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Set the oven for 300F and plan to reheat about 20 minutes or so if itâs already sliced or up to an hour or so if it isnât. You should then have yourself a perfectly warm and moist brisket dinner thatâs every bit as good as it was when it first came off the smoker.âve had success wrapping my brisket up tightly in aluminum foil and then sealing it in a freezer bag. If you really want to take this method to the extreme, get a straw and suck the air out of the freezer bag before sealing.
Checking the Temperature While Smoking. To achieve the best results, I cook the beef brisket at 225 degrees for about 1 hour and 15 minutes per pound. The time per pound is strictly a guide and cooking times wil actually vary.f you are cooking the brisket at a temperature between 225 and 250 degrees, pull it off the pit and put it in a cooler for 2 hours when the internal temp is 185. If you are cooking hot and fast (around 325 degrees F), which isn't discussed here, pull the brisket off the pit at 200 and put it in a cooler for 2 hours.