Reheating??

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.

    B-F
     
  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!

    Regards,

    Meowey
     
  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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