Finish-reheat brisket

Tony-Chicago

TVWBB Fan
Cooked a brisket flat Saturday. Brought it close to finish. Not probe tender but the skinny side was 190's, and the thicker "point" end was 180's.
Question: best way to finish?

Oven low and slow. All wrapped up?

Or slice while cold and finish...thanks!
 

J Hasselberger

TVWBB Pro
Oven low and slow (about 250°), wrapped or not, would be my first thought. If I just wanted to have a few slices, I might cut and heat in a covered pan with a couple of tablespoons of beef broth.

Jeff
 

Tony-Chicago

TVWBB Fan
Excellent! Thank you so much. It is heating now. May add a bit of leftover pot roast juice later, but eill keep an eye on it and see if I can get this over the finish line perfect.
Again, Thank You!
 

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