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Unread 10-26-2004, 10:47 PM   #10
somebody shut me the fark up.
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Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
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Originally Posted by BBQchef33
i vacum seal them before i freeze em.. Then when the time comes, i'll let them defrost on their own left out overnight or in the fridge. Then i slice them while cold(real easy to slice that way) and lay the slices in a casserole dish. Put the juices in the dish with a little beef broth or stock(sp?) and just heat in the oven for a little while. I have used some onion soup in place of beef stock and that was pretty good also.
Just an epitaph (sp)

used Phils method

sliced thin, added to casserole dish, stacked them with plenty of room (slices that is) and a hint of water. covered, 325 for an hour or so.

fall apart awesome

my mom said "next time you make that thar brisket, make sure you invite me"

I love a decent left over!!

Thanks guys.

Still gonna boil in the vac bag some day.

"Boots and Pants and Boots and Pants and Boots and Pants..." - Maxwell

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
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