brisket reheat

[Pete Vance]

A couple questions. My son gave me three briskets to smoke this Sat. Smoking on Sat. is not an option for a couple reasons so I plan on doing them Friday and heating them up on Sat. I know it would be better to smoke it on the same day but, as I said, that is not an option. How is the best way to re-heat them?

My next question. The three briskets are not the same size. Even the largest is only about 5 pounds. I plan on putting all three on at the same time and monitor internal temps on each until it reaches about 190-195 degrees and put it in the cooler.

Am I on the right track?

Thanks, Pete

 

[cibearse]

Funny you post this because I was on here looking for the same answer. I'm about to travel for Christmas and am planning on smoking a large 19.5lb brisket for a large dinner gathering and don't want the fuss wile traveling so am going to smoke mine ahead of time also then reheat. From what I have researched so far, reheating a brisket is fairly simple, especially for a smaller brisket. You can find some informational videos here:



What I'm not sure about is the cooling/resting method for reheating the brisket. I'm sure you still want the brisket to rest before putting in the fridge. But do you just leave it on the countertop to cool until 150 range then place in fridge? Does it need to go into an ice bath before putting into fridge to lock in moisture? I think the reheating will be fairly simple, but I'm not sure of the cooling method that is best...

 

[912smoker]

Sounds like these may be "brisket flats" and not "whole packers" ?

Keith

 

[sandyut]

Sounds like these may be "brisket flats" and not "whole packers" ?

Keith

Yeah, I would confirm if its a flat or point, but I suspect a flat. I have never seen a whole packer that small. If you have flats, I would research this site for suggestions. Pretty sure SmokinAl has a recipe?? Maybe...

Anywho, flats can be bit "tricky" IMO. whole packers are WAY easier. my first "briskets" were flats, and some turned out not that great.

 

[TheJackwagon]

If you have access to a Sous Vide (SV) and vacuum sealer then let your brisket rest to around 140*, refrigerate for a couple of hours and then seal it unsliced or minimally sliced in a vacuum bag. Place it in the fridge for up to 3 - 5 days or in the freezer for longer. When ready, (thaw the brisket if frozen) use your SV to maintain a 150-160* water bath and heat your brisket for a couple of hours. Open, slice and serve.

If you do not have a SV then your best option is in a high sided pan with a small amount of liquid (preferably beef or chicken broth) covered with foil in an oven/grill/smoker at 300* until the internal temp of the brisket reaches 140 -150*.

If you are serving in less than 18 hours after the brisket is completed cooking and have an oven or warmer that can maintain a temp of 150-160* then you can rest the wrapped brisket a couple of hours at room temperature and place in the oven/warmer to hold until service. However, if these are brisket flats and not whole packers this may dry them out and lead to less than favorable results.

 

[sandyut]

If you have access to a Sous Vide (SV) and vacuum sealer then let your brisket rest to around 140*, refrigerate for a couple of hours and then seal it unsliced or minimally sliced in a vacuum bag. Place it in the fridge for up to 3 - 5 days or in the freezer for longer. When ready, (thaw the brisket if frozen) use your SV to maintain a 150-160* water bath and heat your brisket for a couple of hours. Open, slice and serve.

If you do not have a SV then your best option is in a high sided pan with a small amount of liquid (preferably beef or chicken broth) covered with foil in an oven/grill/smoker at 300* until the internal temp of the brisket reaches 140 -150*.

If you are serving in less than 18 hours after the brisket is completed cooking and have an oven or warmer that can maintain a temp of 150-160* then you can rest the wrapped brisket a couple of hours at room temperature and place in the oven/warmer to hold until service. However, if these are brisket flats and not whole packers this may dry them out and lead to less than favorable results.

Good advice: SV or braise are likely the best reheat options. Braising in broth/beer will generally get you some delicious sauce too.

 

[Pete Vance]

Thanks for the replies. I did find a post that addressed both questions.

I love this forum.

 

[Fueling Around]

I prefer flats on the smoker. Hopefully they have some fat. Pre-trimmed are often scalped of fat.

I cook and smoke until probe tender. Ignore the temperature and go by the probed tenderness.
I think my last flat went to 210° before the skewer went through with out pushing hard to test the done.
I cool until firm enough to slice. Can serve at that point or chill for another day.
I tried reheating whole flats and slicing is a nightmare for serving.

Reheating I put the meat in a foil pan with a bit of water to steam them.

 

[Hijack73]

Funny you post this because I was on here looking for the same answer. I'm about to travel for Christmas and am planning on smoking a large 19.5lb brisket for a large dinner gathering and don't want the fuss wile traveling so am going to smoke mine ahead of time also then reheat. From what I have researched so far, reheating a brisket is fairly simple, especially for a smaller brisket. You can find some informational videos here:



What I'm not sure about is the cooling/resting method for reheating the brisket. I'm sure you still want the brisket to rest before putting in the fridge. But do you just leave it on the countertop to cool until 150 range then place in fridge? Does it need to go into an ice bath before putting into fridge to lock in moisture? I think the reheating will be fairly simple, but I'm not sure of the cooling method that is best...

Stick it in a full size aluminum pan and cover it with saran wrap. Then cover it with foil.

At destination, park it in an oven at 170ish for about 45 mins to an hour.

Me personally, I break the rules by just parking big hunks or containers of hot stuff out in the garage fridge. The correct answer is to cool it down rapidly to retard bad bug growth and to avoid warming up your fridge. I keep almost nothing in my garage fridge, so I don't sweat it. It's also smoked, and smoking is a form of natural preservation...... though we don't technically take that into account.

I like to use saran wrap to make sure nothing sloshes out. It will not melt in an oven at 170. It won't melt at a much higher temp than that, though I wouldn't park it in something above 300 for an extended period of time. 250f - all day long....

 

[Pete Vance]

Ok. I smoked the flat and point together yesterday. The point was about 4 lbs and the flat about 5 lbs. I put them on about 6 am and temp around 225. Wrapped about 195 degrees and removed at 205 (after about 7 hours). I used salt and pepper only. They had a great taste and were fairly tender. I should have allowed more time. I hear that this is a common mistake for beginners. Next time I will test internal tenderness with a slim probe.

All and all they well received.

Thanks again for the help, Pete

 

[Fueling Around]

Re heat the left over meat in a pan and steam them until tender.

 

[Pete Vance]

Re heat the left over meat in a pan and steam them until tender.

Not much leftover.

 

[philpom]

A couple questions. My son gave me three briskets to smoke this Sat. Smoking on Sat. is not an option for a couple reasons so I plan on doing them Friday and heating them up on Sat. I know it would be better to smoke it on the same day but, as I said, that is not an option. How is the best way to re-heat them?

My next question. The three briskets are not the same size. Even the largest is only about 5 pounds. I plan on putting all three on at the same time and monitor internal temps on each until it reaches about 190-195 degrees and put it in the cooler.

Am I on the right track?

Thanks, Pete

The absolute best way to re-heat brisket is to vacuum seal it and submerge the bag in hot water. Water should be about 170f-190f. It will be just about like it came right off of the smoker. Any other way will dry it out to one degree or another.

I would go ahead and smoke it until probe tender before resting and sealing.

 

[Fueling Around]

Not much leftover.

Is that a good or bad thing?