According to Michael Symon, you should never risk it with your chest. One Twitter user asked: “@chefsymon has a 20 pound waygu brisket that will smoke. Is it okay to smoke it the day before, wrap it in butcher paper and reheat it the next day.” Simon replied, “I would avoid at all costs if possible…breast is best when not warmed up…especially using such an expensive waygu.”
Symon is right with the waygu beef. As American coffee stated in March 2022, waygu beef can cost upwards of $200 a pound. BBQ Revolt explains why Symon recommends avoiding reheating beef brisket if possible. Meat is especially prone to drying out when the air hits, especially if it’s been stored improperly. By cooking it using one method instead of splitting the preparation process, you eliminate the risk of your breast drying out.
As meat smoking HQ details, smoking your brisket until it’s ready to eat is a time-consuming task, requiring between an hour and a half and two hours per pound of meat. So people might be tempted to smoke it part of the way and then finish it in an oven to reduce that time. According to Symon, however, what you save in labor and time you lose in the quality of the finished product. Essentially, Symon is advocating for your full chest commitment.
