So today's brisket cook went way longer than any I've done before so by the time it rests properly and is actually ready for slicing, other options for dinner were found and we're ready for bed. Once it cools down to the 150°F range I planned on placing it in the fridge for tomorrow's dinner instead. Should I leave it wrapped as it is in butcher paper or change that out for plastic wrap, foil, etc?
What would be the best way to re-heat prior to slicing? I was thinking of bringing it up slowly in the oven but are there any recommendations for what temp and how long to account for?
Don't got to the fridge at 150. Wrap in foil, go to a freezer at 140 until cold to the touch, then go to fridge. Rest on counter out the smoker.
Reheat in 225-300 oven. Add a little water to the foil. Take to 165. Takes about 2-3 hours on the reheat, they hold for an hour or so after the reheat.
So I should remove it from the cooler and let it come to 140° on the counter then do the freezer/fridge combo? It's been in the cooler slowly coming down for about an hour and a half...at 160° as I type this.
Followed Jerod's advice and the brisket re-heated just fine. I was wondering if it might be dry, but surprisingly it wasn't! The flavor was great, too.
So while I had to wait a little longer to enjoy it, I'm glad it wasn't ruined. Lesson learned to start earlier next time!
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