Did a nice brisket but the left over meat from the fridge is dry when sliced. I don't like the taste of microwaved steak so I'm guessing that isn't the best way. I didn't save any juices from the cook. Sous Vide in a bag with some beef broth? Feed to dog and cook a new one?
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How to reheat brisket?
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Club Member
- Nov 2016
- 189
- Cheyenne, WY
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Green Mountain Grills Daniel Boone
Weber Q-100 gas grill
Grill Grates
Original Weber 22" kettle (1978 model!)
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Drip & Griddle
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Thermapen MK4
Microwaving slices of brisket has always worked well for me. I put in some if the juices I reserved, but I imagine beef broth would be a reasonable substitute. I allow only about 30 seconds for a big serving of slices. As long as you don't go too long in the MW you should be ok. Maybe try it with a few slices as an experimenr.
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Club Member
- Nov 2015
- 2677
- The Great State of Jefferson
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24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
Old school big'ol Traeger w/Pro controller (Big Tex)
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
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Thermoworks Smoke and Thermapen.
I usually make enough of a mop sauce to splash on some leftovers. Moisten then MW, or wrap in foil with a splash and reheat in oven or grill.
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Club Member
- Mar 2017
- 2988
- Northern Illinois
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Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
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SV is definitely a winner -- hot water between 150F and 200F on the stovetop works as a substitute.
Broth will work work well for MW if you've got no other choice (like me at work).
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