PeterD
TVWBB Super Fan
Hi all
I'm not doing my First Brisket of the Season for Smoke Day, I rummaged in the freezer and found a Restaurant Depot double pack of 4-bone beef ribs from A While Ago. Since it's just going to be my wife and me this year, I'm in a bit of a quandry. Do I re-freeze the unused rack, or cook them both? There's no way we'll be able to finish off 8 bones worth of beef, so if I cook both racks can they be food-savered, and heated up again? And if so, how do I lock in moisture so I'm not reheating shoe leather in a few days?
I have never had any luck food savering and reheating brisket (flat)--it invariably turns to a solid moistureless mass every time I try, so I'm a bit nervous about what to do here. Point, on the other hand, well, there are never any leftovers.
Any thoughts? Please-n-thanks.
I'm not doing my First Brisket of the Season for Smoke Day, I rummaged in the freezer and found a Restaurant Depot double pack of 4-bone beef ribs from A While Ago. Since it's just going to be my wife and me this year, I'm in a bit of a quandry. Do I re-freeze the unused rack, or cook them both? There's no way we'll be able to finish off 8 bones worth of beef, so if I cook both racks can they be food-savered, and heated up again? And if so, how do I lock in moisture so I'm not reheating shoe leather in a few days?
I have never had any luck food savering and reheating brisket (flat)--it invariably turns to a solid moistureless mass every time I try, so I'm a bit nervous about what to do here. Point, on the other hand, well, there are never any leftovers.
Any thoughts? Please-n-thanks.
Last edited: