Tips for reheating?

[Clay J]

I need to cook about 6 brisket flats, then go somewhere for 5 hours, then return with a massive group of people to consume thse flats.

I know I've wrapped flats in tin foil before and held them for 2 or 3 hours, but 5+ hours seems a bit much to hope that they'll stay.

Does anyone have any good tips on how to reheat these flats so they won't be dried out? How long does it take to reheat them?

 

[Guest]

Hi Clay,

I just recently smoked a whole brisket the day before I served it to my guest. It turned out better than I had done serving it immediately.

I first wrapped the brisket in Saran wrap and then wrapped it in heavy duty foil. The next day, I set the oven to ~325 degF and heated the brisket until the internal temperature was above 160degF. I had smoked the brisket to an internal temperature of 195degF the day before.

It turned out moist and delicious. The Saran wrap holds those juice in and it can easily withstand the oven temperature.

-mc