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Brisket questions

post #1 of 3
Thread Starter 
Hello all, I am having an engagement party on Saturday. My fiancé and I are having people over around 1pm on saturday. I have taken Friday off to bbq. Doing pork butt and a whole packer. What is am wondering if when the brisket is dine, how's to reheat. No idea on this. I have the pork covered but need help in the brisket. I have a brinkmann trailmaster limited edition so doing a n all night er on Friday is out of the question... any and all suggestions welcome.
post #2 of 3
Quote:
Originally Posted by Pete5574 View Post

Hello all, I am having an engagement party on Saturday. My fiancé and I are having people over around 1pm on saturday. I have taken Friday off to bbq. Doing pork butt and a whole packer. What is am wondering if when the brisket is dine, how's to reheat. No idea on this. I have the pork covered but need help in the brisket. I have a brinkmann trailmaster limited edition so doing a n all night er on Friday is out of the question... any and all suggestions welcome.

 

 

How to reheat ?  Cook the brisket until it is done.  Remove from smoker and let it sit on the counter to vent.  Put it in a garbage bag and submerge in an ice water bath in the sink.  This is "crash cooling".   Refrigerate.  

 

Next day, remove from refrigerator, wrap in foil if not already wrapped.  Put it in a 250 degree oven for about 1 to 1 1/2 hours or until it gets probe tender again.   remove from oven, unwrap, slice to order.

post #3 of 3
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post


How to reheat ?  Cook the brisket until it is done.  Remove from smoker and let it sit on the counter to vent.  Put it in a garbage bag and submerge in an ice water bath in the sink.  This is "crash cooling".   Refrigerate.  

Next day, remove from refrigerator, wrap in foil if not already wrapped.  Put it in a 250 degree oven for about 1 to 1 1/2 hours or until it gets probe tender again.   remove from oven, unwrap, slice to order.
[/quote


Thanks for the info!!
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