Larry Wolfe
Closed Account
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting:
Larry those look awesome! I am curious about your after cook procedure. How did you refridgerate them? Did you vacuum seal them and did you pour some of the juice in with the meat? </div></BLOCKQUOTE>
Thanks Steve.
After the briskets rest, I open the foil and let them cool down for about 15-20 minutes before slicing. After I'm done slicing and they're thoroughly cooled, I put them in a pan (see last picture) and wrap tightly with aluminum foil and refridgerate overnight. That will firm up the brisket and the aujus enough to allow it to be vacuum sealed without sucking all the juices out. Then when the briskets are reheated, there will be juices in the back to help flavor and moisten the slices.
Larry those look awesome! I am curious about your after cook procedure. How did you refridgerate them? Did you vacuum seal them and did you pour some of the juice in with the meat? </div></BLOCKQUOTE>
Thanks Steve.
After the briskets rest, I open the foil and let them cool down for about 15-20 minutes before slicing. After I'm done slicing and they're thoroughly cooled, I put them in a pan (see last picture) and wrap tightly with aluminum foil and refridgerate overnight. That will firm up the brisket and the aujus enough to allow it to be vacuum sealed without sucking all the juices out. Then when the briskets are reheated, there will be juices in the back to help flavor and moisten the slices.
