Advise on warming up refriged brisket

[dospelotas]

I Cooked a 12.5lb. Brisket on Wednesday night and plan on serving it Saturday.. Any suggestion on how to rewarm on my MAK without drying it out? I saved the dripping after FTCing. Thanks for your help.

BBQ,DDS
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[ACW3]

I'd slice the brisket (if you haven't already done that), put them in an aluminum pan with the juices and cover in foil and put back on the MAK at 225 to 250. Use your probe to check the temp.

Art

 

[FLBentRider]

^^^^^^^^^^^^^^^^^
what he said.

I've also left them whole and re-heated then boated or wrapped in foil.

 

[Big Poppa]

the real key is to get some moisture back into it....any form of steaming helps

 

[dospelotas]

Thanks to all of you... One last question: if I use the probe at what temp should I pull when rewarming? Also haven't sliced the brisket or trimmed any fat either. Should I now wait until after rewarmed or take advantage of it being cold to slice easier?

 

[ACW3]

I would basically be looking for serving temperature. You don't want to recook the meat, just warm it up. Slice now or later. Like BP said, the key is to get the juice back into the meat.

Art

 

[KyNola]

Vac seal and into a pan of hot water(not boiling) for around 20 minutes. Comes out moist everytime. Sort of a modified version of the sous vide method of cooking, only you're not really cooking. Just reheating.