From The Smoker

Reheating Smoked Brisket

Serves 4 to 6, about an hour

What You Need

• 1 One90 Smoked Meats Brisket 1lb, thawed in the fridge overnight
• A stockpot big enough to cover it
• A kitchen thermometer

How To Do It

1. Thaw it in the fridge, not on the counter and never in the microwave. A big brisket needs two full days.
2. Leave it whole. Do not slice it until it is hot all the way through, because sliced brisket dries out in minutes.
3. Bring a stockpot of water to a simmer at 165 degrees and submerge the unopened package. Leave it sealed.
4. Give it 10 minutes per pound, so about 100 minutes for a 10 lb brisket, until it is soft and warm all the way through.
5. Rest it 15 minutes, then slice across the grain about as thick as a pencil.

Ranch tip: It is already smoked and fully cooked, so all you are doing is warming it back up. It cannot overcook in 165 degree water, so an extra half hour while you finish the rest of dinner will not hurt it a bit. If you want the bark to firm up again, pull it out of the bag and give it 10 minutes on a sheet pan at 450 degrees. Whatever is left makes chopped beef sandwiches, and the trimmings belong in a pot of beans.