Ferrisbbq

Don't have time to cook a whole brisket before your event? Cook it the day before and reheat the next day! Here's how...

- Once your brisket cook is complete and internal temp is 200, allow your brisket the normal rest time in a large tin (2-3 hours) and wrap the tin in foil

- Put the tin in the fridge overnight, and remove 30-45 minutes before you want to reheat. Slice a stick of butter and spread out on the brisket (you can see the butter stained on the bark in the pic)

- Set your smoker (or you can even use the oven) to 225 degrees, remove the foil and let it heat in the pan with the original juices. If using a smoker, you only need heat, not smoke as the meat has already taken all the smoke it needs

- Once your internal temp is around 145, you can pull the brisket and slice at your leisure

You'll see there isn't much of a drop-off....the brisket was still juicy and tender!



📷 .clifford

Which BEEF are you going for first??? Drop a number below 👇👇

1. Smoked beef short ribs
2. Smoked beef brisket
3. Beef brisket burger
4. Reverse seared tri-tip