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Old 12-21-2012, 09:19 AM   #5
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
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I used a combination of methods taught to me by BBQ Bandit and Pitmaster T. I had to combine the efforts because of my available materials and the time I had to work in.

I cooked a 12 pound brisket, sealed it in a large foodsaver bag along with some of the au jus. Then, I plunged it into a cooler full of ice to cool it down quickly. Once cooled, I put it in the fridge.

The next day, I boiled some water in a large pot and put in the brisket still sealed in the bag and let it boil for about 30 minutes. I removed it from the water and put it in a cooler and took it to the destination where I sliced and served it.

It was superb! I couldn't tell that it had been reheated.

Thanks Bandit and Pitmaster T!
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