Frequently Asked Questions

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Rewarm & Cut your Brisket

Rewarm:

If you’ve purchased a pre-cooked Brisket (a Brisket that has been refrigerated, it will need to be rewarmed). It's not uncommon for someone to order a Brisket with plans to serve it days later.    Here are our recommended instructions to warm the Brisket (06steps). 

Note: You should get a thermo-pen to measure the temp of the brisket.  I wouldn’t risk not having one.  You can get it at any kitchen type store or order it from Amazon for less than 10 bucks.  

1. You'll need to plan to remove Brisket from the fridge and allow for at least  5 to 6hrs to rewarm it before party/serving time.  Leave the Brisket wrapped,  pre heat your oven to 225 degrees.  

2.  Place it in the oven.  ***Pro tip- take a look at and remember which side of the Brisket is the thickest (taller).  This is called the point. When you check the temp with your thermo-pen, check it in the thickest part (the point).  

3. At least every hour check the temp of the brisket.  The thicker part needs to reach 165.  

4. Some ovens burn hotter or cooler than others, so check more frequently if necessary.  Again, reiterating, 165 is the temp you want to achieve.   

5. Some briskets are  not cooked to completion.  If you've been informed of this,  you will need to bring the temperature of your brisket to approximately 195 degrees instead of 165.  Then you’ll need to let it rest for an hour.  For Briskets not quite cooked to completion, you can raise the oven temp to 250 degrees and check the temp of the brisket at least every hour after the 2nd hour.  

Note:  Reheat can take  3 to 5 hours. So plan accordingly because you'll still need to let it rest for about an hour before unwrapping it.      

How to Cut it:

6.  Cutting the brisket:  YOU MUST CUT AGAINST THE GRAIN.      Note:  We’ve cut a notch on the skinny side of the brisket that looks like this  /. ALSO, we we placed a TOOTHPICK in the direction you should cut the brisket.  Don't eat the toothpick ;-).   We do that so we/you can immediately know which way the grain is going.  The notch is not on the Point or Thick part of the Brisket.  It's on the other side (the Flat) of the Brisket.  When you look at the Flat side, one side will be slightly thinner than the other.  The notch "is not" on the thin side of the flat, it's on the thicker (taller) side of the flat. Whew!  That's confusing... Just look for the TOOTHPICK and make sure you cut in that same direction.   

*You’ll need to cut the brisket in the same direction as the notch.  If you don’t cut against the grain your brisket will cut like pulled or chipped  beef.  Search "how to cut brisket" on youtube if you need additional information.   

Enjoy!  

Monitoring the Internal Temperature of the Turkey

It’s vital to keep an eye on the internal temperature of the turkey as it reheats. Use a probe thermometer to check the temperature periodically without needing to remove the turkey from the oven.

While you’re not cooking the turkey from scratch, it still needs to reach a safe internal temperature to avoid any potential bacterial growth. Aim for an internal temperature of around 140 degrees Fahrenheit, but don’t exceed 150 degrees, or the turkey will become dry.

Estimating the Reheating Duration

The actual reheating time for your turkey will vary based on different factors. However, it’s helpful to have a rough estimate so you can plan your meal accordingly.

If you’re reheating the turkey at the recommended temperature of 275 degrees Fahrenheit, the process could take between 3 to 4 hours, so start early. If you choose to reheat the turkey at 325 degrees Fahrenheit, it will take around two and a half hours to complete.

Remember to allocate an extra 30 minutes after the turkey has been reheated to let it rest before serving. This resting time allows the juices to distribute evenly, ensuring a delicious and moist turkey.

By following these steps with patience, focus, and precision, you will have a perfectly reheated whole turkey to enjoy with your loved ones.