Three words hold the key to a good smoked brisket: Low and slow. Arriving at that perfect ... to getting a good piece of meat after the reheat. Cooked brisket can last in your freezer for up ...

Scatter onions in a 4–6-quart slow cooker and add brisket, fat side up ... Let cool; cover and chill. Reheat, covered, at 325° for 1½ hours. Recipes you want to make. Cooking advice that ...

In a slow cooker, add the brisket, enough water to cover it ... For sandwiches, slice as thin as possible when the meat is cold. Reheat as needed. Lucky for us, metro Detroit is known for several ...

The key to good brisket is cooking it slowly, immersed in liquid in a tightly covered pan (a slow cooker is perfect ... cool it to room temperature and then reheat it slowly before serving ...

Freeze leftovers in portions in sealed containers and add a little extra hot water or stock when reheating. You will need a slow cooker that holds around 4 litres/7 pints for this recipe.