I love brisket cooking. – Especially a whole packer brisket style. The only problem is that once my family and I have had our fill, we usually still have several pounds of meat left over. Have you ever tried to reheat leftover briskets? If so, you’ve probably noticed that it no longer tastes like the delicious smoked brisket you enjoyed the previous day. It’s quite disappointing. If you love freshly smoked brisket as I do, and you want to know how a few tricks to locking in that moist brisket flavour so you can still enjoy it later, then continue reading. I’m going to share with you the best ways to store and reheat brisket.
First, let’s talk about slicing your brisket, by comparing the pros and cons of slicing before, and after, you store it away in the freezer, this is the list of the best electric smoker for smoking brisket: https://www.bbqqueens.com/best-electric-smoker-reviews/
Slicing your brisket and freezing the slices so that they can be individually reheated is very useful if you only need to heat a few slices at a time. Brisket slices won’t take up as much space as a whole brisket in your freezer.
But, if you’re not careful, your briskets can dry out quicker this way. Since the meat is sliced, there are more surfaces exposed to air and possible contamination. Keep high standards of hygiene and place the slices in the freezer as soon as they are ready to avoid this problem.
If it’s frozen whole, the brisket will retain a lot of its moisture. Contamination is less likely because the exposed surface area is reduced. The slicing of a whole, reheated brisket looks “fresher ” than the slicing brisket.
But, the whole brisket will take up more space in your freezer. You’ll have to reheat the brisket all at the same time, and it takes longer to than reheat slices.
How to keep your brisket moist
If you choose to slice before freezing, let the brisket cool while leaving it in its own broth. This helps it soak-in as much as possible.
Initially freeze the slices on a flat piece of baking paper. This allows them to freeze individually. Pop them in a ziplock bag after they are frozen. Now you can reheat them separately, or as you need them.
Malcolm Reed from howtobbqright.com suggests that the brisket should rest, then separate the fat from the juices and leave the quality of the broth behind. After putting the whole brisket and the au jus in a foil food service pan, the vacuum packs the entire thing, including the pot, This makes it a breeze to reheat your brisket, juices and all.
The best ways to reheat Brisket
Brisket can be heated in a few ways and the best pellet smoker. Depending on how long you have or how you first froze the brisket, the best way to reheat is to be different.
Keep food safety in mind — it is essential to check the temperature rather than the clock when heating or reheating brisket. The internal temperature of the meat must be 160 ° F to eat safely.
Similarly, if you reheat a whole brisket in the oven or the smoker, make sure that you first let it freeze properly. This means allowing it to freeze in the fridge for about two days. Thawing in the refrigerator is the easiest way to soften your meat without losing too much moisture and without leaving your meat in the 40-130 ° F ” danger zone. ”
1) Using Your Oven to Reheat Brisket
If you’ve frozen your whole brisket, it’s probably the fastest and easiest way to reheat your meat.
- Preheat the furnace to 325 ° F.
- After the brisket is frozen and the oven reaches temperature, pop the brisket into the oven and cover with foil. Two foil layers are even better if you want to make sure there are no foil holes. Foil holes will lead to dried meat.
- Your brisket should be ready in about an hour, once the internal temperature in the oven has reached 160 ° F,
- To keep your brisket moist, either ensure that the first juices are still in the bottom of the cooking tray, or add some moisture.
One suggestion is to reduce by half two cups of apple cider or apple juice, add a few spoons of your favourite barbecue sauce and add the mixture to the bottom of the pan. This can be used as a sauce when the brisket has been reheated.
2) Reheating in your Smoker
You can also warm it in your smoker once the meat is thawed out. Warming in the smoker is similar to oven warming, it only takes longer.
Meathead Goldwyn, from amazingribs.com, suggests the following method in his guide for reheating leftovers.
- Heat your grill to 225 ° F Use the 2-zone cooking setup for reheating.
- Sit your foil-wrapped brisket in the indirect zone until the internal temperature of the meat reaches 155 ° F
- Unwrap the brisket and finish it for about 5 – 10 minutes over the direct zone.
- Check that the internal temperature before serving is 160 ° F.
Keep an eye on your meat to ensure that it doesn’t burn when the heat is over.
When you cook on a gas grill, set it to medium heat should be ideal for reheating.
3) Using the Sous Vide Method to Reheat your Brisket
This method is excellent because you’re never going to dry out or overcook the brisket this way.
We must give foodfirefriends.com credit for the idea of using sub video to reheat briskets. If you haven’t heard of sous vide, don’t worry. It sounds sophisticated, but sous vide just another word for bath water. It is a fascinating cooking method that has grown in popularity in recent years.
If you are interested in learning more, check the video below.
The downside is that, for this method, you need the right equipment. It’s not the fastest way to reheat your brisket, too. Here’s how it works:
- Meat is vacuum sealed in air and water tight plastic wrap Water temperature ranges from 110-175 ° F
- Meat is left in the water bath until the internal temperature of the meat reaches the same temperature as the bath.
- It takes about five hours for a whole brisket that is about 4 inches thick; It only takes two hours for pre-sliced brisket, which is about two inches thick.
While very specialized thermometers are available to check the internal temperature of the meats during cooking or reheating, they are not commonly used outside the commercial kitchens. As an alternative, you can use the time suggestions in this guide.
What about boiling or microwaving Leftover Brisket for brisket reheating?
You may be tempted to whack the brisket in the microwave because it is an unquestionably fast way to recharge your food. The problem is that it microwaves by converting the water molecules to steam. The brisket is essentially steamed from the inside out. This gives you dry, rubbery and absolutely horrible meat. Plain old brisket waste if you ask me.
How about boiling down?
The boiling of a brisket wrapped in an airtight cover can produce quite good results. Like the sous vide method, the meat does not dry out. The trick is to determine the internal temperature of the brisket, as you still have to ensure that it is at least 160 ° F to eat safely.
While sous vide cooking charts are available, they generally do not reach water temperatures when boiling. Therefore, it is vital to ensure that the meat reaches a safe internal temperature when stewing meat to heat it again.
If you are open to trying something else, there are countless ways you can use leftover brisket, and you can find a whole stack of leftover brisket recipes in this round of leftover brisket recipes. But just to inspire you, here are some of our favourite ideas:
Shepherd’s Pie or Cottage Pie:
Technically, the beef version of this recipe should be called cottage cake, but this is irrelevant. The use of cut pieces of your leftover brisket in this classic recipe not only delivers delicious results but also makes midweek meals fast, easy and filling.
Quesadillas or Tacos:
If you have tortillas, adding the leftover brisket is a match made in the sky. Keep cheese and sauce simple or jazz with toppings like pickled onions and avocado sauce. Stroganoff beef: creamy, hearty and full, stroganoff beef is a traditional family. And if you have brisket leftover, it’s fast and easy to whip.
We hope you enjoyed our guide to brisket reheating. Brisket produces such a right amount of delicious meat that you can make the most of this delightful cut by knowing how to freeze, heat and reuse it.
What is the easiest way to freeze and reheat the brisket?
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