Serving my brisket the day after??????

[UNKYFUNKY]

I will be bringing a brisket to a friends the day after I will be smoking. I will be I have to reheat my brisket. Any tips so I don't dry it out?  Should I still FTC after the cook prior to putting it in the refrigerator? I was thinking that I could possibly vacuum seal it and maybe heat it again in hot water? Any tips would be appreciated

[Ka Honu]

... vacuum seal it and maybe heat it again in hot water...

You answered your own question - that's the way it's done. FTC before storing and don't slice til you're ready to serve.

[Wildcat]

... vacuum seal it and maybe heat it again in hot water...

You answered your own question - that's the way it's done. FTC before storing and don't slice til you're ready to serve.

Ditto. I recommend you do not let the water boil. Sometimes the bag will loose its seal if the water boils.

[UNKYFUNKY]

Thanks for the quick responses! Appreciate your help

[tskeeter]

Unk, unless you're at high altitude, a gentle simmer has the water at about 200F.  Just under a simmer is a good temp for reheating food sealed in a vacuum bag in order to prevent the seal from getting too warm and opening up.

[UNKYFUNKY]

Thanks again. Cooked brisket in the fridge. Will follow your direction!

[beefmann]

vac seal and reheat