Re-Heating Meat Next Day

[James Harvey]

Hi All,

I'm wondering what you do to reheat meat the day after? I'm thinking mostly butt, brisket and ribs.

For ribs I generally foil and toss them in a 350F oven until heated through. They seem to do well but get a little "fall off the bone-y" which I can stand.

Brisket tends to get dry so last time we threw it in a crock pot with beef/tomato broth and let it simmer. Came out great.

Butt I admit, I generally just microwave and eat before it gets too tough.

Thoughts, inspirations?

James

 

[davidb]

I always reheat PP in a ziploc bag in the microwave. This works extremely well if its frozen. I agree ribs in foil but for me it would be in a 250° oven and maybe with just a little apple juice.
Not sure about brisket but I would again think foiled in a 250° oven, no liquid.

 

[Another Bob B]

James - You're probably going to get a lot of exotic answers on this one. I've tried several suggested ways but on Pork Ribs I have found that 3 ribs in the microwave on high on a dish with just a piece of paper towel over it produces a just off the WSM downright tasty snack. Do that several times and you've just had a great day after the big cook lunch. Bob

 

[TravisH]

If it's just individual portions, I microwave with thinned sauce.

If it's large amounts, I wrap in foil with thinned sauce, place in oven, set temp to 350°, turn off when it hits 350°, check after 30 min.

 

[K Kruger]

The key to reheating - whatever method you choose - is not to overdo it. Ribs I usually grill to reheat, sometimes nuke, sometimes stick in the oven, depending on quantity. Brisket I cool before slicing (or slicing further) and reheat on a rack on a sheetpan, drizzled with a bit of stock and butter, foil covered, in a 300 oven till it hits serving temp. For PP I do the bag in water thing or, for larger amounts, put in a pan, covered, in a 300 oven till serving temp is achieved, stirring a couple times during.

Serving temp is 145-155?. As long as you don't go much past that - especially for very long - you'll be good. Reheating till very hot means the meat will cook more, usually not a good idea - unless it needs to for some reason.

 

[Mark Evenson]

I reheat in a foil tent, securely closed in an oven at 250-275. I generally spritz meat with suitable liquid and or sauce before locking it in the foil. When the foil feels hot to touch it's usually ready. Estimate at least 30 minutes or more depending on portion size.

Mark