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Reheated Brisket

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  • btuckertx
    Charter Member
    • Apr 2015
    • 80
    • SW Oklahoma
    • Weber 22.5" Grill
      Weber Silver Genesis Gas Grill
      Tejas Offset Firebox smoker

    Reheated Brisket

    So I bought a 16# Choice brisket the other day. Thought I'd get up early on Friday and smoke it on my WSM, but reality crept in and I decided I didn't want to get up at dark-thirty for a long cook. Looked at the recipes for left over brisket, and thought this might work - https://amazingribs.com/more-techniq...ow-wozniak-way. It did.

    Cooked it on Friday the 14th at 250 - yellow mustard slather, kosher salt and coarse pepper - at about 250 for 8 hours, 155 degrees. As I was out of KBB, decided to wrap it in foil and pop it in a 250 oven for a while. Once it got to 175 internal, I put it in a cooler with a bag of ice and several ice packs. A few hours later it went in the fridge.

    This morning we put it in a 250 oven and 8 hours later had it up to 200 (using a Maverick 832 probe). Started the gas grill (Grill Grates are wonderful), got it to about 300 and cooked 30 minutes.

    Bark was crisp, burnt ends were delicious, the point (see photos) was tender.

    I probably should be ashamed to say the 'leftover' brisket was among the best I've made. Thanks @meathead!
    Click image for larger version

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  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3229
    • 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
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #2
    Great fiddling!

    Comment


    • JGo37
      JGo37 commented
      Editing a comment
      Are you counting now many different ways we can do this?

    • EdF
      EdF commented
      Editing a comment
      Nah, I figure it's all improv!
  • RonB
    Club Member
    • Apr 2016
    • 13103
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #3
    Congrats.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9861
      • East Texas
      • Pit Barrel Cooker "Texas Brisket Edition"
        Weber One Touch Premium Copper 22" Kettle (gift)
        Slow 'n Sear for 22" Kettle
        Weber One Touch Premium Black 26" Kettle (gift)
        Slow 'n Sear XL for 26" Kettle (gift)
        Weber Smokey Joe Gold
        Weber Rapid Fire Chimney
        Vortex
        Maverick ET-732 White
        Maverick ET-732 Copper
        2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
        Thermoworks Thermapen w/ Back light (gift)
        Thermoworks Timestick
        Cambro Model 300MPC110 w/ Winco SS Pans
        B & B and Kingsford Charcoal
        B & B Pellets

      #4
      Soooo much rather cook brisket a day or two or three ahead of time then reheat the day of serving.

      Comment

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      Meat-Up in Memphis 2021

      SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
      Click here for details. (https://amazingribs.com/memphis)
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      Meat-Up in Memphis

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