/14/139:02 AM

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Former Member

I would wrap it in foil and reheat until it's about 140 to 150, then follow Wilber's directions.

12/14/139:41 AM

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sowabungaMember

Thanks guys! Great seeing you again Russ. You worked hard...effort much appreciated. Finally made it home on Sunday after 8 hours driving in the slush. What temp of smoker or oven would you use? Ron

12/14/1310:42 AM

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cal 2Member

275*

12/14/1312:12 PM

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sowabungaMember

One last question (I hope). Any idea how long it will take the 8 # full cooked brisket to warm up to 145 internal temp with oven/smoker at 275 degrees if meat is starting out from refrigerator temp?

12/14/131:41 PM

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cal 2Member

I'd guess around 2 hrs, I don't normally do whole briskets. A rack of ribs take about 1.25 hrs to warm though.

12/14/132:45 PM

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sowabungaMember

Good to know Cal. Will plan accordingly. Ron

12/14/133:30 PM

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