Reheating brisket & pork after refrigeration


 
S

Steve M.

TVWBB Fan
I've been tasked to smoke some meat for my granddaughter's 1st birthday party. I plan to smoke a brisket and a butt the day before we travel.

I think the butt isn't an issue. Pull while hot, seal tight with foil in a disposable pan, then reheat slowly in the oven moistened with apple juice.

I'm concerned with the brisket. I've never reheated a whole brisket before and am worried it would get tough and/or dry out. I do have a food saver and could slice & seal and then warm those in hot water. (I've read suggestions for reheating whole & sliced in the archives, both seem to have pros & cons)

Thoughts on a strategy for either?
 
I'd imagine you sorted it. But the good old microwave covered in cling film works on my pork long as your gently with it
 
I'm in the same boat as Steve M except the birthday is mine! I plan to smoke the entire brisket on Day 1, separate the flat from the point, refrigerate it overnight and then drive the next day to our vacation home where the brisket will be reheated and sliced in the afternoon of Day 2. If I let the brisket come to room temperature before reheating, what is the best way to reheat it without it drying out? I have a Weber smoker at our vacation home so I could reheat it that way.
 
Update on my results.

Pork - pulled while it was still warm and vacuum sealed it, when cool. To reheat, put it all into a single disposable foil pan and covered with foil. Put it in a low oven - 250 degs for an hour (stirring once). Could not tell it hadn't just come off the smoker.

Brisket - sliced while hot and slid the slices all together into vacuum seal bags, when cool. I added 1/4 cup beef bouillon and sealed. Heated it by placing the bag(s) into a pot of very hot (not quite boiling) water for about an hour - ala sous vide. Came out very moist. If I do this again, I'll wrap the brisket and store it in a cooler for a few hours before slicing. Everyone raved about it, but it wasn't up to my standards.
 
Face it, we are our own harshest critics! “Not up to my standards” will be on our tombstones! I think your techniques were just fine! If everyone else enjoyed the feast then “Job well done!
I like the slice, stack, suck, seal, Sousvide, serve system sounds swell!
Good job!
 
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