I seriously overestimated how long this brisket was going to take by about 5 hours yesterday. 9 pounds on a kamado joe, kept between 275-300 the whole.cook and only took about 6 hours until probe tender at 204. I didnt want to stick it in the cooler overnight and overdo it. I rested ot for about 2 hours in the oven turned off the into the fridge overnight. I have 6 hours until I need it ready, how would you guys go about reheating it?
Turn the oven on low for a few hours until it's hot? Slice cold and reheat on a griddle or something? Or sous vide the whole thing or slices?
Side note, was checking the bottom of my freezer last week and came across 4 more prime briskets that I bought at Costco during covid…. prices marked .49$ a pound. I cleared out the whole store.
by TheGuyontheeCouch
27 Comments
Do not unwrap, I set my oven to 250 F and reheat until hot. Slice when ready to serve. Put a catch pan for the drippings in oven
sous vide
If I had a vacuum sealer and bag large enough, I’d bag it whole and hold it in a 125-130F (I’d check Google, not sure what temp, but around there) bath. I’d be concerned about it drying out in a low temp oven.
If I didn’t need the whole thing in six hours, I’d portion out what I didn’t need and slice/bag/freeze it now, then do the above with the rest.
I go with a fully wrapped brisket on an oven sheet at 275 for until ready to remove and slice. Sometimes with 3 or 4, the later ones are better that the earlier ones.
Try to steam my oven and slowly
I would recommend magic
In a good cooler with boiling water for about 3 hours. Works.
The microwave
When I’m cooking for a lot of people, cook the day before. Let it rest in a cooler then the refrigerator. About an hour before time to serve I slice it wrap it add some beef broth, cover with aluminum foil, then oven at about 280 for about 30 minutes.
Sous vide bath at 140.
There is no other better way
Oven or Traeger
Decided to shove the whole thing in a bag with some tallow and set the sous vide to 145° for a few hours. Can’t be that bad and of it is, I have 4 kore frozen briskets in the freezer for next time.
Room temp for a couple hours, then Oven on warm for 30 min foil wrapped
I place in large aluminum pan pour I pint of beef broth in the pan double wrap in tin foil and heat at 325 until center is 135-140, always comes out perfect. If I know I will have to reheat I only cook brisket to 196-200
Microwave
Just for future reference, I often cook mine the day before and then leave it wrapped in the oven on the lowest setting – mine does 145. You can leave it in there for 12+ hours and it will still be juicy as ever. There are several videos by Chudds bbq on YouTube that explain how a lot of top tier bbq places keep their briskets in warmers for extended periods of time.
Slice it. Lay it partially overlapped across a tray. Cover it in foil and bake it at 350 for probably 30 minutes. You’re just bringing it up to service temp. No liquid or anything necessary. This is the easiest way to do it and you get perfect slices if it’s already chilled.
If you want to serve it for sandwiches, another great way to do it is to make ajus. And simply dip the slices in it to warm them up. Put them right on your bun.
Smoke it again
Keep it wrapped in butcher paper, wrap it with serán wrap, heat it up in the microwave. It’ll come out perfect with keeping the brisket moist and not soggy.
I use a roaster and steam it for a few hrs. Just like the mtl smoke meat shops.
Preheat a pan in the oven with some beef stock and onions on the bottom, lay the meat on that at maybe 225 for about an hour. That should do it
Steam, put on top of a rack in pan, add liquid cover tight and allow moist heat to do it job. I would keep wrapped also.
Steam
We ate at Franklin’s a year or so ago, afterwards did the tour and talked to Aaron. They use Goldbelly to ship whole brisket, and he said sous vide is the absolute best way to reheat.
Body heat. Skin to skin contact. It’s the only way! You’ll get the “pee on it” people… but that’s ridicules for a whole brisket. A steak for sure, maybe even a roast… but not a whole ass brisket. Good luck, keep us posted!
Sous vide
I just did a 8lb pork shoulder no bone. I smoked and cooked for it until 200 on Sunday. Wrapped it. Then put it back on Monday at 250 and reheated to 205.
Bark was on point, super moist.
Cheers.