D Jennings
TVWBB Fan
I'm planning a 13 lb brisket cook. I would like to freeze about half once done. The plan is too vacuum pack as a whole, not sliced. Thaw and reheat in hot water. Anyone tried this approach?
I was thinking the same thing. Several ways to freeze/reuse. D Jennings, your way is as good as any.Leftover brisket? Whats that?
I think this is the way to go. This is what I do with all my leftovers...Portion them out before freezing that way you can take out only what you need...Killer chili, Tomato Sauce with brisket, Baked Brisket Mac and Cheese...brisket pizza..surf and turf paella with shrimp and brisket... In my opinion don't freeze the entire thing as one chunk....I like smaller chunks, just two of us at home, so smaller quantities for a couple of sandwiches or slices for two dinner plates is nice. Also, I can share smaller chunks with family and friends.
I like to thaw in the fridge, slice, and heat gently in the microwave at 20% power. I've also done the hot water reheat thing, it works well, too...easy with small chunks, too.