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Best way to reheat brisket

post #1 of 9
Thread Starter 

So, a friend has asked me to make brisket for her wedding reception.  There is the possibility that I might cook it overnight the Friday before the wedding and just hold it in a cooler, wrapped in foil and towels.  Then, slice it after the wedding.  This would likely give me the best version.

 

However, there might not be time to do this.  So, if I were to cook it the weekend before, I have a few questions I'd like to pick the brains of the group about.  I would vacuum seal it after cooking it.  I have chafing dishes for serving.

 

1)  Better to seal it whole or sliced?

2)  Best way to reheat it?

3)  Any liquid to put in either when freezing or when reheating or when putting in the chafing dishes.

4)  Anything else I might not be thinking of?

post #2 of 9
Thread Starter 

Well, we decided to not cook them a week ahead of time.  Instead, going to cook them the night before (or overnight into Saturday).  How long can I hold a brisket in a cooler after wrapping with foil and towels?

post #3 of 9

The brisket will stay hot in the cooler for 5 or 6 hours.

Lately, instead of using a cooler I just use the oven set at 170 degrees.

Wrap in foil the same way & just put it in the oven.

It will stay hot indefinitely.

 

Al

post #4 of 9

I have done 5 hours wrapped in a cooler also, not by choice but it was still very hot when I pulled it out and excellent.  It was almost too tender to slice much though, it pulled apart easily.

 

Good luck to you.

post #5 of 9
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

The brisket will stay hot in the cooler for 5 or 6 hours.

Lately, instead of using a cooler I just use the oven set at 170 degrees.

Wrap in foil the same way & just put it in the oven.

It will stay hot indefinitely.

 

Al


And it won't dry out in the oven?  I might go this route.

post #6 of 9
Quote:
Originally Posted by FIGJAM View Post
 


And it won't dry out in the oven?  I might go this route.

 

No it won't dry out at all, just make sure there is some juice in the foil with the brisket.

 

Al

post #7 of 9
Thread Starter 
Quote:
Originally Posted by FIGJAM View Post
 
Quote:
Originally Posted by SmokinAl View Post
 

The brisket will stay hot in the cooler for 5 or 6 hours.

Lately, instead of using a cooler I just use the oven set at 170 degrees.

Wrap in foil the same way & just put it in the oven.

It will stay hot indefinitely.

 

Al


And it won't dry out in the oven?  I might go this route.

 

Will do.  Thanks for the suggestion.  Makes me feel better about an overnight cook without really knowing when it will finish.

 

For the

Quote:
Originally Posted by SmokinAl View Post
 
Quote:
Originally Posted by FIGJAM View Post
 


And it won't dry out in the oven?  I might go this route.

 

No it won't dry out at all, just make sure there is some juice in the foil with the brisket.

 

Al

 

 

Will do.  Thanks for the suggestion.  Makes me feel better about an overnight cook without really knowing when it will finish.

 

For the juice.  Thinking about putting a drip pan filled with beef broth underneath and not only catch the drippings, but get some smoke flavor in there as well.  Thoughts on this?

post #8 of 9
I have finished my brisket at 5am, put it directly in the warming drawer, still wrapped in the butcher paper, in my oven which runs at 150deg and held it there till 5pm... it came out of there perfect temp and extremely moist... would never change this method for holding briskets
post #9 of 9
Thread Starter 
Quote:
Originally Posted by skipdonohue View Post

I have finished my brisket at 5am, put it directly in the warming drawer, still wrapped in the butcher paper, in my oven which runs at 150deg and held it there till 5pm... it came out of there perfect temp and extremely moist... would never change this method for holding briskets

 

This is good to know for the future.

 

As it turned out, I started at 10pm and finished around noon Sat morning.  The reception was at 330, so I simply put it in the cooler wrapped in foil and towels.

 

I did end up doing what I asked about above ... put some beef broth in a tin along with some of the rub and put it under the briskets.  I poured it over the briskets just before serving.  Very good.

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