Reheating brisket

[SierraBBQGuy]

I’m feeding a crowd with a whole packer at the lake house this weekend. I’m thinking to Sous Vide then reheat on a Webber Kettle, or smoke first then reheat in the Sous vide for serving. The former will have less smoke, but better bark? Whats the consensus?

[Jerod Broussard]

I just smoke them like a regular brisket. Wrap in foil, cool down, reheat before serving in the foil. I've done well over 100 that way.

[SierraBBQGuy]

Reheat in oven?

[Jerod Broussard]

Yeah, or oven and smoker(s), when ya got 14 to reheat the oven denies most of 'em.

[mrichie1229]

+1 for Jerod on this. This is my method when cooking ahead of time.

[jfmorris]

Jerod Broussard how hot do you take the meat on the reheat? 140 or so? Just wondering if the congealed fat in the refrigerated point re-renders on a reheated brisket if you don’t take it up to higher temps…

[Jerod Broussard]

165 internal on the reheat. I've done that and then have them hold for hours after.

[ecowper]

I like getting up to 165 on the reheat so that I’m sure I’ve pasteurized and killed the bugs that I may have introduced as the meat got cooled down. I prefer, if possible, to just hold above 140.

[ecowper]

SierraBBQGuy how long between cooking and serving? You may be able to just hold, rather than chill and reheat. I have held a whole packer, after cooking to probe tender, in the oven at 170F for about 8 hours. Probably could have gone longer. Had it wrapped in pink butcher paper. Everyone said it was awesome.

[mrichie1229]

+1. I bet it was!

[Jerod Broussard]

Like ecowper said, they hold fine for HOURS. I did that with pork shoulders a few weeks ago.

Also, DO NOT hold in a Cambro or a warm oven after the initial cook if you are going to chill down and reheat. Let it cool slowly at room temperature to about 135-F, then go to the freezer until it gets to 40-F, then go to the fridge.

[ecowper]

The real question is how long do you have to hold. I’m comfortable, whether it is brisket or pork shoulders, going 7-8 hours. Beyond that, your method works very well Jerod and I’ve done that, too.

[Jerod Broussard]

ecowper Yeah, if I'm pushing 10 or more hours I'd rather just reheat. Last time I reheated I was looking at an 18hr hold for the LAST briskets coming off the smoker.

[Skinsfan1311]

Smoke, rest, slice, seal, reheat in sous vide at 165

[SierraBBQGuy]

I’m not serving for a few days after cooking.

[Oak Smoke]

My only advice is, how ever you reheat consider not slicing until you serve the brisket. Once sliced a warm brisket can dry out rapidly making all the work and skill you put into it less noticeable.

[SierraBBQGuy]

I just smoke them like a regular brisket. Wrap in foil, cool down, reheat before serving in the foil. I've done well over 100 that way.

Jerod Broussard I’m going to take your advice, skip all the SV stuff. What temp oven to reheat? I see you take it back up to 165°. Just put the foil wrapped roast on a pan, no added liquid, or?

thanks much.

[Jerod Broussard]

You can add a little water to the foil. Just enough to coat the bottom so the fat doesn't
stick too much to the foil. I typically do 300-F. I think it takes 2.5-3 hours at least. I rarely keep track of the exact time I got so much going on. When you start to smell it, it ain't far from ready.