Allow the Brisket to Thaw in the Refrigerator
A whole frozen brisket will take 24 hours per 5 lbs to defrost.
My brisket weighed 8 lbs and took 48 hours to defrost.
Don’t reheat in a frozen state in your oven, there will be a noticeable loss in overall quality and the meat will end up being more dry.
There’s also cause for concern related to food safety.
Preheat Oven to 350F
Put 3 Tablespoons of a Fat on Top
I almost always have Beef Tallow in my refrigerator but if you don’t have tallow, butter is perfectly fine.
Take 3 tablespoons and evenly space them across the top of the brisket.
Wrap in Foil
Take two sheets of aluminum foil – roughly a wingspan length and overlap them in the center by half their width (pictured above).
Then wrap the brisket in the foil.
If you need a better guide on this – with pictures – read this article.
Place on a Baking Pan and in the Oven
Now wrapped, place on a baking sheet and place on the middle rack of your oven.
It will take ~1.5 – 2 hours for the brisket to reach 165F internal.
Verify the internal temperature by probing the thickest part of the meat – roughly the center.
Once at temperature, slice the meat and enjoy!
