Brisket is some of the best BBQ you can cook. Good thing is that it’s easy to cook ahead of time (for my Texas-Style Brisket Recipe, click here >>) and then reheat brisket later – without drying it out.
Once you have your brisket cooked and it has had a proper rest time. It’s time to package it.
First I drain the juice off the brisket (or out of the wrap) and use a fat separator. This separates the good brisket au jus from the fat.
Next, I use a large food service pan and place the whole brisket – along with the reserved au jus. Then by using the Food Saver Expandable bags, I vacuum seal pan and all.
From this point you can refrigerate it (for up to 2-3 days) or freeze it (if you will be storing it for longer than 2- 3 days).
If you freeze it, just take it out freezer and place it in the refrigerator 2 days before you will re-serve it to allow it to thaw properly.
To reheat brisket, you just need to heat it back to 140 degrees internal – which is proper serving temp.
Open the bag, cover the pan with foil and place it directly into a 325 degree oven. It takes about an hour to get warm enough for serving this way.
You can do the same on a smoker or grill, but depending on your smoker temp, the reheat time will be longer.
Once the brisket reaches 140 internal, remove it from the oven, slice and serve.