Discussion in 'Messages for All Guests and Members' started by big-fokker, Aug 27, 2007.

  1. big-fokker

    big-fokker Meat Mopper

    So I'm thinking of doing my first brisket this weekend and will most likely be doing it a day ahead of time (cook fri & eat it sat or sun). Does anyone have a tip or two on reheating?

    Here are my main concerns:
    1. When done, should I go ahead and slice or wait till serving day to slice?
    2. Re-heat slow (in the smoker) or in the oven?
    3. Will it dry out during the reheat?

    Thanks for any help you can give.

  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    I would slice and put the meat and any juices in a foil covered aluminum pan for overnight. I would re-heat still foil covered in a 275F oven.

    Take care, have fun, and do good!


  3. irwinwd

    irwinwd Smoke Blower

    I agree, I slice the day of and reheat in the oven.
  4. deejaydebi

    deejaydebi Smoking Guru

    If it's just a day I'd slice and let it soak up the juice. Slice it real thin and enjoy!
  5. big-fokker

    big-fokker Meat Mopper

    Thanks for the tips[​IMG]
  6. flagriller

    flagriller Smoking Fanatic OTBS Member

    If you're worried about it drying out during the re-heat, get some au-juice mix, mix it up, add some seasoning to taste, and pour a little in the pan, and baste during the reheat one or two times. IMO

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