f.j. tedford
TVWBB Fan
I tried something last night that worked pretty well. I usually reheat my brisket by placing slices in ziploc bag and microwaving on about 40% power for 4 to 6 min. This heats to about 165 to 180 deg and does not dry or further cook the meat much while retaining the smoke flavor.
Last night I also sliced off some of the fat cap and rendered it in a saute pan, I then added about the same or a little more volume of chicken broth and a dash of Kitchen Bouquet for color. I put the sliced brisket on a platter and just moistened it with the sauce. This was the best leftover brisket I have ever had. I may try it on fresh as well, especially if it looks a little dry. I have read of some competitors using pan drippings(that is basically what this emulates)or a bone broth and even bean juice. I made a smokey bone broth in the past to use as a sauce base by cooking down a beef bone in the water pan and saving the gelatin. Just rendering some fat cap and adding broth is a lot less fuss. BTW nobody wanted sauce for the brisket. The ultimate compliment.
Last night I also sliced off some of the fat cap and rendered it in a saute pan, I then added about the same or a little more volume of chicken broth and a dash of Kitchen Bouquet for color. I put the sliced brisket on a platter and just moistened it with the sauce. This was the best leftover brisket I have ever had. I may try it on fresh as well, especially if it looks a little dry. I have read of some competitors using pan drippings(that is basically what this emulates)or a bone broth and even bean juice. I made a smokey bone broth in the past to use as a sauce base by cooking down a beef bone in the water pan and saving the gelatin. Just rendering some fat cap and adding broth is a lot less fuss. BTW nobody wanted sauce for the brisket. The ultimate compliment.