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For that length of time, I would put the brisket (wrapped in butcher paper or foil) in the oven set to Warm or the lowest temperature possible. I have held brisket in a cooler for up to 4 hours with no problem; but you are looking at 7 hours.I wrapped my briskett in towels and put it in a cooler at 11am. Can I leave it there until 6pm before I slice it?
You can reheat individual portions by sealing them in a ZipLoc bag (with most of the air pressed out before sealing) and placing them in a pot of water that has come up to boiling and then been shut off. About 15 minutes in the water should bring the slices up to a nice eating temp without further cooking them. Enjoy your brisket.All,
Thanks for the replies! Since I was already at the 4 hour mark, I went ahead and sliced it up and put it the fridge. I will portion it out and vacuum seal it tonight after dinner.
Yes, I plan to use this technique for the vacuum sealed packets in the future. But, I didn’t think about using ziplocks for the ones tonight. Thanks!You can reheat individual portions by sealing them in a ZipLoc bag (with most of the air pressed out before sealing) and placing them in a pot of water that has come up to boiling and then shut off. About 15 minutes in the water should bring the slices up to a nice eating temp without further cooking them. Enjoy your brisket.
Jim6820 nailed it. I don’t think time is as critical as temperature. Depending on the humidity and time under 150 degrees, bacteria may form. Another consideration is the rub/injection you use. If it contains un-clarified butter (i.e., butter with milk fats present) you could have an interesting surprise waiting for you when you cut the brisket. Be careful. No one wants Montezuma’s revenge served on a plate with brisket.For that length of time, I would put the brisket (wrapped in butcher paper or foil) in the oven set to Warm or the lowest temperature possible. I have held brisket in a cooler for up to 4 hours with no problem; but you are looking at 7 hours.
Heat them in the vacuum sealed bag in boiling water. Works great. And I find that the smoke flavor intensifies. You can also freeze for later use, and they taste fresh as if cooked that dfay. It is a great way to make Q for a party.All,
Thanks for the replies! Since I was already at the 4 hour mark, I went ahead and sliced it up and put it the fridge. I will portion it out and vacuum seal it tonight after dinner.