Tom Raveret
TVWBB Pro
So we cooked a nice Brisket (flat from Sams) and served during the superbowl while I wasnt overly impressed with the marble the center slices were perfect but I cooked it fat side up and maybe should have tried for fat side down.
Did it low and slow. Havent tried hight temp but will soon.
So when we wer done we had about 1/3 left of the brisket and I didnt want to miss any of the game (or the commercials) so I wrapped it whole in Saran and put it in the fridge.
Now the week before I had lunch at this killer Jewish delicatesen in Milwaukee, Jakes that serves the best pastrami and corned beef west of NY (I've eaten at Katz in NY and think it may be better than Katz's) This place has been around, and in the same place for over 100 years.
So the way they store the pastrami and corned beef prior to cutting (they cut to order for your sandwich) is in these huge steamers under the counter.
It got me thinking why not do that to reheat brisket??
I have a West Bend oval steamer we use for veggies all the time and as long as the piece of brisket isn't wider than say 5 inches should work. So I did it today and it was perfection.
The steam reheated the brisket and it was as tender and wonderful as when it came out of the smoker. Since I foil I dont have a super hard bark anyways and while it was a little messy in the steamer it was a great way to do it without having to slice and foodsaver bag the whole brisket right out of the smoker.
Another thing that I think helps is having the right knife.
I use the slicing knife recommended by Cooks Illustrated the Forschner 40645 its like 18 inches long and so beautifully slices any meat.
The trip to jakes reminded me of how much I love good Pastrami. Now I have to start curing it and making it more myself!
Did it low and slow. Havent tried hight temp but will soon.
So when we wer done we had about 1/3 left of the brisket and I didnt want to miss any of the game (or the commercials) so I wrapped it whole in Saran and put it in the fridge.
Now the week before I had lunch at this killer Jewish delicatesen in Milwaukee, Jakes that serves the best pastrami and corned beef west of NY (I've eaten at Katz in NY and think it may be better than Katz's) This place has been around, and in the same place for over 100 years.
So the way they store the pastrami and corned beef prior to cutting (they cut to order for your sandwich) is in these huge steamers under the counter.
It got me thinking why not do that to reheat brisket??
I have a West Bend oval steamer we use for veggies all the time and as long as the piece of brisket isn't wider than say 5 inches should work. So I did it today and it was perfection.
The steam reheated the brisket and it was as tender and wonderful as when it came out of the smoker. Since I foil I dont have a super hard bark anyways and while it was a little messy in the steamer it was a great way to do it without having to slice and foodsaver bag the whole brisket right out of the smoker.
Another thing that I think helps is having the right knife.
I use the slicing knife recommended by Cooks Illustrated the Forschner 40645 its like 18 inches long and so beautifully slices any meat.
The trip to jakes reminded me of how much I love good Pastrami. Now I have to start curing it and making it more myself!
