Brisket Plan

[Guest]

Hello everyone, Looking for a little input.

I am going to attend a outing next week and volunteered a few briskets.

I don't want to drag the WSM along , so I plan on pre-smoking them and simply reheat with foil.

Picking the meat up today and will probably smoke them on Saturday if the weather is nice. With Mothers day and all it may be my only choice since I have to work Mon /Tues.

I will smoke them until done, let them sit and cool off to almost room temperature. I will then vacuum them with my Compact II and refrigerate them until we use them on Friday or Saturday of next week.

Since I work at home, I guess I could wait until Tuesday , but if the weather sucks , I'm shafted.

WIth all the kudos on the Compact II, I assume they will be fine for a week refrigerated rather than frozen.

Any suggestions on alternatives ?

Thanks,

Steve

 

[Guest]

Steve,

I have a Compact II. I have stored vacuum-packed Q (chicken, butt, brisket) in the fridge for a couple of weeks and it always held up fine. I have always pulled or sliced the butt/brisket first, though.

Steve

 

[Kevin Taylor]

Hey Steve!

Sounds like a plan! The brisket will keep.

I agree with Steve also...separate the point and the flat. Pull the point while hot! Much easier than heating and then pulling. Keep the flat intact and slice when serving.

Stogie

 

[Guest]

Hey Guys,

Just wanted to let you know that this went over great.

Funny how 20 people slowly gravitate from the poker game to the kitchen.

The Compact vacuuming did it's job , without freezing the brisket, for a week. I just tinned it and brought it up to temp.

It was gone as fast as I could slice it.

Thanks for the input,

Steve