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Brisket reheat technique

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  • snowswamp
    Club Member
    • Dec 2017
    • 232
    • Lakewood, CO
    • Weber Genesis Silver B (converted to nat. gas)
      Camp Chef Smoke Vault 24 (converted to nat. gas)
      Thermoworks Smoke
      Thermoworks Classic Thermapen
      Thermoworks IR-IND Infrared Thermometer
      Maverivk XR-50 Thermometer

    Brisket reheat technique

    I smoked a whole packer by separating the point from the flat. I froze the point whole in a vac bag. I’m looking to reheat it and most of the posts say to do it with a SV. I don’t have one. How do you recommend reheating this hunk of meat to its prior glory? Oven at 325F wrapped in foil with some beef broth? Stove top in in bag with boiling water? Others ideas for the non-SV cook?
  • DeusDingo
    Founding Member
    • Jul 2014
    • 1152
    • Madison, WI
    • Weber Q320 grill
      Camp Chef Smoke Vault 24 Propane Smoker
      Maverick and thermo Pen thermometers

    #2
    i do stove top in a bag with simmering water. i also find that steaming it works great too

    Comment


    • JGo37
      JGo37 commented
      Editing a comment
      Steaming, really? That surprises me. Steaming an open cut - do you put a lid on the steamer - you must, right? Still.. just water? I never really thought to use a steamer this way - of course I still reheat pizza in a microwave, not in a pan in the oven.

    • DeusDingo
      DeusDingo commented
      Editing a comment
      yeah i have a steamer thing i put in a pot that elevates things off out of the water and it does a nice job reheating the meat. the meat isn't sitting in water so it doesn't suck out the flavor, the fat renders but doesn't all go away, it's steam (yup, lid on) so it's a pretty all encompassing heat
  • Frozen Smoke
    Club Member
    • Nov 2017
    • 1528
    • Northern Mn

    #3
    Take it out of the bag put it in a pan with a little broth cover and reheat at 170 or 200 however low your oven will go. I've reheated them on the smoker this way too with low heat.

    Comment

    • Mosca
      Charter Member
      • Oct 2014
      • 3780
      • PA
      • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

      #4
      Refrigerator until it is thawed, probably about 24 hours. Then slice and microwave. About 45 seconds does four nice slices.

      Comment

      • EdF
        EdF
        Club Member
        • Jul 2016
        • 3228
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
          Thermapen
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          BBQ Dragon & Chimney of Insanity
          Various other stuff

        #5
        There are many roads to Enlightenment!

        Comment

        • JeepenFool
          Club Member
          • Aug 2018
          • 5
          • Beaverton, Oregon

          #6
          I had a similar situation yesterday... I finished off a Flat and a point around midnight, I let it rest till about 2am before sticking it in the fridge. I used a foil crutch, so I left the foil on and wrapped them in plastic wrap to let it rest. I left it in the foil and plastic and took it to the picnic wrapped that way. I opened them up and put the meat on the grill to reform a crust... it apparently worked I won first prize at our company picnic with my Brisket sliders. :-)

          Comment


          • EdF
            EdF commented
            Editing a comment
            Welcome!
        • RonB
          Club Member
          • Apr 2016
          • 13515
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #7
          I think using a pot of nicely simmering water works well. Just make sure the water is above 140*. I shoot for around 170*.

          Comment

          • ColonialDawg
            Club Member
            • Oct 2017
            • 490
            • Coastal VA

            #8
            Since I vacuum seal my leftover BBQ, I reheat almost all of my bbq on the stovetop in simmering water (if doing bulk meat). I find doing that keeps the meat moist, smokey, and flavorful.

            Comment

            • JGo37
              Club Member
              • Apr 2018
              • 1576
              • the LOU
              • Cookers:

                22" Blackstone Griddle, with stand & hood
                CharGriller Portable Firebox - so modified you'll BLOL
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                Weber BI-code Black Performer w/Igniter
                Weber DE-code Red Limited - 'Lucille'

                Accessories:

                Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
                BBQ Dragon kettle shelves - 2
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                Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

                My Helpers:

                Anova 900W Sous Vide Cooker w/Radios
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                & the PIT!

              #9
              I first saw my tabletop roaster at my cousins on Thanksgiving - we needed every available oven.

              I got mine at Menards for $ 40.00 on sale. One of the best things I have, at any price. I reheat everything with this, on a rack, above liquids of choice (which is sometimes PBR). I put racks or roasts in overnight. The temp range of ~ 200F - 450F is pretty accurate. I drop a towel in on warm for faux cambro. I run it in my truck off the invertor. I love this thing - I need two.

              Click image for larger version

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              So - the moral here is to reheat that point with SOME liquids - not a lot - slow, in a sealed pot. I wouldn't put it in the oven unless I put it in a Dutch oven first. That said, a cast-iron pot with a lid slow reheat with a 1/2C of beef stock is a good choice.

              Comment


              • Bogy
                Bogy commented
                Editing a comment
                Keep an eye on Menards. A couple of years ago (if I remember right) my church bought four or five of these for $25 each. Church dinners we have them all going, plus the ones we already had. Doubled the size of our kitchen a few years ago and every outlet (as in each outlet in a duplex) is on it's own circuit on the serving window.
            • snowswamp
              Club Member
              • Dec 2017
              • 232
              • Lakewood, CO
              • Weber Genesis Silver B (converted to nat. gas)
                Camp Chef Smoke Vault 24 (converted to nat. gas)
                Thermoworks Smoke
                Thermoworks Classic Thermapen
                Thermoworks IR-IND Infrared Thermometer
                Maverivk XR-50 Thermometer

              #10
              I put it in hot water and used my Smoke to momitor the water was at 170 F. It was actually a lot easier than I thought it was going to be. I cranked the heat to get the water hot (~190 F) figuring the temp would dive like when one deep fries. I slipped in the vac sealed brisket. I stirred the water a few times to make sure the water was even throughout during the duration. I had to really turn down the heat to low. The water held temp really well as long as there was a little heat to keep it going. I let it go for about an hour and the meat came out right at 170 F, moist, and delicious. Granted, it was the point of the brisket so it was fattier. I think this method worked great. It reheated up evenly, it stayed moist, and the bark didn’t suffer.

              Click image for larger version

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              Comment


              • tRidiot
                tRidiot commented
                Editing a comment
                Excellent! Homemade sous vide, essentially! This is how I did some steaks before I bought my first sous vide, it is what convinced me this was a viable cooking method.

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            2021 Meat-Up In Memphis Canceled

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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