I have a family gathering coming up and I have volunteered to cook brisket, pork butt, ribs, and chicken. The group wants to begin the festivities around 2:00 PM. I don't feel like getting up at the crack of dawn to get the brisket and pork butt done and rested so I'm considering cooking them the day before and reheating prior to the festivities. Can anyone offer tips on how to store the meat overnight and reheat the next day. I appreciate any input. Thanks.
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Reheating whole smoked brisket?
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Last: 9 yr ago by BSD
I've had good success w/ this:
After you cook, let it rest tented or open air down to just warm or room temp. Make sure to do this in a pan to catch all juices. Double or triple wrap in foil and into fridge. Use an oven or smoker at 275 until meat hits 160. I also save some juices to pour over slices if I can. Warm up will take a couple of hours.
After you cook, let it rest tented or open air down to just warm or room temp. Make sure to do this in a pan to catch all juices. Double or triple wrap in foil and into fridge. Use an oven or smoker at 275 until meat hits 160. I also save some juices to pour over slices if I can. Warm up will take a couple of hours.
This works so well for me that it's now my go-to for big events.
Do the smoke at least a day before and SAVE THE DRIPPINGS. Remove from the fridge and slice cold. Put it all in a Pyrex casserole dish and baste the slices with the drippings. Put in the oven at 350 until it's warm. This may not produce competition BBQ, but in my opinion it's better than eating one right off the pit.
Do the smoke at least a day before and SAVE THE DRIPPINGS. Remove from the fridge and slice cold. Put it all in a Pyrex casserole dish and baste the slices with the drippings. Put in the oven at 350 until it's warm. This may not produce competition BBQ, but in my opinion it's better than eating one right off the pit.
Cook it like normal and let it rest in a cooler until it is "warm". Double bag it whole, unsliced, in a big ziplock (they sell Jumbo storage ziplocks that will hold a brisket) or vacuum seal it if you have a Foodsaver and put it in the fridge.
2-3 hours before serving, dump a pot or two of boiling water in the cooler and put the bagged brisket in it. I'll put a pot or something in there as well to make sure that the zipper part isn't submerged.
Seems crazy, but it will be as good and moist as straight off the pit. You can't overcook it this way when reheating, and since it is sealed you don't lose any moisture during reheating.
2-3 hours before serving, dump a pot or two of boiling water in the cooler and put the bagged brisket in it. I'll put a pot or something in there as well to make sure that the zipper part isn't submerged.
Seems crazy, but it will be as good and moist as straight off the pit. You can't overcook it this way when reheating, and since it is sealed you don't lose any moisture during reheating.
So, this is heresy, but one of the best briskets I've ever had, was reheated in a crock pot, mostly, in Rudy's BBQ sauce.
I'm sure I, rightfully, deserve condemnation for saying this, but it was quite good.
I'm sure I, rightfully, deserve condemnation for saying this, but it was quite good.
Bradley.Kohr.II said:
So, this is heresy, but one of the best briskets I've ever had, was reheated in a crock pot, mostly, in Rudy's BBQ sauce.
I'm sure I, rightfully, deserve condemnation for saying this, but it was quite good.
If it's good, it's good. Period.
I actually do this quite a bit. I do use butcher paper to wrap during the smoke and will leave it on in the case below.
After the initial smoke, internal to 203F, remove and put brisket, still wrapped, into a jumbo plastic ziplock. Leave the ziplock open and surround the brisket in ice in a cooler. Once internal temp gets below about 120F, zip the bag and cover in ice or put in the fridge.
(At this point, I have also put in the freezer and pulled it out/reheated as much as 4 weeks later).
The morning of your event, take out of fridge (or the night before if frozen) and place thawed/room temp brisket in butcher paper with about 1/4 cup drippings (saved from the smoke, or water if you don't have them). I'll also say that after you pull out of fridge or have thawed to room temp, it reheats quicker and with minimal, but some, loss of liquid. Frankly, it won't lose as much as you think if you follow the below. I usually will cut mine into 1 lb chunks - flat and point separate.
Put on pit and heat, off the direct fire, until internal reaches 140F.
Serve and most will never know you weren't up all night watching the smoker!
After the initial smoke, internal to 203F, remove and put brisket, still wrapped, into a jumbo plastic ziplock. Leave the ziplock open and surround the brisket in ice in a cooler. Once internal temp gets below about 120F, zip the bag and cover in ice or put in the fridge.
(At this point, I have also put in the freezer and pulled it out/reheated as much as 4 weeks later).
The morning of your event, take out of fridge (or the night before if frozen) and place thawed/room temp brisket in butcher paper with about 1/4 cup drippings (saved from the smoke, or water if you don't have them). I'll also say that after you pull out of fridge or have thawed to room temp, it reheats quicker and with minimal, but some, loss of liquid. Frankly, it won't lose as much as you think if you follow the below. I usually will cut mine into 1 lb chunks - flat and point separate.
Put on pit and heat, off the direct fire, until internal reaches 140F.
Serve and most will never know you weren't up all night watching the smoker!
Daniel Vaughan did an article where he got packaged and sealed Franklin brisket and put in a cooler and poured boiling water in. Then he drove 3 hours back to Dallas and opened it up and it was perfect.
I've smoked a brisket till about 3am, pulled it off, wrapped in heavy foil and put in over or cooler and left overnight. Next day put back on barely 125 smoker till chow time and it was great. Never went back into the fridge.
To any of our meat pros out there, is there any risk to that?
To any of our meat pros out there, is there any risk to that?
I have, on multiple occasions, smoked the brisket for 6 hours, pulled it off the pit and wrapped tightly in heavy duty foil and gone in to the freezer for multiple days. On the day it is needed, pulled it out of the freezer and in to the oven for 4-6 hours at 275. Comes out tender and moist.
No cooling down, no thawing out.
May not be acceptable technique for purists out there but it works.
No cooling down, no thawing out.
May not be acceptable technique for purists out there but it works.
This is the basic concept behind sous vide, which is how I reheat a brisket. I found it to be the best way. I'll be doing two Franklin briskets this weekend that way,80sGeorge said:
Daniel Vaughan did an article where he got packaged and sealed Franklin brisket and put in a cooler and poured boiling water in. Then he drove 3 hours back to Dallas and opened it up and it was perfect.
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