Need Help

[bundy]

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

[hal4uk]

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...

[classicrockgriller]

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.

[bundy]

Thanks, do you think I should under cook it a little, and then bring it back to 180*-190*??

[classicrockgriller]

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.

[Habanero Smoker]

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.