Brisket cooling and re-heating

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Original poster
Dec 24, 2009
Hey Guys,

Been a long time, I hope everyone is doing well.

I am going to smoke 2 12lb briskets and start around 6:00am Sat morning and would like to serve them around 6:00ish S-Bowl Day.  What is the best way to let the briskets cools and reheat to keep them juicy and not seem like re-heat meat.

Thank you very much,


First pff welcome back. Now why can't you just wake up alittle early on sunday and smoke the briskets then?? I would do that but if you can't then I would just smoke it and then re-heat using and big steammer pot. Thta is the way that I re-heat everything and it really works great. To us it does take any of the moisture out of the meat and really brings out the smokey flavor too.
X 2 for steaming. You can steam sliced or whole or whatever size pieces you need. I use a broiler pan w/the meat on top and some water or broth in the bottom and cover w/ foil and seal the edges
Thx guys...

My smoker is at the ranch and the SB party is at the house in the city...i would be cutting the time real short if I cooked on Sunday and you know the drill; 10-14 hrs of cooking really wipes you out and that would mean I would be SO tired after the party that I would have to let my wife clean-up everything
...what's the weather going to be like early Sunday morning?

lol, tstex
Same here steamer pot. When I smoke the brisket I put a drip pan underneath with beef broth, onions, & garlic in it. Then use that mixture in the steamer pot bottom with the brisket on top. I like to slice mine first, but either way it won't dry out. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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