Yesterday I smoked a brisket and did not time it right. When it was done (10 PM) it was too late to eat. I left it wrapped in butcher paper. I wrapped it in two towels and put the whole thing in a cooler. It is now 7 AM. How should I store and reheat for carving and eating this evening?
-
-
I'd get in an 150 degree oven until time for serving.
Rob -
Hopefully its internal temperature is still above 140F. As Rob stated above turn on your oven to its lowest setting, which might be 170F on many home ovens, and throw it in fully wrapped until time to slice.Comment
-
You are unintentionally on the path to doing this right. The last brisket I cooked I ended up holding it for 15 hrs. and it turned out great. Could have gone even longer if needed.Comment
-
The above is good advice. If you absolutely have to reheat only warm a few slices at a time in the microwave. Don’t slice more than you need or it will promptly dry out. Don’t go for hot when you reheat just nice and warm. If you go too hot, again it will dry out, or taste funny from being microwaved too long. Slice what you need and gently warm. It’s that simple.Comment
-
All of the above methods are very good. I have also sliced the amount we would eat then place the slices in a foil pan with some beef broth and warmed it in the oven at a low temp. Keeps it moist and avoids drying it out.Comment
-
My favorite method to reheat just about any smoked meat is in the sous vide. You can dial in your exact temperature and leave it long enough that it reaches uniform temp throughout. Especially when it's been vac sealed, it comes out really well. Our go-to for sure, even for portions of pulled pork etc.Comment
Comment