How to Prepare Brisket and then Reheat
Brisket is widely known as the king of meats and people always compare how long they smoke them as a badge of honor. Smoking your brisket for 22 hours does not get you a medal, it gets you over cooked brisket. Briskets should be done in 12 hours or less, after the first couple of hours it does not really absorb more smoke flavor anyways. I developed this recipe for cooking brisket a day in advance because when we teach our classes, there is not enough time to cook a brisket from raw unless I got up at some crazy hour. I handle this by cooking the brisket the day before, chilling it down and then re-heating. The comments we get on the brisket range from “This is incredible” to “This is the best brisket I have ever had”. I do not hide the fact that it’s re-heated, but I usually don’t reveal that until after people have eaten some. So, if you ever have an event that starts before lunch and you want to make sure your brisket is perfect, consider smoking it the day before and re-heating.
Servings: 10 people
- Sturdy Roll of Tin Foil
- Foil Trays
- 1 each 15 lb full packer brisket, point and flat separated
- 2 tbsp Yonedas Grannies Gold Mustard Sauce
- ¼ cup Boar's Night Out White Lightning
- ¼ cup Big Poppa Smokers Cash Cow
- ¼ cup Big Poppa Smokers Double Secret Steak Rub
- 1 bottle Yonedas Honey Chipotle BBQ Sauce
- ½ cup Salted Butter
Seasoning the brisket
- Rub the whole brisket down with the Grannies Gold Mustard, this will act as a binder to help your rubs stick to the meat. Next you want to lay down an even layer of all 3 rubs. I start with the white lightning, then hit it with the Cash Cow and then finally a light dusting of the double secret steak rub. Let the seasoning sit on the meat at room temperature for about 20 minutes until the meat starts to look moist.
Smoking the brisket
- Pre-heat your smoker to 250 degrees. Place the brisket on the smoker and let it cook until you see an internal temperature of around 165 F. At this point you want to wrap the whole brisket in tinfoil. Wrap it tight and put the probe back into the meat. When you hit an internal temperature of 200 degrees it is time to start checking for tenderness. Probe the meat with a thermometer probe. Once the thermometer starts to slide in like butter the brisket is done.
Resting your brisket
- Once the brisket is done, I open up the tinfoil to allow some of the heat to escape from the foil. Let it vent for 5 minutes and then reseal the brisket and let it rest at room for about 1-2 hours wrapped tightly in the foil.
Chilling the brisket
- Place the brisket in the fridge, wrapped tightly in foil and let it chill overnight or up to 24 hours before reheating.
Reheating the brisket
- This is where the magic happens. Unwrap the flat of the brisket and place ¼ cup of butter on top of the brisket. Wrap the brisket flat in butcher paper with the butter and place it back onto your smoker at 250 degrees. For the point, cube up the point and place it in an aluminum foil tray. Cube up another ¼ cup of butter and place it in the pan. Pour about ½ bottle of you Need a BBQ Honey Hickory Chipotle sauce in the foil pan and stir. Cover the foil tray in aluminum and place it on the smoker. You want to let the brisket reheat in the butter for about 2-3 hours. Once the brisket is warmed through, it should be ready to eat, you do not need to rest it at this time.
Step by Step
- Season your brisket with Grannies Mustard and an even layer of White Lightning, Cash Cow Rub and Double Secret Steak Rub
- Let the seasoning meld with the smoker for about 20 minutes before placing it on the smoker at 250 F
- Cook the brisket until it reaches an internal temperature of 165 F
- Wrap the brisket in foil and continue cooking until it is probe tender (usually over 200F)
- Vent the heat off the brisket and then let it rest for 1-2 hours before placing in the refrigerator
- Let the brisket chill in the fridge for 12-36 hours
- Cube your burnt ends and add in ¼ cup of butter and sauce to a foil tray, cover and place on the smoker
- Wrap your flat in butcher paper with ¼ cup of butter and place on the smoker
- Smoke both the burnt ends and flat at 250F for 2-3 hours until warmed through
- Serve hot, you don’t even have to tell your guests its reheated!
How long can you keep your brisket chilled?In theory, you should be able to hold your brisket for up to a week if you were to vacuum seal it. Wrapped in foil, I would not leave it longer than 36 hours. This brisket is best if you reheat it within 24 hours.
Can the brisket be kept hot instead of chilling?You can safely hot hold a brisket for up to 4 hours if you keep the temperature above 140F. so if you are aiming for a hold time of longer than 4 hours, it is best to cool off the brisket and re-heat it when you are ready for it.
What if I am Gluten Free?This recipe is entirely gluten free.
Do I have to chill the brisket before serving?No, this recipe can be made and eaten fresh. All you must do is after the brisket is rested, instead of putting it into the refrigerator, at that point, put it in your belly.
Tried this recipe?Let us know how it was!