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First Brisket, What's the best way to reheat it?
- Thread starter Rich Dahl
- Start date
J Hasselberger
TVWBB All-Star
We have the same issue, since there are just two of us as well. I keep it whole, wrap it in foil, then a zip bag. If we want a few slices, I'll slice it cold, then reheat in a covered pot with a tablespoon or so of beef broth. Heat it gently -- you don't want to cook it, just warm it. I'll chop some for tacos and reheat in much the same way, except adding some barbecue sauce (cole slaw and jalapenos in a corn tortilla -- Yum!).
One of my faves is to make a "Tipsy Texan" which is the only sandwich served at Franklin Barbecue. Chop the brisket, heat it with some of Franklin's Espresso Sauce, split and grill a Texas sausage link, stack it all on a large roll with slaw and pickles -- devastatingly delicious.
Jeff
One of my faves is to make a "Tipsy Texan" which is the only sandwich served at Franklin Barbecue. Chop the brisket, heat it with some of Franklin's Espresso Sauce, split and grill a Texas sausage link, stack it all on a large roll with slaw and pickles -- devastatingly delicious.
Jeff
Rich Dahl
R.I.P. 7/21/2024
Wow Jeff, all those ideas sound great. This one was a small flat and I sliced on the meat slicer and froze it. I have a full Brisket in the freezer and was looking for some ideas how to heat it and what else I can use it for. Thanks for the input.
J Hasselberger
TVWBB All-Star
Brisket grilled cheese is pretty righteous, too. Chopped brisket with two or more kinds of sliced cheese on Texas toast grilled golden brown. Hubba hubba.
Jerome D.
TVWBB All-Star
Hey Rich,
Whenever I have leftover brisket (I always slice before freezing), I refrigerate the slices overnight along with any brisket drippings that accumulated on the cutting board. The next day, I put the cold slices and congealed meat juices into a FoodSaver bag, vacuum seal it, then put it in the freezer. When it comes time to reheat, I place the frozen FoodSaver bag right into a pot of simmering water. This way, the leftover brisket heats up in its natural juices. I'm sure there are many ways of reheating brisket while maintaining moisture, and this way is the one which works for me.
Whenever I have leftover brisket (I always slice before freezing), I refrigerate the slices overnight along with any brisket drippings that accumulated on the cutting board. The next day, I put the cold slices and congealed meat juices into a FoodSaver bag, vacuum seal it, then put it in the freezer. When it comes time to reheat, I place the frozen FoodSaver bag right into a pot of simmering water. This way, the leftover brisket heats up in its natural juices. I'm sure there are many ways of reheating brisket while maintaining moisture, and this way is the one which works for me.
J Hasselberger
TVWBB All-Star
I have never reheated brisket and had it taste as good as when it's first cooked. Close, but no cigar. We typically smoke a small packer, have some friends over to destroy as much of it as possible and then eat brisket in some form every day until it's gone. I like chopping it, because I'm going to tart it up with some sauce or other ingredient, so we can enjoy that smoky goodness and a little bit of dryness doesn't matter. We have it with eggs (add some spicy sauce and bacon ... Oooo yeah), and in the aforementioned tacos and sammies. I'm thinking about how it would be in chili, maybe as 20% of the overall meat content.
Tom Jordan
TVWBB Fan
Last night I diced up my refrigerated Smoke-Day leftovers and added the meat to a slow-simmering BBQ sauce for about 10 minutes. Removed from heat, got a couple of Martin Potato Roll sandwich buns, topped with the sauced diced brisket added a few slices of bread & butter pickles and cole slaw to make a couple of very tasty BBQ Brisket sammies!