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Just want a nice "reheated" brisket


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Just want a nice "reheated" brisket

oooYUM | | Mar 13, 2013 06:05 AM

So I am a transplanted Texan (from PNW) and my mission this year
is to make succulent Brisket.
I got the best link, probably from ChowHound:


I tried to follow it as much as possible, using my Weber Genesis

Started it about 7 pm last night, took it off the grill at 11;00 PM
(it wasn't 150 degrees, but I struggled to stay awake that late !
)and then placed in a foil wrapped roasting pan with a little beef broth and popped it in a 225 degree oven for the night.

This morning about 7:00 AM I took it out.
My digital thermometer registered about 215 or so.
I poured off the juices and have double wrapped the meat in foil.
(meat soooo tender and tastes great, I sneaked a piece)

OK, so.....
Now what???

The directions on the linked site say to serve it when it's done,
otherwise it won't taste as good (at least, that's the impression I am getting from the author...)
But, it's for dinner tonight !

I don't have a faux chambreau made up, and even if I did, I doubt
that I am supposed to leave the brisket in there all day...

If I plan to serve it about 6:30 ish,
maybe someone can assist me with reheating instructions....


I did not slice it. I didn't want to do that prior to serving...
I saved the jus / broth, it's about 1 1/2 cups (prob a quarter cup fat)
As I mentioned previously, I double wrapped the brisket in foil.
So I presume I refrigerate it now.....

Thanks in advance for the help!!!
There are so many brisket threads, and I just wanted a quick answer....

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