Small Brisket today

[smokin65]

Sorry, no pictures today.

I decided to smoke a brisket for fathers day dinner, so I went to Costco and bought a small one (6.5 lbs) I use the Pachanga rub.  I put the rub and mustard on last night for an overnight cure.  Pulled it out of the fridge this a.m. at 6:15, pre-heated the digital smoker and put the meat in at 7:30.  I smoked for 4 hours, combo of Mesquite and Hickory (heavier on the mesq.)  I targeted the smoker temp for 220, but found my Maverick probe said It was about 10 degrees light so I boosted the temp to 230 and all is well.  It is now 3:30pm the I.T. is reading 168 and climbing slowly.....all is well and I'm a patient guy (besides, we have no plans for today other than a h.s. graduation party that was at 1).  When it hits 180 -185 I'm going to foil and put back in the smoker till I.T. reads 190, then I'll complete the FTC for a couple of hours before putting it in the fridge till tomorrows dinner. 

Does anyone have a good reheating method that won't dry out the meat?

Oh, it's Seattle, it's raining (since 2:30am) and a whopping 57 degrees......

To all you dads out there.......HAPPY FATHERS DAY!!!!!!

[GusRobin]

I would pull it at 185 and FTC at that time. I usually reheat in a crock pot and it comes out very tender, You can put some of your favorite liquid in it. I usually catch drippings in small bread pans when i cook briskets or butts and use that when I reheat,

[smokin65]

Thanks Gus,

I don't have a crock pot....LOL.

I do save the juices that accumulate during the FTC, and put that over the cut meat.  I've been having good success with seal-a-mealing the meat, then heat it up by putting the pouches in boiling water to heat up.....but the brisket is a bit larger than my bags.....I suppose I can cut it into a couple of pieces and do it that way.

[Habanero Smoker]

I reheat one of two ways. I will place it in a foil pan, add some low sodium beef broth; about 1/4" - 1/2" up the sides of the brisket. Cover with foil and seal tightly, and place in a 350°F preheated oven. When reheated remove and slice.

The second way is that I slice the brisket cold, place it in a foil pan, make an onion sauce and pour that over the brisket. I reheat the same way as above, but without the broth. I don't have time the morning to search for it, but I have posted the onion sauce recipe.

[GusRobin]

The second way is that I slice the brisket cold, place it in a foil pan, make an onion sauce and pour that over the brisket. I reheat the same way as above, but without the broth. I don't have time the morning to search for it, but I have posted the onion sauce recipe.

Got ya covered - I think this is what Habs was to referring to:
http://forum.bradleysmoker.com/index.php?topic=10096.0

[Habanero Smoker]

Thanks Gus. That's the recipe.

[OU812]

Thanks Gus. That's the recipe.

And that recipe is gooood.  :o