Brisket comes off smoker tonight we eat tomorrow. Ways to store and reheat for tomorrow.

[jerbear66]

Tried something different today. Smoked two meals at once. One for tonight’s dinner and one for tomorrow. Brisket flat will be done in a few hours. What is the best way to store overnight? What will be the best method to reheat for dinner tomorrow? I don’t have any vacuum bags or vacuum sealers. Wrap in foil? Rest? Put in fridge? I won’t slice until tomorrow. Heat in oven with beef broth? Please throw some suggestions my way. I know that it won’t be as good as eating the same day, but it should still be ok, right?

 

[Colin1230]

Well, if I were in your shoes, I would double wrap in foil and into the cooler for a rest down to 140*f, then into the fridge. One hour before serve time it would go from the fridge into a 300*f grill or oven. There should be plenty of juices in the foil from resting.
Not saying this is the right way but I think it will work. Hope my .02 helps.

 

[Chasdev]

Best way to hold it, and the way all the big BBQ joints do it, is to place it in a sealed drawer in a holding oven at 160 degrees.
It just gets more tender the longer you hold it there.
I may be wrong but when I watch the counter man who slices and wraps the brisket reach down and open the drawer to get another brisket out, there's a release of steam, so there may be a water component in the holding oven.
Letting it cool down and reheating will work but the meat suffers compared to holding in a sealed container at 160.