Brisket smoked three days before being served.


 
J

james milstead

New member
Hello,
I need to smoke a brisket on Thursday but not serve it until Sunday. Looking for some hints on best method to smoke and then reheat the brisket. Also looking for some rubs and marinades for Briket.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by james milstead:
Hello,
I need to smoke a brisket on Thursday but not serve it until Sunday. Looking for some hints on best method to smoke and then reheat the brisket. Also looking for some rubs and marinades for Briket. </div></BLOCKQUOTE>

Well I reheat just for me and my son. I leave the brisket whole, and slice enough for sandwiches and nuke the sandwiches for about 30 seconds.

Here is the best rub I've ever tried. Fantastic and with a bit of a kick.

Brisket Rub #1

* 2 tablespoons brown sugar
* 2 tablespoons kosher or coarse salt
* 2 teaspoons black pepper
* 2 teaspoons paprika
* 1 teaspoon cayenne pepper
* 1 teaspoon oregano leaves (dried)
* 1 teaspoon granulated onion
* 1 teaspoon granulated garlic
* 1/2 teaspoon ground cumin
 
Was just thinking. I used to steam broccoli in a colander over water. Wonder if that would work for reheating brisket.
 
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