Freezing and reheating a brisket?

[Robert Z]

I want to freeze some left over brisket in the Foodsaver. I'm going to wait till the meat is cool and then vacuum away.

When I want to eat, do I simply defrost in the fridge and then cut open and reheat in the oven?

Is it better to boil in the bag (still sealed) after defrosting?

Any suggestions appreciated.

 

[K Kruger]

It, like everything Q, is a personal preference thing. If it's 'some', I freeze in the FoodSaver (with a little juice/liquid) and boil-in-bag. If it's a large hunk I don't. I do this instead.

 

[Vernon N]

Hey Kevin --

Reheating whole butts in the boil-in Foodsaver bag has worked so well for me -- what is the difference with your link in reheating whole brisket in foil and the Foodsaver boil method??

 

[K Kruger]

Vernon--

There might not be much of a difference with brisket, but I'm inclined to a dry-heat approach with a little liquid in the pan, tightly covered. A texture thing. I have not compared the two approaches with whole (or a large piece of) brisket.

 

[Robert Z]

I assume I let it thaw in the fridge for a day, then cut it out of the Foodsaver and follow the directions in the link.

I'll try that approach.

Thanks again Kevin.