Reheating brisket

[S Wagner]

What is the best way to reheat brisket in the oven? I'll be cooking a whole packer overnight for about 12 hours, putting it in the fridge, and then reheating it in the oven the following day. Should I bring it up to room temperature before putting it in the oven? Slice it up/separate the point from the flat before reheating? Any feedback is appreciated. Thank you!

 

[Lew]

I would separate the point and flat before wrapping & putting it in the fridge. Heat wrapped at 170 directly from fridge. Don't slice until just before serving; pre-sliced brisket will dry out.

 

[Bob Sample]

If you foil when you cook it save the juices and either add them back when reheating or heat it up and pour over the slices.

 

[S Wagner]

Thanks for the feedback. I think I had a change of heart, and I'm now leaning toward doing a couple pork butts instead, mainly because they're more forgiving. Should I wrap,fridge and reheat them whole, or should I shred them prior to reheating?

 

[JSchlegelmilch]

I would cook, rest and shred as you normally would. Then reheat with a little apple juice. Comes out great!