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Smoke Blower
Original poster
Jul 25, 2007
Raleigh, NC
So I'm thinking of doing my first brisket this weekend and will most likely be doing it a day ahead of time (cook fri & eat it sat or sun). Does anyone have a tip or two on reheating?

Here are my main concerns:
1. When done, should I go ahead and slice or wait till serving day to slice?
2. Re-heat slow (in the smoker) or in the oven?
3. Will it dry out during the reheat?

Thanks for any help you can give.

I would slice and put the meat and any juices in a foil covered aluminum pan for overnight. I would re-heat still foil covered in a 275F oven.

Take care, have fun, and do good!


Thanks for the tips
If you're worried about it drying out during the re-heat, get some au-juice mix, mix it up, add some seasoning to taste, and pour a little in the pan, and baste during the reheat one or two times. IMO is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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