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Smoking a brisket, need post cooking advise.

Discussion in 'Beef' started by smokeamotive, Oct 1, 2010.

  1. smokeamotive

    smokeamotive Smoking Fanatic

    I am going to smoke a brisket this weekend to take on our biannual hunting trip next weekend. Heres my question. After smoking the brisket by standard method and placing in cooler to rest, would it be ok to chill the brisket, then slice on my slicer,rewrap in foil for the trip down and reheat on the grill? I would hate to serve my buddies a dry,tough brisket!
  2. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Should be fine, may put some liquid in the foil as you reheat it, apple juice would work great.
  3. mr mac

    mr mac Master of the Pit SMF Premier Member

    If it was done right in the first place then there should be a fair amount of juice emerging as you slice it.  Use that juice to wrap the slices in foil so when you reheat it all the flavor of the meat is still there.  Only if there isn't enough juice would I advocate adding any other liquid especially one that will change your flavor profile.  Just a thought.
  4. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    If you do not have enough liquid get yourself a bottle of this and add some to add to the meat. It is something we always have in the pantry and is really good. We use it for a lot of things including french dips but it is also good to enhance a gravy or a roast

  5. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I would think about the food saver system. If you have one great if not get one. You could put the brisket sliced into the bags and suck out all the air and then you just need to boil some water over the fire and re-heat it that way. You can even out in some broth or the drippings and then re-heat it to yummO goodness. 
  6. don't have that here, just possum Au Jus    [​IMG]
  7. rbranstner

    rbranstner Smoking Guru OTBS Member

    I put mine in foodsaver bags all the time and love that method. They come out so nice and juicy when you reheat it since all of the juice stays in the bag while you boil it.
  8. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    I agree a vac-pac is the way to go, but he's reheating on a grill, and their hunting, probly cooking canned foods in the can. They probly wont have a pot and the extra water to reheat it in. Thats been my experience when on a hunting/camping trip.
  9. dforbes

    dforbes Meat Mopper

    I always save the juice from my briskets, put it in a cooler then when your ready to reheat, bring it to a boil then pour it over the brisket and reheat. I usally do this in a steam pan.