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Nuking Brisket Question

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  • holehogg
    Club Member
    • Nov 2017
    • 2531
    • Port Elizabeth, South Africa

    Nuking Brisket Question

    Nuked some brisket flat that I sliced fairly thin in the microwave for about 10 seconds and it was very tender and juicy. It didn’t have the same smoky flavour compared with the just cooked serving but it had been in the fridge for a couple days. It’s the first time I’ve reheated brisket this way is this the norm?
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1978
    • Beautiful Downtown Berwyn
    • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
      Thermometers: Thermapen / iGrill 2 / Fireboard
      For Smoke: Chunks / Pellet Tube / Mo Pouch
      Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
      Disqus: Le Chef - (something something something) - it changes

    #2
    It's not unusual.

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I do everything in stages in the Science Oven. If I think something needs a minute, I go 30 seconds, check, 20 seconds, check, and maybe 10 or more seconds more. Staging is important.

    • JGo37
      JGo37 commented
      Editing a comment
      Potkettleblack I have the biggest baddest latest Science Oven you can get, and as far as I can tell it will only do things in 30 second increments. They don't tell you that on the box...

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      That’s odd. No time cook function?
  • DeusDingo
    Founding Member
    • Jul 2014
    • 1149
    • Madison, WI
    • Weber Q320 grill
      Camp Chef Smoke Vault 24 Propane Smoker
      Maverick and thermo Pen thermometers

    #3
    going light on the microwave definitely results in a better experience than trying to get it super hot. the microwave does horrible things to meat in a short amount of time. i like to try to catch it right when it's just getting hot enough for me to enjoy eating it.

    Comment

    • N227GB
      Club Member
      • Feb 2018
      • 350
      • Fort Myers, FL
      • ...

      #4
      If I have food from a cook that is going to be stored more than a day it goes into a FoodSaver vacuum sealed bag. More than a few days and into the freezer. To reheat either way the bags are gently simmered in hot water.

      I think this is the best way to keep leftovers from tasting like leftovers.

      Comment

      • Bumby
        Club Member
        • Oct 2017
        • 290
        • NYC

        #5
        I've had better experience with reheating meat in an air fryer than in the microwave.

        Comment

        • HawkerXP
          Club Member
          • Jul 2016
          • 6108
          • Virginia
          • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
            Thermopops
            Dot and Chef Alarm with probes
            Slo n Sear
            Cold beer

          #6
          I may add a splash of beef broth and cover with a moist paper towel.

          Comment

          • Troutman
            Club Member
            • Aug 2017
            • 7605
            • aka Troutman Taco - Hanging Free in Tejas

            • OUTDOOR COOKERS

              BBQ ACCESSORIES

              WOOD & PELLET PREFERENCES

              SOUS VIDE

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            #7
            In Kenji's book The Food Lab he has a whole section on cooking food in the microwave. I've done tons of veggies that way and they come out surprisingly good. I do brisket, pastrami, really all kinds of left over meats that way as well. Like PKB says, just don't overdue it, a little goes a long way.

            Comment


            • Mosca
              Mosca commented
              Editing a comment
              This. I've reheated almost everything in the microwave. There's nothing bad, nor good about the machine itself, it's how it's used that makes it work or not work. Put stuff in and leave it? Bad. Watch what you're doing? Good.
          • ribeyeguy
            Charter Member
            • Jun 2015
            • 1302
            • S. E. Wisconsin
            • Weber Platinum Performer, 18"WSM, Smokenator, Slow 'n Sear.

            #8
            I'd eat it cold.

            Comment


            • holehogg
              holehogg commented
              Editing a comment
              I do and love it cold.
          • Thom Emery
            Former Member
            • Sep 2014
            • 447
            • Indio Ca

            #9
            bag the brisket with the pan juices and reheat in a SV
            yummster
            But if its just me and my bride I nuke

            Comment


            • holehogg
              holehogg commented
              Editing a comment
              SV on my list of want to have's.
          • JGo37
            Club Member
            • Apr 2018
            • 1579
            • the LOU
            • Cookers:

              22" Blackstone Griddle, with stand & hood
              CharGriller Portable Firebox - so modified you'll BLOL
              Kitchenaid #810 Charcoal Grill - highly modified
              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
              Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
              Fyre Dragon Kettle Ribbin' Ring
              Fyre Dragon Kettle 2-Zone Smokin' Sheet
              OneGrill Rotisserie for the Kitchenaid
              Smokenator
              Smoking Tubes: 2x12" & 1x6"
              SnS
              Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

              My Helpers:

              Anova 900W Sous Vide Cooker w/Radios
              Instant Pot 6Q Duo
              Nesco Tabletop Roaster
              & the PIT!

            #10
            I do the same, paper-towel covered. I bring Texas Juice that's bottled in the fridge back to a simmer and trust that to warm things up to eat leftovers. Love it for breakfast with scrambled eggs and salsa roja.

            I'll also chop it up and make brisket refried rice in the wok at a hugely high temp, for 30 seconds. I add what I have, like a smoked corn cob's kernels or shrimp. You can put that straight into 'street size' soft tortillas heated from a hot griddle for the same 30 seconds.

            Isn't it hard to screw up smoked brisket leftovers?

            Comment


            • holehogg
              holehogg commented
              Editing a comment
              I've made brisket and PP leftover cottage pie with great results.

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