Do to logistical issues, I am having to cook my brisket a day ahead of serving day. It is wrapped and slowly working its way to 205 degrees as I type. After I pull it off the smoker and let it rest it will be put in the fridge, still wrapped, and then taken to another location for eating the next day. Question: I can reheat in a ceramic smoker or oven. What temperature should I reheat it to since it's already been cooked to the proper temperature? Also, I plan on leaving it wrapped up until it is re-heated. Would this be a good choice. Thank-you for any suggestions.
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reheating a whole wrapped brisket
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Charter Member
- Jul 2014
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- Dallas, Texas
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Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE
I reheated my last one to 155, wrapped tightly in double foil while I smoked some ribs at 215 degrees. Oven will work unless your smoker was already fired up.
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John "J R"
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