Brisket Reheat question

Discussion in 'Beef' started by downstatesmoker, Dec 17, 2009.

  1. I was planning on having some people over on the 26th. As I am not going to have time to cook the brisket the day of or the day before I was thinking about smoking it this weekend, freezing it, and reheating next weekend.

    The plan is to take a packer brisket (coming into the butcher tomorrow and do the following:

    1. Trim as much fat off as possible
    2. Inject, rub, and add honey
    3. Let sit overnight in the chill chest
    4. Pull from the chest while prepping the smoker (looks like it is going to be a wet mess this weekend)
    5. Re rub
    6. Smoke at between 225 and 250
    7. Pull at 190
    8. Wrap and let rest in a warm oven for 1-1.5 hours
    9. Slice flat and cube point for burnt ends
    10. Save juices and freeze flat slices
    11. Reheat in a week in an 170 degree oven for 2-3 hours in a little bit of apple juice and reserved meat juices.

    My long winded question is have people tried similar methods and how does the brisket hold up to reheating in this fashion? I know it works REALLY well with pulled pork. Thoughts?
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    Are you able to vaccum seal it? If so it is easy to reheat in the bags in boiling water. If not, my food saftety side kicks in and would recommend 225 in foil covered pans with your juice from the meat and some apple juice.
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    If you re-heat it in the oven I tink that you would dry it out further. I would if you have a steamer/pasta pot use it to re-heat the meat that way your not going to dry it out and it will really make the meat moister (if thats a word) then if you re-heat in the oven.
  4. fatback joe

    fatback joe Master of the Pit OTBS Member

    Might want to consider leaving fat on instead of trimming it all off since you know you are going to be reheating. That will help quite a bit with the moisture.

    You may also want to defat the juices that you save as well so you can get the flavor back but without the extra fat that will just be on the surface.
  5. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    You hit the nail on the head in my opinion....This is how i would do it

    Good Luck
  6. I agree with Fat Back Joe and TXBBQMAN. They are on the right track on this. Leaving the fat on is good in this instance.

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