Hi Folks, Going to be smoking a brisket and pork loin 4 days before the feed. Any ideas on how to warm up the meat of what is the best way to do that? Company coming over but I need to go on a fishing trip and won't be home until the night before.
Thanks
I'd probably use foil pans, and cover with foil --- to keep the moisture in - then heat it up slowly inside the smoker, or house oven, whatever...
When you FTC the Brisket and it cools down, just leave it in the foil and fridge it for 4 days.
Then you can re-warm in the foil or do like hal said a foil pan.
You could add some apple juice or beef broth to the liquids from the FTC foil.
Thanks, do you think I should under cook it a little, and then bring it back to 180*-190*??
Quote from: bundy on July 05, 2010, 05:14:58 PM
Thanks, do you think I should under cook it a little, and then bring it back to 180*-190*??
Since it is gonna stay in fridge for 4 days, I'm in favor of an cooking it to almost the it you want and a low slow rewarm.
Oven on like 200 to 210.
Remeber FTC will raise the temp of the brisket 5 to 8 *'s depending on how large the brisket is.
You should start thinging about fridging it when the FTC temp drops close to 140.
I prefer to use a higher heat for reheating. I generally will reheat at 350°F, and use the pan/tightly foiled method. I personally don't see any advantage is rewarming low & slow. If the meat is full cooked, or cooked until a few degrees below "doneness", their is no concern for the need for collagen to break down.
As for pork loins, if you are going to reheat, I would only cook them up to 140°F. I've always had problems reheating unsliced pork loins, they will dry out so I generally will make a special sauce for the loins, slice them and reheat in the sauce.