Reheated mail-order smoked brisket

Remove the brisket from its sealed plastic and place it on a sheet tray or large baking dish. Do not slice it until reheating is complete.

Reheat on the middle rack at 225 for about 75 minutes, or until the desired internal temperature is reached.

Leave it unwrapped so the bark can crisp; chop unsalted butter and set pads on top (optional).

After a little over an hour, start checking the temperature rather than relying on time, so it is hot enough to render the fat but not mushy.

Heat to 145 internal for serving and slicing (the instructions say 165, the USDA recommendation).

Pull it onto a cutting board, rest a minute to equilibrate, then slice.