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I was planning to cook two briskets Christmas day however weather is causing me to cook them earlier this week instead.  I've never reheated an entire brisket so any advice would be greatly appreciated.  My plan was to smoke it, let it rest and then slice like I normally do.  Once that's done, I would wrap the slices in foil or place in a container and store in the fridge.  On Christmas day, I planned to remove and place in a roaster on low heat with the juice I collect from the foil at the bottom of roaster.  Not sure how long it will take to warm up this way but figured a couple of hours would work. 

 

Again I'm open to any and all suggestions.  I've read so many posts on some people leave it whole while others slice and some reheat in the oven versus a roaster.  All these are options but looking for what others have done with success because I don't want to upset 40 family members especially on Christmas.  Thanks in advance.