Reheating vacuum sealed unsliced brisket

[Darryl.O]

Hey guys,

Used my FoodSaver for the first time this weekend. Any tips on reheating?

I was thinking to boil. Many of the posts that mention boiling are for sliced pre-sliced or chopped brisket. No mention of unsliced briskets. Just want to verify.

Figure each package to be about 2.5 lbs.

Thanks!

 

[John Ford]

Reheat in a simmering pot of water.

 

[Darryl.O]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John Ford:
Reheat in a simmering pot of water. </div></BLOCKQUOTE>

Right, but I was hoping someone could give me guidelines on boil/simmer times as it's difficult to determine if its warmed through behind a sealed bag.

 

[K Kruger]

Bring a pot of water to a boil. Put the bag(s) in. Cover, then wait maybe 2-3 minutes, tops. Turn off the heat. About 20 min later remove, cut the seal, slice and serve.

 

[Darryl.O]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Bring a pot of water to a boil. Put the bag(s) in. Cover, then wait maybe 2-3 minutes, tops. Turn off the heat. About 20 min later remove, cut the seal, slice and serve. </div></BLOCKQUOTE>

Thank you!

 

[Rick Kramer]

Kevin, would you go less time if it was a one pound bag of sliced? Hmmmm ... he never said if it was frozen or not. Would that make a major difference?

 

[Stefan B]

Question - If freezing brisket in a vacuum sealed bags is sliced or un-sliced preferred or does it make a difference?

 

[K Kruger]

Yes, I would go less time. Significantly less if sliced and spread out, less is sliced but packed together tightly.

If frozen, thawing will add a little extra time but not much.

To avoid potentially overcooking, which is always a possibility but moreso if sliced, one can simply not heat the water to boiling. Get it to the sub-simmer point, around 160, add the vac'd bag, then keep the burner on and allow the water to reheat to 160 again. Wait several minutes, a few more if the meat was stacked, was unsliced, and/or was frozen, then remove.

 

[Rick Kramer]

For 1 lb bags of frozen sliced brisket that's 50/50 stacked and spread out I usually suggest placing the bag(s) in boiling water, return to boil and then simmer for a total time of 15-17 mins. I actually don't think most of them scale back the heat, but they all seem to think it comes out great. I'm cool with that!