Reheating Brisket

[jlazar]

I have a brisket that was cooked 4 days ago that has been vac sealed and refrigerated. What is your recommendation for reheating? I was thinking of putting in a foil pan on a warming rack with a little broth or water underneath. Then cover with foil and into the oven at 170 for 2-3 hours. It is a full packer and has not been cut. It was refrigerated after the cambro.

[Mosca]

During the pandemic I ordered a fully cooked brisket from Franklin BBQ, through Goldbelly. Here are the instructions that came with it:


Oven Reheating Method:

• Step 1: Remove brisket from the sealed plastic and place on a sheet tray or large baking dish.
• Step 2: Do not slice the brisket until reheating is complete.
• Step 3: Place a few pads of butter on top of the brisket. *Optional*
• Step 4: Place the brisket on the middle rack of the oven.
• Step 5: Reheat for about 75 minutes at 225°F or until desired internal temp is reached.

Stove Top Reheating Method:

• Step 1: Bring a large stock pot (around 20 quarts) to a simmer.
• Step 2: Place the sealed brisket in simmering water and lower the water temperature to around 165°F.
• Step 3: Reheat for about 75 minutes or until desired internal temp is reached.

Immersion Circulator Reheating Method:

• Step 1: Set immersion circulator to 185°F.
• Step 2: Place the sealed brisket in the water bath and reduce temperature to 165°F.
• Step 3: Reheat for about 75 minutes or until desired internal temp is reached.

*Per USDA: Foods should be reheated thoroughly to an internal temperature of 165°F

I used the oven reheating method, and the brisket was excellent.

[jlazar]

Great info. Thank you.

[HawkerXP]

I have done it the way you suggested jlazar In a foil pan on a rack. Caught drippings if any and or just beef broth, cover with foil put in the oven. You didn't say what size it was but at170* it will take a while to heat up a large one. Stick a thermometer in it and crank up the heat as needed.

[jlazar]

It was 18lb before trimming. I am guessing it was about 13-14 lb before cooking. I will probably go in the 225F range.

[Santamarina]

My favorite way for reheating barbecue is sous vide - so I’d recommend either the stove top or immersion method from Mosca’s post above.

It keeps all the juices in the bag, and if you want to firm up the bark after you can give it a couple mins under the broiler.

[jlazar]

Yeh, I am visiting in Fla and my sous vide is back home.

[Santamarina]

That’s where the stove top method comes in. I’ve done this for years - and it’s been my camping method for years - I call it faux sous vide. Heat water in a big pot and toss in the vac sealed brisket. Use a thermometer to keep the water near temp. It’s not a set and forget method like using an immersion recirc, but the end result is the same.

[captainlee]

When we vacuum seal we put a little broth in with it then freeze. We just reheat the bag in boiling water, works great and ez.

[mrteddyprincess]

I like to cook a brisket, rest it, cool it, refrigerate overnight and then slice it the next day while it's cold. Then I vacuum seal while it's cold and the juices are solid. Then I keep it in the freezer and throw it in a SV water bath for 45 minutes or so. When I break the seal it smells like the day I smoked it. And it's still delicious. I just ate some on Friday like that.

Brian

[Oak Smoke]

+1 I hate slicing a hot brisket. As I watch the steam rise I see the moisture I worked so hard to maintain slipping away just when I want it the most. The more I use it the more I’m getting comfortable with steaming brisket to reheat the slices, same with ribs.