Pre-smoking and reheating a brisket or beef roast

snausageman

Newbie

Original poster

May 22, 2014

20

10

New Castle, IN

• Aug 13, 2014

• #1

Going on a weekend camp, but want to pre-smoke a brisket before the weekend and then serve it on Saturday evening.. Any thoughts on reheating the tasty morsel back to perfection.. I will only have open fire with cast iron cookware to use.. either a dutch oven, griddle, or a lg. skillet will be the choice of cooking vessels or it could be put on a spit.. Any suggestions on a method, or any suggestions on the cut of meat.. Would a pork loin or something like that be a better choice to reheat?

 

padronman

Master of the Pit

May 5, 2011

1,551

117

San Marcos, California (North San Diego County)

• Aug 13, 2014

• #2

I would slice and put into the vessel you have handy and add a liquid (beef stock) or something for it to braise in.  Cover the vessel and enjoy!!

Scott

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Aug 13, 2014

• #3

BBQ is always good. Anything in the woods is also good. You can vacuum seal. Then put in hot water in your dutch oven to reheat. You will have to reseason dutch oven. Or put in dutch oven with a finishing sauce.

Happy smoken.

David

 

Last edited: Aug 15, 2014

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Aug 13, 2014

• #4

Like Mule says, the Vacume Sealer is about the best solution . You can make Chili of the meat , too

Do some Pork Butt too , don't know about you , but I stay hungry on campouts

 

Send Q-view , please.

Have fun and . . .

 

snausageman

Newbie

Original poster

Thread starter

May 22, 2014

20

10

New Castle, IN

• Aug 14, 2014

• #5

Thanks for the advice.. I will try the vacuum seal and reheat method and see how it goes.. I will get some pics posted, but won't be until next weekend when we hit the camp.

 

demosthenes9

Master of the Pit

OTBS Member

Apr 2, 2013

1,438

142

Louisville, KY

• Aug 15, 2014

• #6

Snausageman said:

 
Thanks for the advice.. I will try the vacuum seal and reheat method and see how it goes.. I will get some pics posted, but won't be until next weekend when we hit the camp.

Click to expand...

If you don't want to go through all that trouble, cook the brisket like normal, spritz it with some apple juice then wrap in foil and chill it.     To reheat on the trip, put the wrapped brisket in the dutch oven and then top the oven with some hot coals.    The coals on top will heat the inside of the dutch oven which in turn will reheat the brisket without scorching it.  If you can sneak a temp probe wire under the lid, monitor the brisket and look for it to hit 150 - 160.