Brisket Slice hot -or- cold

[75fordfan]

Hey guys, i have a brisket that i smoked yesterday, it's been in the fridge all day { uncut in foil } Can i slice it cold tonite and warm it up for lunch in the morning...Or warm it tonite / slice it and reheat it in the morn.

[jminion]

I prefer warming whole them slicing. Sliced brisket drys fast enought without exposing all that meat by slicing it first. Warm in the morning and slice the as close the time you serve as possible.
Jim

[Race R Us]

i slice it cold then reheat before its time to eat. when i heat it in the microvave i put a moist damp paper towl on top and nuke about 15 seconds at a time

[Buckeye]

I prefer warming whole them slicing. Sliced brisket drys fast enought without exposing all that meat by slicing it first. Warm in the morning and slice the as close the time you serve as possible.
Jim

Welcome jminion.....glad ta have ya on bord....R u by any chance tha "minion" reesponsable fer "the Minion Method"? :roll: :roll:
75.....I have tried both waze an perfer ta slice it while warm....slicin while cold tends ta tear tha top porshun of tha briskit.....mite be tha sorry ol nife I'm uzin'. Need a Granton Edge........Santa? Oh Santa.

[75fordfan]

Hey Buckeye... i got any suggestions on my question ?

[Buckeye]

Hey Buckeye... i got any suggestions on my question ?
I wuz gittin there.

[75fordfan]

:( :( :wink: :wink:

[Buckeye]

I hit tha submit button insted of tha preview...so I posted before I wuz ackualee finished.....my bad. :? Az u see... there may not be a rite way ta do it, nor a wrong way.....sum slice it cold...sum warm it up then slice it. Cut it in half....then warm 1/2 an slice, then slice tha cold 1/2 .....see which duz better. :wink:

[jminion]

Buckeye I would be the one the one they named the Method after but when I grow up I rather be rembered as a BBQ'er.
Thanks for the welcome.
The reason I like to warm the brisket whole is the same reason I would not want to heat a spiral cut ham they dry out durng the reheat, too much surface of the meat exposed. But there is always more than way to do things.
Jim

[Paul Taylor]

Jminion, That's the way that I would do it. Just warm up the whole thing before you slice it so that you don't take any chances on drying it out. That's just me. BTW, welcome in from the bayous brother.

Paul Taylor

[Woodman]

Geesh Buckeye, I was gonna ask him if he was "the" Jim Minion. You and 1044 always beat me to the punch! I guess I gotta quit going to bed at 9:00 pm! :wink: Welcome to the forum Jim! Woodman

ps. I like to reheat the whole brisket and slice it!

[Dirty Ron]

Welcome Jim. It's great to have you around. And yes, you will be remembered as a great Q'r in addition to "The method".

[Mac]

Welcome Jim. The forum has certainly taken three steps forward with your presence. :D :D 8) 8)

Unfortunately with Woodman the forum takes two steps back so in general we are still ahead by one step! :wink: :wink: :roll: :roll:

[gatorpit]

Welcome, Jim. After I pull the brisket off, I like to let it cool a bit before slicing. Seems to slice better warm as opposed to hot off the pit or cold. If it wasn't done after cooking, then warm it up and slice just before serving. Ritch

[Bob-BQN]

If I want some real thin, almost paper-thin deli slices for sandwiches I will refrigerate the brisket and slice it cold. Since we vacuum seal the sliced brisket with some of its natural juices, MMmmmm, it never dries out during reheating. Always moist, always tender, always good!

[jts]

If I want some real thin, almost paper-thin deli slices for sandwiches I will refrigerate the brisket and slice it cold. Since we vacuum seal the sliced brisket with some of its natural juices, MMmmmm, it never dries out during reheating. Always moist, always tender, always good!

I second this method. If you aren't going to eat the entire brisket, just slice up the whole thing, heat up what you are planning on eating, and keep the rest of the slices cold. You only have a limited number of times you can heat the brisket up and keep it tasting good. Thats why I wouldn't warm up the whole thing first and slice off what you want. Now if your going to eat the whole brisket at one setting, you can go either way.

[1044]

Well, since the question has been answered well, several ways, I'll just say, welcome Jim.

Now Woody, don't blame your bedtime for being slow to respond. You're a lot like Texana. If you ask Texana, "Do you think as slowly as you speak?" he will pause, look up then down, as if the answer is written in the clouds or on the ground, then slowly respond with a, "Uh, w-w-what? Whaddaya mean?"

Anywho, Jim, this place isn't a Q site, it's an adventure.

Howard Barlow

[Woodman]

Well, since the question has been answered well, several ways, I'll just say, welcome Jim.

Now Woody, don't blame your bedtime for being slow to respond. You're a lot like Texana. If you ask Texana, "Do you think as slowly as you speak?" he will pause, look up then down, as if the answer is written in the clouds or on the ground, then slowly respond with a, "Uh, w-w-what? Whaddaya mean?"

Anywho, Jim, this place isn't a Q site, it's an adventure.

Howard Barlow

Howard , are you related to the famous Private ****, Phillip Barlow :wink: Woody

[1044]

Well, since the question has been answered well, several ways, I'll just say, welcome Jim.

Now Woody, don't blame your bedtime for being slow to respond. You're a lot like Texana. If you ask Texana, "Do you think as slowly as you speak?" he will pause, look up then down, as if the answer is written in the clouds or on the ground, then slowly respond with a, "Uh, w-w-what? Whaddaya mean?"

Anywho, Jim, this place isn't a Q site, it's an adventure.

Howard Barlow

Howard , are you related to the famous Private ****, Phillip Barlow :wink: Woody

Too many opportunities here, so I'll just play it straight (Ok, ok. So I tee'd another one up for ya). No, I am not related to Phillip Barlow, as far as I know.

[Grumpy Gator]

Too many opportunities here, so I'll just play it straight...

Howard... say it ain't so! :oops: :shock: :shock: :roll:

[Woodman]

You're in Europe Howard! Go to Hamburg and play it any way you want! :wink: Wood

[Dirty Ron]

I think it's funny, Howard is overseas and has to make time to post ~ WM was up here for one day and went into posting withdrawl :roll:

[Texana]

If you ask Texana, "Do you think as slowly as you speak?" he will pause, look up then down, as if the answer is written in the clouds or on the ground, then slowly respond with a, "Uh, w-w-what? Whaddaya mean?"

Howard Barlow

"Uh, w-w-what? Whaddaya mean?"

"Uh, a-a-are ya t-t-t-talking t-to m-eeee?"

"Whad I do n-n-n-now?"

[Woodman]

It's not for me ya see.....uh yeah......that's it....... it's ,um..
....for all the folks who.......um,.....like to .......uh read.....
all the smart..........funny stuff ........yeah stuff I .....um,
,,,,,,,got to say! Yeah, I could ......um, uh......quit if I um........wanted to! :wink: :roll: :roll: Woodpost

[Cal_BBQ Pit]

Hey 75fordfan,
First of all, welcome. This is a great place to be, although I've been away for a while!!

I like slicing mine cold and then heating it up, with a light sauce on the top to keep it moist. Now, this is if its just for me. If its for a crowd, then I warm the whole thing up, and then slice. I do my tri tip the same way....hope this helps! 8)