Using An Immersion Circulator To Reheat Franklin Barbecue Whole Brisket - The Virtual Weber Bullet

Ever thought about using an immersion circulator to reheat a whole cooked brisket? Watch as I use the sous vide method to reheat a Franklin Barbecue whole brisket ordered from Goldbelly for a special family event.
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[@twenty4941]

Good report. I've used a pot of simmering water to reheat bagged pulled pork, with excellent results, but I have not tried it for a big piece like your brisket. Good to know it works.

[@tonyurquhart7130]

Good vid Chris. Keep them coming. Last year I started to use sous vide to reheat bbq. I also vacuum seal and use sous vide at 150 degrees to hold brisket as I don’t have a warming oven. I am in Vancouver, Canada and going to Austin in 2 weeks. Plan on hitting all the great bbq joints and looking forward to joining the early morning queue at Franklins. Cheers.

[@realpdm]

I use sous vide for re-heating all my BBQ. Pulled pork, brisket, ribs, everything. 165 seems too high though and more 'cover their butts' food safety wise, but I usuall do to a 'serving tempoerture' of 150 of pre-cooked meats that I made.

[@TheVirtualWeberBullet]

Yes, I thought the same about the 165*F recommendation but went with it and the meat was delicious.