We are leaving Friday to go visit some family out of town and they asked me to bring a smoked brisket and picnic ham. My plan was to smoke them and take them off Friday morning before we leave then let them rest in the cooler on the way up then put them in the fridge on when we arrive. My question is we are not eating them until the next day so what is the best way to reheat them? Thanks for the help!
best way to warm up a whole brisket and picnic ham
- Thread starter TXJP
- Start date
Large crock pot or large Nesco type roaster oven, either of which with a meat rack, some sort of broth, set on low or medium heat to warm through with the broth or your choice keeping things moist. Another idea is a large roasting pan, again with a low meat rack, broth, and sealed tightly with heavy duty foil and warmed in the oven. If the meat is tightly wrapped leave as is and warm in a oven. I have not yet unwrapped a cut after it has rested that did not have a lot of juice within the packet. If you want the meat 'wet' you can slice it and bathe it in the broth as it heats up. Lots of options.
EFGM
New member
I got this from Arron Franklins website and have used it myself and given out with whole packers frozen. Hope it helps
WARMING BRISKET
Oven method:
1. Unwrap brisket from sealed plastic and place the brisket in a baking dish.
2. Slice several pads of butter onto the top of brisket & cover dish with aluminum foil.
3. Place in pre-heated oven at 250º
4. Reheat to preferred internal temperature (USDA recommends reheating internal temp of 165º)
Reheating time varies between 1 and 2 hours for 5-6 lbs. Yours is closer to 8 after cooking so it will take a little longer
Eat or Freeze within 14 days.
You can also put maybe 2 oz of apple juice in bottom of pan to help with moisture.
WARMING BRISKET
Oven method:
1. Unwrap brisket from sealed plastic and place the brisket in a baking dish.
2. Slice several pads of butter onto the top of brisket & cover dish with aluminum foil.
3. Place in pre-heated oven at 250º
4. Reheat to preferred internal temperature (USDA recommends reheating internal temp of 165º)
Reheating time varies between 1 and 2 hours for 5-6 lbs. Yours is closer to 8 after cooking so it will take a little longer
Eat or Freeze within 14 days.
You can also put maybe 2 oz of apple juice in bottom of pan to help with moisture.
I am a month late on updating this, but it turned out good. The ham was delicious, we just warmed it back up in the oven. The brisket was ok because my uncle wanted to just throw it on grill an hour before we ate to warm it up. I tried to argue a little, but it was his house. The flavor was good it just was not all the way warmed up yet.
