Brisket question…

[JLeonard]

Ok experts, friends, and the rest of you….got a serious question.

wanting to do a brisket to take to Memphis the weekend of the 21st. Only day, due to work, I can smoke it is next wednesday. Let me run this by you. Smoke Weds, let it rest on the counter for a bit. Wrap tight in plastic wrap, then foil. Store in fridge. Reheat Saturday in oven. Is this safe first? Secondly, would it be worth eating? Thirdly, temps and time to reheat?

thanks,
Jim

 

[gmc2003]

That's a good bit of time Jim. I think I smoke it, and freeze it whole. Then I'd thaw it on the 18th or so and reheat it in either the oven or a SV unit if you have one. Reheat whole to serving temp. I'm not sure how long that would take.

Chris

 

[BigW.]

10 days between smoking and eating...I like the freeze and reheat option above.

 

[JLeonard]

That's a good bit of time Jim. I think I smoke it, and freeze it whole. Then I'd thaw it on the 18th or so and reheat it in either the oven or a SV unit if you have one. Reheat whole to serving temp. I'm not sure how long that would take.

Chris

10 days between smoking and eating...I like the freeze and reheat option above.

Oh heck! Had my weeks a head. I’d smoke on the 18th and eat that weekend!

Jim

 

[DougE]

Oh heck! Had my weeks a head. I’d smoke on the 18th and eat that weekend!

Jim

Yeah, that'll work fine.

Thirdly, temps and time to reheat?

I'd chuck, it wrapped tight in foil, in the oven @350° for an hour or two, or vac seal it and reheat in SV.

 

[TARM]

Yeah, that'll work fine.

I'd chuck, it wrapped tight in foil, in the oven @350° for an hour or two, or vac seal it and reheat in SV.

I second reheating via SV. You could even cut it just short so it can finish SV. Basically pull it like normal but do not let it rest for the typical long time (at least thats how I do it pull and rest in warmer or toweled cooler 12hr.) I have been very pleased with reheating SV on brisket. Never dried out and the bark has always held up.

 

[TNJAKE]

I prefer the stick a fork in the brisket and throw it in the microwave approach. Instantly reheats the brisket!

 

[TARM]

I prefer the stick a fork in the brisket and throw it in the microwave approach. Instantly reheats the brisket!

Thats what I do if I am pulling just a serving or two out for left overs. It is surprisingly good. Pour a bit of drippings yum!

 

[TNJAKE]

Fork in a microwave makes a boom. It was a joke don’t use this method

 

[Fueling Around]

I like to reheat sliced brisket in a foil pan with a touch of water and meat juice on the bottom.
Oven at 300-350°. The liquid steams the meat and adds moisture.

 

[DRKsmoking]

Jim they have you covered above.

But if it was me. I would send it across the border to a bald guy in Nova Scotia. That way no worries at your destination, just order take out. No stress , no fuss

Just saying

David

 

[sandyut]

I like to reheat sliced brisket in a foil pan with a touch of water and meat juice on the bottom.
Oven at 300-350°. The liquid steams the meat and adds moisture.

I think this is what I would do as well. water, beer, beef broth, or combo. more of braising reheat would be delish!

 

[sandyut]

Fork in a microwave makes a boom. It was a joke don’t use this method

I guess it needed clarifying...

 

[TNJAKE]

I guess it needed clarifying...

Unfortunately lol

 

[801driver]

I frequently smoke a brisket or pork butt, slice, freeze in quart zip bags for a later event. Then the day before put the frozen meat out into the frige side or in an ice chest to travel to let it warm up to almost thawed to put in a crock pot with a little chicken broth 3-4 hrs before serving. Has worked well for me many times. Good Luck to you.