Reheating whole Brisket w/out drying out

Reheating whole Brisket w/out drying out - Side view of anonymous women in sterile caps and masks sorting out tobacco while standing at wooden table in cigar factory during work

I made brisket last night (to serve tonight) using a recipe I have made several times. I usually cook the night before serving, using a Large Le Creuset pot. Recipe uses carrot/celery/onion, red wine and canned tomatoes. Brown the meat, sauté the veggies, return meat to pot and cook nestled in the veggies, covered 3-4 hours @350. In the Dutch Oven I wind up with a very saucy result. I refrigerate overnight, slice meat cold, return to the liquid and reheat slowly. It’s great.

Last night I decided to use a roasting pan due to the size of the brisket. Followed same steps as above, but used tin foil to cover as tightly as I could. But the veggies reduced down MUCH more than in the past. The result is actually fabulous. The veggies are amazing and hearty, and the meat was unbelievably juicy, reminiscent of really good BBQ.

So I want to serve as such, sliced juicy meat, not in a sauce bath, w/ veggies on side. I’m concerned I will dry out the meat though. I have it wrapped tightly in tin foil. If I reheat in that wrap low and slow, will I maintain that juicy awesome brisket? If not, do you have another suggestion?

Any advice highly appreciated.

meatreheatingbrisketserving


Best Answer

Reheating a brisket will generally dry it out a bit more. It will depend on the quality of the brisket whether this will lead it to become too dry.

Moisture in cooked briskets is actually mostly fat. Some BBQ joints will call their point slices "moist" while others call them "fatty", which is probably most accurate. What you will probably want to do is to avoid rendering additional fat as much as possible. I would aim for a maximum internal temperature of about 120-125 F (50 C) and go slow about it. If you have any juices left, leave them in. And when it's finished, rest it for a little while (20-30 minutes should be plenty).



Pictures about "Reheating whole Brisket w/out drying out"

Reheating whole Brisket w/out drying out - Person Slicing A Pizza With A Pizza Cutter
Reheating whole Brisket w/out drying out - Orange Fruits
Reheating whole Brisket w/out drying out - Assorted Citrus Fruits


Quick Answer about "Reheating whole Brisket w/out drying out"

  • Preheat Oven to 325ºF.
  • Double Wrap Your Meat In Foil (This Helps Keep It Moist)
  • Let It Sit At Room Temp For 20-30 minutes.
  • Use Leftover Juices To Keep It From Drying Out.
  • Place The Brisket In The Oven for 20 minutes if it's already sliced, or 1 hour if it's whole.


    • Can you reheat a whole brisket?

    If you can't put your brisket back on the smoker, then the best way to reheat your brisket is to use your oven. Remember that low and slow is key; don't think you can reheat the meat faster by using a super-hot oven. Preheat your oven to 325\xb0F.

    How do you keep a brisket moist the next day?

    Packaging. Once the pieces of brisket have cooled, they can be packaged for refrigeration overnight or as needed. If you have airtight plastic containers in the right size, you can use those to store the brisket. Wrap the brisket first in plastic wrap to provide further protection against drying out.

    Can I cook brisket the day before and reheat?

    Place the brisket in the fridge, wrapped tightly in foil and let it chill overnight or up to 24 hours before reheating.


    Reheating a brisket - Oven Method



    More answers regarding reheating whole Brisket w/out drying out

    Answer 2

    Do you have access to an immersion circulator? Reheating without drying is an excellent application for sous vide.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Thibault Luycx, Polina Tankilevitch, RP Photography, Karolina Grabowska

    Related Questions