reheating brisket question

[BigL]

Smoking a brisket today but plan to serve most of it tomorrow. Of all the briskets I've smoked, I've never prepared one the day before. I usually do it overnight. So for those of you who have done this what's the best way to reheat it?

[Wood Man]

I reheat mine in the oven in a roasting pan at about 180 for several hours. Tastes just like you just pulled it off the pit. I save juices from the original cooking and add the juices in the pan.

[wsteffen]

Slice it and put it in a food saver bag and seal it. Boil it until the bag puffs up, about 30-40 minutes. Like it just came off the pit. It can be frozen that way also, it just takes longer to heat. Throw it in a pot of water right out of the freezer.

[JakeGraves]

Good idea on the boiling vac bag.

[BigL]

thanks for the suggestions. I've smoked it to where the meat is done, now just going to continue smoking it to desired tenderness. Looks like I'll be pulling this one right about dinner time. I may not have enough to worry about reheating tomorrow...

[BuckRage]

I save the au jus then just heat up the juice and add the slices in just enough to bring up to temp. If you leave whole It should be fine when you cut the next day but I'd still save the au jus just in case.

[sports]

I normally cook mine the day before. I pull it off the pit in the evening wrap it in foil and toss it in a cooler. I fill the space in the cooler with old newspapers or towels. Pull it out the next day around noon and the brisket is usually around 130 degrees or so. Slice it up and serve for lunch

[cosmiccowboy]

I normally cook mine the day before. I pull it off the pit in the evening wrap it in foil and toss it in a cooler. I fill the space in the cooler with old newspapers or towels. Pull it out the next day around noon and the brisket is usually around 130 degrees or so. Slice it up and serve for lunch

X2

FDA would probably disagree with this method but I haven't killed anyone yet.

[stevieray54]

Save as much of the juice from cooking slice it the next day pour a can of Beef broth over it with the left over juice and keep it moist, when you take it off the pit you can put it in a cooler and it will stay warm for 8 -10 hours if you keep it sealed.

[8pointer]

Put in a foil pan with beef broth on bottom. Place brisket in pan with temp probe. Put foil over the top of pan and heat in the oven until temp probe reaches 145 degrees.