Due to bad weather moving in wednesday and thursday, since my smoker sits outside, I moved my smoke up and just pulled my brisket off early this morning. It won't be served until thursday night. I have it wrapped and in a cooler but expect to move it to the fridge here sometime this morning. What is the best way to warm this up to serve? I am leaving it whole until thursday. Is it best to warm it up whole then slice? Or slice it then warm it up? Do you add beef broth in the pan for moisture? or rely on the moisture in the brisket? Up til now, I have always been able to serve my brisket hot out of the cooler. Appreciate your comments. Thanks
Hi there and welcome!
In short you can use the oven with the meat well wrapped in foil sitting in a pan. It's not a complex thing at all so simplicity may win the day for you :)
My mother does this approach nonstop for holiday meals. She smokes a day or 2 before, refrigerates, then on meal day she slices and heats up in a combo of a chaffing dish or the oven.
So armed with this knowledge, you can slice while it's cold and put back in foil. Benefit of slicing while cold is that it holds together really well and you can get really thin slices if you need without worrying about it tearing up.
With it all well wrapped (no leaks) in foil (2 layers doesn't hurt) you can put in a pan and into an oven at like 325F until the meat hits about 165F.
I'm not one to really add beef broth or anything liquid since all the solid white beef fat will melt and keep the meat from being dry.
Pretty simple approach that works without issues and should work for you.
Let us know what you do and how it comes out :)