- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Question about a smoked brisket
Posted on 12/24/16 at 10:59 am
Posted on 12/24/16 at 10:59 am
I'm smoking a brisket today for lunch tomorrow. Should be ready tonight. How would you recommend keeping it between the time I pull it off the smoker and the time I serve it?
2
Posted on 12/24/16 at 11:10 am to LoneStarTiger
If I know that I will be reheating, I will typically smoke it over a pan of water to collect the drippings.
From there, I would reheat in oven at 250 in those drippings
You will lose some of the bark, but moisture will be retained
From there, I would reheat in oven at 250 in those drippings
You will lose some of the bark, but moisture will be retained
Posted on 12/24/16 at 11:23 am to LoneStarTiger
Wrap in foil (if you don't crutch it already), and put it in the fridge. Throw it in a 275 degree over tomorrow about 2 hours prior to eating time. You can pull it out before the internal gets to 200 again, since it will already have been cooked today.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News