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Quick brisket question

post #1 of 6
Thread Starter 
When I reheat the brisket (not sliced yet) what temp should I take it to? It went to 200 degrees last night. Thanks a lot. Qview after it's sliced!
post #2 of 6
i would wrap it in foil and warm it to 145 or so. foil to keep it moist. but i'm still a newbie.icon_wink.gif
post #3 of 6
Doing mine just till warm so 120-140 range I guess. 250 degree oven for about an hour.
post #4 of 6
For reheating it should reach 165'. You can do it in a warm oven 225.
post #5 of 6
If you're going to re-heat in an oven, here's a suggestion to keep the meat moist:

fill a jelly pan (aka cookie sheet) with just a little bit of water, and place the brisket (wrapped in foil, cracked open) in the jelly pan and cook at the temps suggested, above. The water will create a "steam" that will help keep the meat from drying out as it re-heats.
post #6 of 6
When I reheat brisket I always use a crock pot. Dump the juices in there an you will never over cook it. Seems like it's even better the second time.
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