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Re-heating brisket #7603204 09/10/19 06:10 PM
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So I have a brisket flat that’s been smoked and frozen. Thawed it out and cut a few slices, then reheated. It’s not as tender as the point was. Can I wrap up what’s left in foil and reheat at 300° for a couple hours, hoping it may get more tender?


Originally Posted by takewhatyoucan64
The vaginahurt is real over there.
Re: Re-heating brisket [Re: 68rustbucket] #7603220 09/10/19 06:21 PM
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Originally Posted by 68rustbucket
So I have a brisket flat that’s been smoked and frozen. Thawed it out and cut a few slices, then reheated. It’s not as tender as the point was. Can I wrap up what’s left in foil and reheat at 300° for a couple hours, hoping it may get more tender?


I use butcher paper in stead of foil when reheating as it takes the meat longer to reach a hot internal temperature.

Re: Re-heating brisket [Re: 68rustbucket] #7603228 09/10/19 06:26 PM
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I slice, vacuum pack, and use the sous vide to reheat to 203 degrees. Wrap and put the oven on warm so it slowly warms up to avoid drying it out.

Re: Re-heating brisket [Re: 68rustbucket] #7603268 09/10/19 07:01 PM
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The flat will never be as tender as the point. The point is where the "moist" meat comes from and fat is what makes it moist and tender. Flat is the lean side.

Chop it up and add it to beans or tacos or a baked potato or make a chopped beef sandwich with it.


Originally Posted by Scott W
Re: Re-heating brisket [Re: 68rustbucket] #7603272 09/10/19 07:05 PM
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If im going to freeze a brisket I vacuum pack it. To re heat I let thaw then boil/simmer in a pot of hot water to heat it up. Ive done this with several partials from leftovers and it usually comes out better, more tender and moist than the first go around. Its like the heating in the vacuum bag renders a little more of the fat and just bathes the brisket in it rather than it running off.


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Re: Re-heating brisket [Re: 68rustbucket] #7603325 09/10/19 07:47 PM
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It was in vacuum seal, I will remember that for next time. Will just chop it up.


Originally Posted by takewhatyoucan64
The vaginahurt is real over there.
Re: Re-heating brisket [Re: 68rustbucket] #7603359 09/10/19 08:15 PM
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Originally Posted by 68rustbucket
It was in vacuum seal, I will remember that for next time. Will just chop it up.


You can do so many good things with that like Stuffed Jalapenos, chopped beef sammich's, Brisket tacos , Quesadillas and so on food


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Re: Re-heating brisket [Re: 68rustbucket] #7603364 09/10/19 08:19 PM
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I like to add to a pot of chilli or beans too.


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Re: Re-heating brisket [Re: 68rustbucket] #7603365 09/10/19 08:19 PM
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Chopped brisket mixed with pico make some real good quesadillas.

Re: Re-heating brisket [Re: 68rustbucket] #7603405 09/10/19 09:17 PM
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Wife’s gonna bring home some fresh tortillas from HEB, chopped brisket and potato tacos tonight.


Originally Posted by takewhatyoucan64
The vaginahurt is real over there.
Re: Re-heating brisket [Re: 68rustbucket] #7604127 09/11/19 03:08 PM
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for future reference ... I smoked 3 ~12 lb trimmed briskets earlier this summer, after resting, I wrapped in heavy duty aluminum foil then vacuum sealed them, into the freezer ... for our summer mission trip to WA/OR. Loaded the frozen briskets into a cooler to send with one of the guys that was driving out (3 day drive). They were still partially frozen upon arrival, and I put them in a refrigerator for the next 4 days until I was ready to re-heat for our group's dinner. They were thawed. Cut open vacuum bags and placed aluminum foil wrapped briskets on large cookie sheets and into a 200 degree oven for about 3-4 hours. Every corner, nook and cranny of the church smelled like live oak smoke and was driving all the PNWeners crazy but the dinner was for the ~30 people from TX that made the trip with us. About 30-40 minutes prior to dinner time, I pulled them out of the oven to slice and it was difficult as it was fall apart tender and still very moist. Several of the people from TX were amazed and stated it was the best brisket they had ever eaten, including their own (one is a true BBQ snob too).

What I did learn for the next time I attempt this is to slice the brisket while it is still cool, re-wrap in aluminum foil before putting into an oven to reheat ... the hot brisket was almost falling apart tender while trying to slice.

Last edited by PMK; 09/11/19 03:12 PM.

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Re: Re-heating brisket [Re: redchevy] #7608828 09/17/19 03:17 PM
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Originally Posted by redchevy
If im going to freeze a brisket I vacuum pack it. To re heat I let thaw then boil/simmer in a pot of hot water to heat it up. Ive done this with several partials from leftovers and it usually comes out better, more tender and moist than the first go around.

This - I do this for everything I cook where we will have significant leftovers. I separate into two person servings.


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Re: Re-heating brisket [Re: 68rustbucket] #7609197 09/17/19 10:00 PM
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I try to only slice what we are going to eat. I prefer to re-heat a partial brisket instead of slices.

Re: Re-heating brisket [Re: 68rustbucket] #7609741 09/18/19 03:50 PM
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We slice it and put into a pan and put some beef broth with it and cover with foil then reheat in the oven.


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Re: Re-heating brisket [Re: 68rustbucket] #7609743 09/18/19 03:59 PM
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I saw a recipe which used it to top nachos in the morning paper. Looked great.


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Re: Re-heating brisket [Re: bill oxner] #7609870 09/18/19 06:33 PM
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Originally Posted by bill oxner
I saw a recipe which used it to top nachos in the morning paper. Looked great.

Sounds great, ive don't that will pulled pork and it was good food


It's hell eatin em live
Re: Re-heating brisket [Re: redchevy] #7610013 09/18/19 09:17 PM
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Originally Posted by redchevy
Originally Posted by bill oxner
I saw a recipe which used it to top nachos in the morning paper. Looked great.

Sounds great, ive don't that will pulled pork and it was good food



It was on a new restaurant review. The black and white photo sucked.

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