Smoking a brisket in advance?

[Graysonhogs]

Traeger is the answer here.

For reheating? I agree. [emoji6]


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[Fishndude]

“Au jus”?? This ain’t France. This is ****ing Texas…it’s drippings/juices.

[Smart]

“Au jus”?? This ain’t France. This is ****ing Texas…it’s drippings/juices.

Juice comes from a fruit...

[Bayouboy]

Juice comes from a fruit...

My old GF's nickname was Peaches

[Fishndude]

Juice comes from a fruit...

Smart juice ? Eeewwww

Good to know cus the definition of Au jus includes the word “juice”, soooo…

[Mertzon Man]

I always wondered why you couldn't cook, drain, leave wrapped, and reheat whole Brisket in the oven the next morning.

I usually take mine off the pit the night before and put in the oven overnight at 210 to finish to eat for lunch.

I do this as well, works good.

[Mertzon Man]

“Au jus”?? This ain’t France. This is ****ing Texas…it’s drippings/juices.

Lol, lol !!

[Ætheling]

Cook it, rest it, wrap it further in its juices and it will reheat at low temps when you are ready for it. Let it come to room temp first though.


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[Smart]

Smart juice ? Eeewwww

Good to know cus the definition of Au jus includes the word “juice”, soooo…

They're French...as you said...they don't know.

[gonzaleziam]

My old GF's nickname was Peaches

Daaaaang, you made me think of an GF that I named “Peaches”. OMG warm peaches.

[eradicator]

Cook brisket, keep the au jus, put brisket into vac seal, pour in the au jus. Seal and then when ready put into hot water for an hr or two to get hot. Perfect everytime.

Yep, this is how I do it if having to cook in advance

[bowhuntercoach]

Brisket is best after resting an hour right off the smoker. Grab some beverages and light the fire about sundown Christmas eve. Make memories.

Just kidding, Listen to those above.

[SneakyPhil]

I've had really good results by vacuum sealing and the reheating with my Anova. I think I set it for 160 and put the brisket in for a couple of hours. Doesn't dry out. I guess you could do the same with a pot of water on the stove. I typically do this with leftovers. If I was doing a whole brisket this way I would separate the flat and the point.

[Playa]

I've had really good results by vacuum sealing and the reheating with my Anova. I think I set it for 160 and put the brisket in for a couple of hours. Doesn't dry out. I guess you could do the same with a pot of water on the stove. I typically do this with leftovers. If I was doing a whole brisket this way I would separate the flat and the point.

I started to consider this after reading several of the comments. I will likely sous vide it to warm it up, assuming I can vacuum seal it, may depend on how big the brisket is

[Burntorange Bowhunter]

So you're gonna finish it at 6pm and eat it 16 hours later? Just leave it sitting on the counter. It'll be fine.

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