Best way to thaw/reheat a frozen barbecued brisket?
- 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.
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?
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.
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.