Just want a nice "reheated" brisket
So I am a transplanted Texan (from PNW) and my mission this year
is to make succulent Brisket.
I got the best link, probably from ChowHound:
I tried to follow it as much as possible, using my Weber Genesis
Started it about 7 pm last night, took it off the grill at 11;00 PM
(it wasn't 150 degrees, but I struggled to stay awake that late !
)and then placed in a foil wrapped roasting pan with a little beef broth and popped it in a 225 degree oven for the night.
This morning about 7:00 AM I took it out.
My digital thermometer registered about 215 or so.
I poured off the juices and have double wrapped the meat in foil.
(meat soooo tender and tastes great, I sneaked a piece)
The directions on the linked site say to serve it when it's done,
otherwise it won't taste as good (at least, that's the impression I am getting from the author...)
But, it's for dinner tonight !
I don't have a faux chambreau made up, and even if I did, I doubt
that I am supposed to leave the brisket in there all day...
If I plan to serve it about 6:30 ish,
maybe someone can assist me with reheating instructions....
I did not slice it. I didn't want to do that prior to serving...
I saved the jus / broth, it's about 1 1/2 cups (prob a quarter cup fat)
As I mentioned previously, I double wrapped the brisket in foil.
So I presume I refrigerate it now.....
Thanks in advance for the help!!!
There are so many brisket threads, and I just wanted a quick answer....
Thanks everyone for the helpful advice !
In the end, I left the brisket out on the counter this morning for about 2 hours, wrapped in its foil, then threw it in the fridge before I left for work.
I texted my son (home for Spring Break) to take it out of the fridge about 3:30-ish.
Got home at 5:30 and put it back in the oven again at 175 degrees, with a plan to serve about 7:00 PM.
I then made up the Mopping Sauce *(WOW, was that ever good!!!!!) while the Brisket heated a bit.
I took it out right before suppertime and sliced the most tender, moist and juicy brisket, spooning some of the (strained) sauce over the meat which helped warm it up a bit more.
AMAZING is all I have to say.
There is none left.
The guys in my family practically licked the plate, then asked me to be sure to save the remainder of the sauce.
I feel good right now.
Here is what I have done with a CORNED beef brisket that was cooked ahead:
Heat the oven to about 275-300. Slice the chilled meat about 1/4-1/2" thick. Melt some unsalted butter. Dip each slice quickly in the butter to coat it, then shingle the slices in a large shallow pan or casserole dish. Cover with foil and heat just until warm - no longer. Heat your juices separately and serve on the side.
Disclaimer: This is very unorthodox, but I have had success with it in a pinch. The coating of butter flavors it and prevents dehydration of the meat. I have not tested it with a regular brisket!