Keeping Cooked Brisket for a Week?


 
S

Stone

TVWBB Super Fan
I'm going to smoke to whole packers this weekend for a bbq on 10/22. Am I better off cooling quickly, vacuuming and freezing? Or fridging?

To reheat, is boiling ok? Or thawing and ovening?

Tanks.
 
I'd cool quickly then freeze. Thaw in the fridge a couple days before you need it. Go with 'ovening'. I prefer to put the brisket on a rack in a roasting pan and drizzle with a little stock (or saved juices from the cook). Cover tightly with foil, 275-300 oven till the internal hits 150. Rest 10, slice and serve.
 
No. Brisket reheats better whole, imo. Slices tend to get hot then lose moisture. It is possible to reheat slices by thawing and gently warming on top of the stove, bathed in a mixture of stock plus a little unsalted butter, or juices, but I think the results are better if stored and reheated whole when that option exists. Less chance for a pot roast-y finish.
 
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