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Unread 08-28-2013, 10:39 AM   #8
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
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Last year, one Saturday, we did a brisket test and cooked 2 16 lb briskets. After we tasted, learned, split up the briskets and everyone left my wife and I looked at a pile of sliced brisket left over. I put some in zip lock bags and I vacuum sealed some – tossed it all in the fridge. I also strained - separated the drippings and put that in plastic containers. By Tuesday we still had a bunch left over so I took it to work with a crock pot – I tossed the slices and the drippings at 7:30 and let it warm up. There are 8 people in my section and by 10:00 the brisket was gone.
For 3 day old brisket it tasted great and still had the smoke flavor. Reheating it in a crock pot with its drippings worked out well and it was very moist.
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