Saving and re-heating brisket

[Lee Morris]

Well, my first brisket flat is set to come off the cooker in about 30 minutes.

I may be getting a little ahead of myself...it may not be worth eating...but I was wondering about the best way to save and reheat brisket.

I was thinking I would go ahead and slice it all and then FoodSaver and freeze the slices we don't eat. Is that the best idea...or should I only slice what I need tonight and keep the leftovers intact?

Then for re-heating, can I just put the FoodSaver bags into boiling water like re-heating pulled pork?

Thanks for any info.

 

[Tom Chips]

Just FYI, this topic has been covered hundreds of times, in many possible variations. If you search the forums, you will find all your answers and more.

 

[Bryan S]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lee Morris:
I was thinking I would go ahead and slice it all and then FoodSaver and freeze the slices we don't eat. Is that the best idea...or should I only slice what I need tonight and keep the leftovers intact?

Then for re-heating, can I just put the FoodSaver bags into boiling water like re-heating pulled pork?

Thanks for any info. </div></BLOCKQUOTE>
When you take it out of the foil after the rest and slice up, pour all the drippings into a measuring cup and let it sit for about 5 min and then place in the fridge to harden. The fat will go to the top and the meat drippings will turn to a jello like subsatance. You can take off the fat and save for homefries in the next couple of days, or toss it. The jello I smear on top of the slices once they are in the vac bag, then seal. Yes to the simmering water reheat method.

 

[Brad Benski]

I had a left-over brisket for lunch today. Cooked 2 whole packers 3 weeks ago and had placed 2 unsliced flats into seperate foodsaver 1 Gallon bags.

Thawed in the refrigerator overnight to insure it wasn't frozen inside, then simmered in a light rolling boil for 20-35 minutes. Came out great. Took the left-overs and sealed them up and into the freezer again.

The only thing is about 3 cycles of freeze-reheat is the best I can do before the meat starts to get "dry", it's not tough just not as juicy as when first cooked.

Brad.

 

[K Kruger]

The problem (if one can call it that) is the 'light rolling boil'. That temp will start cooking a brisket all over again. If you pull the brisket out early enough you can be fine, but repeated 're-cooking' will definitely overcook the meat. Try less than a simmer (165-170 water, tops) or try bringing the water to a full boil, putting in the brisket, then shutting the heat off and simply covering the pot for 20-25 min.

Just a thought.