re-heating brisket and pulled BBQ

[Rusty]

I'm going to be smoking a brisket and a couple of butts on Christmas eve for Christmas Day lunch. Since I will have to re-heat the meat from being refridgerated, how long and what temperature do I need to re-heat in oven?

 

[K Kruger]

Brisket will be whole?

I prefer reheating brisket whole. Cool well after smoking; wrap then chill. I reheat on a rack in a roasting pan or on a sheetpan, brisket drizzled with saved foil juices or with a little stock mixed with a touch of butter, tightly covered, 300 oven (or cooker), till the internal is 145-150, tops. Higher than that and it starts cooking again.

I add a finishing sauce to pulled pork when pulling (not a serving sauce). Cool, then wrap and chill. For reheating it goes in a roasting pan, tightly covered, 300?. After 25 min or so I stir, recover, then stir every 10 or so till serving temp.

 

[Rusty]

Yes, a whole (packer) brisket.

 

[James Harvey]

In deference to Kevin, I would slice the brisket once cool and reheat in small batches foiled as required with liquid.
For the butt, I pull and store in ziplock portions, reheating the ziplock in simmering water.
That said, I've never stored a whole piece so maybe that works better. Let us know what you do and how it works.

 

[Rusty]

don't know how I will be able batches at a time with that much meat. This is serving 12 people, so not sure how that will work out. Was thinking I could put meat in foil pan and cover and stick in oven for some time at some temp.