Brisket re-heat

[PennyLab]

hi all - did the Father’s Day brisket yesterday and it turned out great - my question is, how do you use / reheat the left overs? Any tips would be appreciated.

Thanks.

 

[SecondHandSmoker]

Left over brisket?

You can have cold brisket sammies.

You can reheat brisket in the oven:
At 200-250 degrees, wrapped in foil, with a little bit of water, beef stock, apple juice, beer.
Heat until 140 degrees.

You might also want to consider vacuum sealing anything that is left over after 2 - 3 days.

 

[6GRILLZNTN]

What Secondhand said about foiling works very well. If you don't have a vacuum sealer, you might as well get one because if you really get into smoking food, they come in real handy. When I do a pork butt I wind up vacuum sealing and freezing quite a bit. When I want to eat, I take a vac bag out of the freezer and drop it in boiling water until the meat is warm. Great looking brisket btw!

 

[SecondHandSmoker]

What Secondhand said about foiling works very well. If you don't have a vacuum sealer, you might as well get one because if you really get into smoking food, they come in real handy. When I do a pork butt I wind up vacuum sealing and freezing quite a bit. When I want to eat, I take a vac bag out of the freezer and drop it in boiling water until the meat is warm. Great looking brisket btw!

A vac sealer is a must have.

 

[SecondHandSmoker]

Don't forget, Labs like brisket too!

Especially when they look as good as your brisket turned out.

 

[sandyut]

A vac sealer is a must have.

Third the MUST HAVE vac sealer! Its a money saver! you can cook large and eat anytime! plus if you get into grinding your own burger: again must have.

 

[6GRILLZNTN]

Third the MUST HAVE vac sealer! Its a money saver! you can cook large and eat anytime! plus if you get into grinding your own burger: again must have.

Dang Sandy I totally forgot the grinder. Penny, you need a grinder as well.

 

[SecondHandSmoker]

Dang Sandy I totally forgot the grinder. Penny, you need a grinder as well.

Don't forget the stuffer...