brisket help....

[Hunt'n Fool]

I was smoking a brisket on Saturday for Sunday evening plans...Then our plans fell apart (family left early due to unforeseen circumstances). New plans popped up for Monday evening...

So here is where I am at:

Saturday: Smoked brisket for 7 hours with internal temp of 155. Pulled off and vacuum sealed and stuck in refrigerator.

This morning: placed sealed brisket in roaster filled with water in oven at 275.

I have a fire going in the fire box hoping to get the char back as I am sure it is soggy at this point.

Dinner plans at 6:00...

Give me some advise please...What now???


Thanks in advance!!

rg

[chief262]

I would wrap in foil and run it slowly to your desired doneness temperature ever how you want to. (Smoker , oven or roaster) my guess would be about 3 1/2 hours at 275 to 300.

[Hunt'n Fool]

Thanks! Any one else?

[wilded]

Brisket has enough smoke just wrap in paper or foil, I prefer paper and finish at about 275 degrees in the oven. Paper sack or butcher paper, It will be fine.

[Hotrodd]

Wrap It up in foil, put it back in the pit at about 250 or so leave it till you get an internal temp of 200*F

[Smart]

No need for going back to the pit if you are going to wrap. Once you wrap all the pit does is provide heat so you might as well go to the oven and be done with it. Open up the foil the last 20ish minutes so the bark will dry out and firm up a bit. It's not gonna be perfect since you pulled it and are trying to give CPR to a half done brisket but it will suffice. In the future, I probably would have finished it and then vacuum sealed it for reheating later.

Worst case scenario skip slicing and chop it all. It will make some awesome brisket sandwiches, po-boys, tacos, nachos or whatever.

[Hunt'n Fool]

Thank you Smart!

[BrandonA]

No need for going back to the pit if you are going to wrap. Once you wrap all the pit does is provide heat so you might as well go to the oven and be done with it. Open up the foil the last 20ish minutes so the bark will dry out and firm up a bit. It's not gonna be perfect since you pulled it and are trying to give CPR to a half done brisket but it will suffice. In the future, I probably would have finished it and then vacuum sealed it for reheating later.

Worst case scenario skip slicing and chop it all. It will make some awesome brisket sandwiches, po-boys, tacos, nachos or whatever.

Smart how long do you leave on pit before wrapping?

[txmuleyman]

Smart how long do you leave on pit before wrapping?

170* I'll wrap in butcher paper

[BrandonA]

Not to highjack original OP , but what's the best way to reheat a brisket?

[BrandonA]

170* I'll wrap in butcher paper

Thanks

[Smart]

Smart how long do you leave on pit before wrapping?

165 or at the stall for me. Whichever comes first.

[Smart]

brisket help....

Not to highjack original OP , but what's the best way to reheat a brisket?

I replied to your PM on this for a whole brisket. Personally I prefer to chop it if it's not going to be fresh but that's just me. I'll reheat in an aluminum pan covered in foil as well with some kind of liquid including its own aujous....300 for 30-40 minutes.....

Sandwiches, taco, nachos etc.