tough brisket

[brett obraza]

Hi. I am smoking on a weber smokey mountain. Last night I tried my second brisket. It turned out tough because I didn't cook long enough because of family waiting( I told them we should wait. Lol). My question is I have the day off today, and I want to recook the portion we didn't slice. Can I re-smoke the brisket? Is there a better way to recook? The flavor was great just not cooked long enough. Thanks in advance.

 

[Russell Y]

I might wrap in foil and in the oven at 350 until tender. Maybe a little apple juice in the foil for moisture.

 

[brett obraza]

I might wrap in foil and in the oven at 350 until tender. Maybe a little apple juice in the foil for moisture.

OK thanks a lot. I will try that

 

[Earl D.]

I might wrap in foil and in the oven at 350 until tender. Maybe a little apple juice in the foil for moisture.

I did a tough one like that in the over and it was real good. Very tender.

 

[Tony R]

I might wrap in foil and in the oven at 350 until tender. Maybe a little apple juice in the foil for moisture.

Ditto what Russell said..

 

[John Segura]

If you are going to put anything in the foil, use some low sodium beef broth cut with some beer. IMO fruit juices take away some of the beefy taste.

 

[JimmyE]

When I reheat brisket, I use a bit or worshy sauce and beef broth combined.

 

[Randy W]

When I reheat brisket, I use a bit or worshy sauce and beef broth combined.

What he said! I also add a little dark beer and some rub into the concoction. And, for what it's worth, yes you can continue the cook. Put it on at 250-275 (or, 215 or so if you're going to be gone for many hours) and cook for a few hours wrapped up. It will be nice and tender. Don't cook at too high heat for this or you'll end up with pot roast.