Let's Talk BBQ

FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Scgator on May 24, 2019, 08:14:23 PM

Title: Warming up brisket
Post by: Scgator on May 24, 2019, 08:14:23 PM

What is the best way to re-heat brisket to keep it fresh?

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Title: Re: Warming up brisket
Post by: Scgator on May 26, 2019, 06:49:39 PM

I meant to ask if I should leave it whole and then warm it up or slice it first. I'm planning on doing one on a Sunday and take it to work the next day. What's the best way to do this to keep it moist?

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Title: Re: Warming up brisket
Post by: Ka Honu on May 26, 2019, 07:52:45 PM

Sliced brisket (especially the flat) tends to dry out fairly quickly when sliced so refrigerate or freeze it whole. Because I generally use the flat and point differently (flat for slices, point for burnt ends, chili, or sandwiches) I usually separate them before storing (if I didn't separate before cooking).

Reheat slowly to about 140^oF (sous vide, foiled in slow oven, whatever) and slice/serve. You don't want it to dry out while reheating so wrap or keep moist somehow and don't reheat too fast.

Title: Re: Warming up brisket
Post by: zueth on May 30, 2019, 01:21:40 AM

Yeah that!


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Title: Re: Warming up brisket
Post by: rcrabb22 on September 07, 2019, 09:48:27 AM

Sous vide machines shines at reheating food while not drying it out