-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Brisket re-heat
- Thread starter PennyLab
- Start date
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
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.
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.
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.
Don't forget, Labs like brisket too!
Especially when they look as good as your brisket turned out.
Especially when they look as good as your brisket turned out.
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.
Don't forget the stuffer...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
