How to reheat Brisket
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Let us show you two of our favorite ways to reheat brisket! Directions: …
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If you’re here then you definitely made some bomb ass brisket .
Perfect timing for this video. I have been asked to smoke a brisket for Thanksgiving, actually for family dinner the Friday after. Planning to cook it over night and let it rest for the 4-hour drive to the gathering.
Is the emersion circulator essentially a ban marie?
Do you freeze it or just in fridge also
When do you seal them? Like when done cooking what temp you let then cool down before putting them in the freezer or fridge
Hey boss, big fan here. Any way you can repeat the times/temp a couple of times in your videos. I miss them all the time. Thanks!!
Hello, how about hearing it up the day the cook is finished…. Say it finished at 2pm but dinner is at 6 pm, does it still need 2 hours or as long as it’s in the 140 range?
By using a pellet smoker you are no bbq expert
I recall hearing that great bbq joints secret is the long rest @ 140 degrees, however residential ovens are in consistent, have to ever tried a sous vide rest after a counter top rest for 12-24hrs after a standard brisket cook? And if so how was your experience?
How long do you let it rest before putting it in the fridge the night before?
Well, you have them all saturated with that "tasty butter and fat". So of course, they're going to taste good and juicy.
man this really works!
can you use beef tallow as opposed to butter?
How about putting a little bitter in the bag for the sous vide method???
If your planning on making a brisket through the week, and reheating on the wknd:
I’ve seen people smoke to 202 then put it straight in the fridge to reheat in a few days.
Is that the best method? Or let it rest and cool down itself then put it in the fridge a few hours later?
your videos are awesome thank you
Thank you so much for all of your videos. Great source of education as well as just fun to watch. For this reheat, were the briskets used in this video straight from the fridge or at room temp?
I apologize if I missed it – do you bring the brisket up to room temp before putting in either method or put them in cold right from the fridge? I'm guessing room temp, but don't want to assume 😁
@meatchurchbbq This video is gold…the only part i am not seeing (or missing maybe) is this – do you let it cool down and freeze, refrigerate then freeze, or what?
Thanks!
Can you vac seal and freeze brisket? If that’s a good idea, would the same time work on sous vide to heat the entire thing again or would it take alot longer from a frozen standpoint
This might be from a while ago but this worked so well for me. It’s just me and my wife so a full brisket is a lot of meat. Sliced what we wanted to eat and then waited until it cooled, sliced it in 1.5lb chunks and vac sealed it. Heating it up with sous Vide kept it super moist.
ANYWAYS. I have a question I was hoping I could get an answer/thought to. I was thinking about how goldees and other restaurants hold their briskets at 140 degrees. for 6-8-12 hours. Most ovens don’t go down that far. Have you thought about using a sous vide to hold a brisket at 140? Sounds like an expensive experiment for me but maybe a cool idea?
Thank you Matt. You do a great job teaching and sharing your methods
I often use the oven method, but I usually cover the meat. I wonder if instead of butter, I could use the same tallow I smoke to use in the wrap or the original from the container, so the flavor isn't overpowered. I wonder how it would turn out if the reheat was at 275
I’ve found cutting the left over brisket into large portions, then slicing as I go over the next 3-4 days and throwing those slices in a pan on the stove for a couple minutes does the trick, and hasn’t dried out the prime briskets I’ve made!
Keep it simple….give it a water bath…Sous Vide
Just tried the pan butter technique over the weekend on 2 different pieces of biscuit I had previously smoked. One piece was even a little dry after I smoked it. The reheat system here in the smoker with butter had both pieces coming out hot and juicy, one piece even better than before . This will be my goto reheat.. thanks for the video..
I reheat my leftover brisket by boiling it in water
I've done this in the air fryer too. Wrap in tin foil with butter, if you have a small piece you're heating back up.
Always have some great content; like the added value in this one. Would suggest mentioning this applies to points and flats only earlier. You almost lost me when you pulled out two full briskets to reheat. Not very realistic for those of us doing a weekend cook every once in while.
I didn't have a container big enough to sous vide the brisket in so I used my aquarium. The brisket turned out great. All my fish died though. Does Meat Church have a goldfish rub?
bro is putting sticks of butter on day old brisket he already put sticks of butter on. Go see a cardiologist dude.
Watching this because I am using a sous vide to unthaw and reheat a brisket right now. I vacuum sealed it with a big chunk of of rendered down beef tallow included. Hoping it turns out delicious!!!🎉
Very informative, unfortunately no sous vide so will go 2nd method, small portable bbq,butter on top.Low and slow.
If you're reheating in the pellet grill and keeping it wrapped with original fat, I would think butter wouldn't be necessary.
You must be trying to sell them meat Spa machines. You handicapped the grill reheat method by 1. not covering it with foil and 2. not using beef tallow. It's too obvious.
Yeah, sous vide is one of the best (maybe worst) kept secrets of many steak houses. The meat gets cooked to whatever degree of doneness the customer wants, and only meets a hot skillet to get it ready to serve. This works very well. A long slow cook makes the meat very tender and then you get that nice color and crust right before it's served.