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Best way to thaw/reheat a frozen barbecued brisket?

z
Zorra May 3, 2005 09:24 AM

Should I thaw it first? Put it in the oven still frozen? Time? Temperature?

This brisket was perfect when it came off the smoker, and I do not want to ruin it. Thanks in advance.

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  1. d
    DK May 3, 2005 10:20 AM

    You may not be able to duplicate your original experience. Understand, you had this beautiful brisket. You smoked it perfectly. You did everything right to this meat down to the cellular level. Now you froze it and by doing so you did something else to the meat at the cellular level. Now you're going to reheat it and do something again to the meat at the cellular level. I'm not saying it's ruined but, like your high school reunion, things might not be quite as you remembered. So, what does it weight? Is it sliced or frozen whole?

    2 Replies
    1. re: DK
      t
      texasmensch May 3, 2005 10:40 AM

      I would let it thaw in the fridge or on the counter. Then put it in a tightly covered pan in the oven with some water. Heat at 200 or 250 until heated thru.

      If it is not sliced, I would slice it while either cold or slightly warm - not hot.

      Link: http://texasmensch.blogspot.com

      1. re: DK
        z
        Zorra May 3, 2005 10:51 AM

        It is probably about 8 pounds, and is whole. I bought it as part of a fundraiser I participate in every year and know from past experience that it is a platonic brisket.

        I thawed/reheated part of last year's brisket successfully but foolishly failed to write down what I did for future reference. But I know from last year's experience that it can be done.

      2. f
        Funwithfood May 3, 2005 11:22 AM

        8 pounds is a big chunk and will probably take 2 days to defrost in the fridge. (Wouldn't put that large of a piece on the counter to defrost.)

        When ready to cook, leave defrosted meat on the counter for 1-2 hours. Then, place it in a heavy/covered pot in a 200 degree oven until cooked through (a little broth on the bottom for moisture). Low and long is always the rule IME.

        3 Replies
        1. re: Funwithfood
          z
          Zorra May 3, 2005 12:49 PM

          About 20 minutes per pound, do you think?

          1. re: Zorra
            f
            Funwithfood May 3, 2005 02:44 PM

            I would check it after 1 1/2 hours (if was room temp), then in 1/2 hour increments. If it gets too "hot" it will dry out--you just want it nicely warmed-through. (You will be able to tell just by touching it.)

            1. re: Zorra
              r
              Rob64 May 3, 2005 02:46 PM

              Use a temp probe to let you know when it's ready.

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