The best way to reheat brisket is to sous vide it (sous vide means under vacuum and is a way of cooking. To learn more about sous vide, click here. But don't panic if you don't own a sous vide! We have a hack! And, of course, you can reheat it in the oven.
Method 1: Sous Vide
The reason I love this method so much is because you don't lose ANY moisture!
Set your sous vide for 150 degrees. Once the water has been heated, put the meat in for approximately one hour. In general, the rule for sous vide reheat is 1 hour per inch. Measure the meat's thickest part with a ruler. The thickest part of the brisket when sliced and vacuum sealed could be up to 2 inches.
Method 2: Hot Water Bath
If you don't have a sous vide but still want to heat up your meat this way, don't fret! Make sure to get a large soup pot that will easily fit the 10 by 15 inch vacuum bag. Make sure there is enough room for the water to move freely around the bag. That will ensure it heats evenly.
Boil the pot of water then take it off of the heat. Place vacuum sealed meat into the pot. Cover. 1-3 lbs of brisket will heat within 20-30 minutes as it will be thinner in the vacuum sealed bag. More than that will take 30 minutes to 1 hour, depending on thickness.
Method 3: Oven
Feel most comfortable heating it up the way you know best? No problem! Set your oven to 225. Remove meat from vacuum packaging and place into your container then cover tightly. Place in oven for 1-1.5 hours. Racks of short ribs will need closer to 1.5 hours.
Method 1: Sous Vide
The reason I love this method so much is because you don't lose ANY moisture!
Set your sous vide for 150 degrees. Once the water has been heated, put the meat in for approximately one hour. In general, the rule for sous vide reheat is 1 hour per inch. Measure the meat's thickest part with a ruler. The thickest part of the brisket when sliced and vacuum sealed could be up to 2 inches.
Method 2: Hot Water Bath
If you don't have a sous vide but still want to heat up your meat this way, don't fret! Make sure to get a large soup pot that will easily fit the 10 by 15 inch vacuum bag. Make sure there is enough room for the water to move freely around the bag. That will ensure it heats evenly.
Boil the pot of water then take it off of the heat. Place vacuum sealed meat into the pot. Cover. 1-3 lbs of brisket will heat within 20-30 minutes as it will be thinner in the vacuum sealed bag. More than that will take 30 minutes to 1 hour, depending on thickness.
Method 3: Oven
Feel most comfortable heating it up the way you know best? No problem! Set your oven to 225. Remove meat from vacuum packaging and place into your container then cover tightly. Place in oven for 1-1.5 hours. Racks of short ribs will need closer to 1.5 hours.
