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Old 12-11-2017, 09:17 PM   #1
ram04
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Default Brisket smokers

What's the best way to reheat a brisket. I have a party next Sunday and I'm gonna smoke the meat Saturday and will need to reheat Sunday, what's y'all favorite way to keep it moist and edible?? I know it's not ideal but it's my only option!!! Thanks!!!
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Old 12-11-2017, 09:21 PM   #2
clffrdfdge
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Big crock pot?
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Old 12-11-2017, 09:23 PM   #3
stickerpatch59
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if I have to reheat the next day I will purposely undercook the brisket and finish it the next day. just wrap it in foil and finish it.
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Old 12-11-2017, 09:25 PM   #4
RDT
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place it in a large pan with a cup are two of apple juice cover with
foil heat in the oven at 325 for about an hour
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Old 12-11-2017, 09:29 PM   #5
Lonestar_HOYT
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Wrap in foil with a little water in the foil. Place it in a larger pan with a little water, turn oven to 250° heat until warmed through.
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Old 12-11-2017, 09:32 PM   #6
HoustonGringo
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Not the microwave.
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Old 12-11-2017, 09:52 PM   #7
Ryanm
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Why not smoke it over night and throw it in a cooler Sunday morning? They are usually better if they "rest" for several hours anyway. You can add a heating pad to the cooler to buy yourself some extra time..
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Old 12-11-2017, 10:33 PM   #8
Hoyt Man
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I slice it and vacuum seal it then boil the entire sealed bag of sliced brisket.
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Old 12-12-2017, 06:08 AM   #9
lbbf
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Quote:
Originally Posted by Hoyt Man View Post
I slice it and vacuum seal it then boil the entire sealed bag of sliced brisket.
This^
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Old 12-12-2017, 07:49 AM   #10
ram04
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Originally Posted by HoustonGringo View Post
Not the microwave.
Lol 10 4
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Old 12-12-2017, 08:20 AM   #11
mekholsters
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Quote:
Originally Posted by Ryanm View Post
Why not smoke it over night and throw it in a cooler Sunday morning? They are usually better if they "rest" for several hours anyway. You can add a heating pad to the cooler to buy yourself some extra time..
this is what I do. I like to finish mine about 4-5 hours before serving time and then wrap it in foil, put some old towels below and above it in a cheap cooler and don't open that thing until you're ready to slice it.

But, I've got a pellet smoker and I can reliably put on a brisket and not look at the smoker again for at least 10-12 hours, so I have no problem sleeping while it cooks.
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Old 12-12-2017, 08:24 AM   #12
2014FusionM
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Quote:
Originally Posted by Hoyt Man View Post
I slice it and vacuum seal it then boil the entire sealed bag of sliced brisket.
This, my uncle does this and you can not tell the difference. I think they actually taste better as well because they have had so much time to rest.
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Old 12-12-2017, 08:32 AM   #13
deerwatcher51
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Quote:
Originally Posted by Hoyt Man View Post
I slice it and vacuum seal it then boil the entire sealed bag of sliced brisket.
I do this...I also wil take the leftover juices and freeze them in a ice cube tray and put one or more cubes in the bag when I vacuum the bag.
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Old 12-12-2017, 08:36 AM   #14
yaqui
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Originally Posted by deerwatcher51 View Post
I do this...I also wil take the leftover juices and freeze them in a ice cube tray and put one or more cubes in the bag when I vacuum the bag.
How long do you boil it for?

Maybe sous vide? for perfect temp?
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Old 12-12-2017, 08:38 AM   #15
deerwatcher51
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How long do you boil it for?

Maybe sous vide? for perfect temp?
I usually boil it for about 10 minutes and then let it steep for up to another 20 minutes....depending on how hungry I am.
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Old 12-12-2017, 08:40 AM   #16
Bruiser
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soos vide
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Old 12-12-2017, 09:56 AM   #17
dpg481
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What time do you plan on pulling it, and what time the next day do you plan on serving it?
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Old 12-12-2017, 10:22 AM   #18
brrdnk
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Vacuume seal it up then drop in a pot of hot water in the stove it will heat it up and not dry it out.
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Old 12-12-2017, 10:26 AM   #19
ColinR
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Quote:
Originally Posted by Hoyt Man View Post
I slice it and vacuum seal it then boil the entire sealed bag of sliced brisket.
Yup!
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Old 12-12-2017, 11:07 AM   #20
Dale Moser
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Quote:
Originally Posted by Hoyt Man View Post
I slice it and vacuum seal it then boil the entire sealed bag of sliced brisket.


I don't get as hot as boiling, but this is how I do it. Foil pan with water in the oven.


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Old 12-12-2017, 11:20 AM   #21
GarrettH
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I have put it whole in a roasting pan with a little beef broth and cover with foil and warm up on low for a bit and it has turned out perfectly. I cooler'ed it the night before so it wasn't cold, it was room temp going in
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Old 12-12-2017, 11:27 AM   #22
Tx_Wader
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I use those oven bags and a cup of beef broth. Put the oven on 150 and heat till you're ready to slice it.
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Old 12-12-2017, 11:34 AM   #23
buckfan50
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If you pull it off late Saturday evening, double wrap it in foil and place it in a good small cooler. It will still be hot the next day in the afternoon, just keep the cooler closed.
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Old 12-12-2017, 03:15 PM   #24
ram04
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Quote:
Originally Posted by dpg481 View Post
What time do you plan on pulling it, and what time the next day do you plan on serving it?
I plan on smoking it all day Saturday till early afternoon, then let it rest and cool down while we attend another party, and put it in the fridge when we get home.
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Old 12-12-2017, 03:17 PM   #25
ram04
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I'll probably slide it in the oven an hour or two before the other party on Sunday and let it slowly come back up to serving temp and slice it then. Well that's what I was planning on doing but if that sounds like a bad idea someone let me know!!
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Old 12-12-2017, 03:19 PM   #26
ram04
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Reading these post I may not put it in the fridge I may wrap it and put in the cooler like said before. Then use the oven to warm it back up.
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Old 12-12-2017, 03:19 PM   #27
bullhead44
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My dad and his buddies used to cater a lot of weddings when I was growing up. They would smoke the briskets several days before hand. They then put them in a walk in cooler and would slice them cold. They put them in a roaster oven early the afternoon of the wedding and slowly warmed them up. They always turned out good.
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Old 12-12-2017, 03:37 PM   #28
ram04
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Intresting bullhead thanks!!!
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Old 12-12-2017, 03:55 PM   #29
Graysonhogs
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Quote:
Originally Posted by bullhead44 View Post
My dad and his buddies used to cater a lot of weddings when I was growing up. They would smoke the briskets several days before hand. They then put them in a walk in cooler and would slice them cold. They put them in a roaster oven early the afternoon of the wedding and slowly warmed them up. They always turned out good.
Yep, super easy to slice cold.
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Old 12-12-2017, 05:42 PM   #30
Burntorange Bowhunter
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Well, you gotta plan better.
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Old 12-12-2017, 06:34 PM   #31
ram04
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Well, you gotta plan better.
If you work shift work in a plant that has substantial overtime, you don't make plans u just adjust. Thanks for the helpful response though!!!
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Old 12-12-2017, 07:14 PM   #32
Graysonhogs
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If you work shift work in a plant that has substantial overtime, you don't make plans u just adjust. Thanks for the helpful response though!!!


It’s just BoB. He’s just foolin’ about.


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