Brisket reheat question

[TRUchef]

Hello Fellow Smokers,

Quick question, I partially found my solution to keeping the brisket moist are initial slicing. My method is put the brisket in a large pan with beef broth, enough to fill the pan. Then wrap the whole pan in foil. This keep the brisket moist.

However, my issue is the tasty bark get soft. Is there another way to keep the brisket moist and the bark tasty and crunchy as well?

Thanks in advance.

 

[BKING!]

Anytime I’ve reheated frozen leftovers I did so in a food saver bag submerged in simmering water. Bark will suffer a bit and I haven’t really found a solution to that problem. Are your leftovers frozen or no?

 

[tallbm]

Hello Fellow Smokers,

Quick question, I partially found my solution to keeping the brisket moist are initial slicing. My method is put the brisket in a large pan with beef broth, enough to fill the pan. Then wrap the whole pan in foil. This keep the brisket moist.

However, my issue is the tasty bark get soft. Is there another way to keep the brisket moist and the bark tasty and crunchy as well?

Thanks in advance.

Hi there and welcome!

I don't have any issues as long as the brisket is cooked properly to begin with.
I think my approach to wrapping/foiling might be the secret.

When cooking a brisket I take a foil pan and I line/wrap it with double foil sheets that are large enough to also easily wrap around the brisket.
I put the foil pan on the rack under the brisket while it is cooking. When finished I put the brisket into the foiled pan. I then closely/tightly wrap the brisket in the two layers of foil (that lined the pan) and rest the brisket until slicing and eating time.

That double foil wrap and rest keeps all of the juices in the meat. Once it is all sliced up I transfer it all back to the foil and then just wrap the sliced leftovers tightly again in the same foil. I open foil, eat, and close foil down tight all through the next few days until it is gone!

Never had an issue with it being dry :)