Snow’s Brisket

(Community Matters) So my new friends from San Francisco to whom I shipped 15#s of Snow’s brisket and I have been following up on the best way to reheat the meat. They’ve been in phone conversation with Kerry, owner of the Texas Monthly #1 BBQ restaurant in Lexington, TX.

Their 15#s came in 4 briskets, sealed tight in plastic and cooked almost completely, but not quite. [I shipped these overnight FedEx in a styrofoam cooler and three frozen ice packs – $240 shipping.] They’ve tried boiling meat in the bag, oven warming the brisket wrapped in foil, and last night they tried placing the brisket unwrapped in a 13qt le creuset on top of a 1″ wire grate with 1/2″ water at 200 for 2.5 hours. The latter the best results so far. We’re going to try to replicate results so as to confirm best practices. I used the 2nd approach with okay but not best results. Drew Valcourt swears Snow’s ribs (I sent him a healthy package of left overs) are the very best in the “whole world.”