The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-28-2013, 08:29 AM   #1
coastal
Full Fledged Farker
 
Join Date: 06-05-13
Location: Hilton Head, SC
Downloads: 0
Uploads: 0
Default Brethren lend me your keyboards- Storing and Traveling with Cooked Brisket?

Storing and Traveling with Cooked Brisket?

I am traveling about 12 hours for Labor day weekend.

My plan is to smoke Brisket here Thursday then store for bringing it with me this weekend.

1) Should I slice it first or leave it whole
2) Do I have to have a vacum seal bag or will ziplock freezer bags work for storing 2 to 3 days.
3) Plan to store in cooler with ice? any problems here?
4) I wont have a oven, steamer etc. will reheating in a foil pan on a grill with its juices be the best way to reheat?
5)anything else I should know?
__________________
Weber Genesis 310, Weber Performer Gold, Weber Jumbo Joe, Chargriller Smokin Pro w/ side firebox
coastal is offline   Reply With Quote


Unread 08-28-2013, 08:42 AM   #2
TheWolfePit
On the road to being a farker

 
TheWolfePit's Avatar
 
Join Date: 08-22-13
Location: Bealeton, Va
Downloads: 0
Uploads: 0
Default

I would slice, vacuum seal and freeze. Travel with it on ice, it will be thawed in 2 days, then lightly heat the bags in a foil pan of water on the grill.

That is just the way I would do it to keep the meat fresh and moist and ease of reheating.
__________________
Larry Wolfe
----------------------------
The Wolfe Pit
TheWolfePit is offline   Reply With Quote


Unread 08-28-2013, 08:48 AM   #3
ButtBurner
is Blowin Smoke!

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Downloads: 2
Uploads: 0
Default

I wound not slice it

I have taken brisket and froze it whole in as large a piece that will fit in the vac bag.
__________________
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie

Member Great Lakes BBQ Assn
ButtBurner is online now   Reply With Quote


Unread 08-28-2013, 08:52 AM   #4
coastal
Full Fledged Farker
 
Join Date: 06-05-13
Location: Hilton Head, SC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by TheWolfePit View Post
I would slice, vacuum seal and freeze. Travel with it on ice, it will be thawed in 2 days, then lightly heat the bags in a foil pan of water on the grill.

That is just the way I would do it to keep the meat fresh and moist and ease of reheating.
How long do you boil?
__________________
Weber Genesis 310, Weber Performer Gold, Weber Jumbo Joe, Chargriller Smokin Pro w/ side firebox
coastal is offline   Reply With Quote


Unread 08-28-2013, 09:00 AM   #5
jimstocks53
Knows what a fatty is.
 
Join Date: 02-05-13
Location: Tyler, TX
Downloads: 0
Uploads: 0
Default

After establishing bark and smoke ring I would finish the cook in a covered foil pan with some liquid (look ma! no clean up!). This will allow you to save the juices and will admittedly soften the bark but you are traveling and cooking ahead of time already. Once cooked I would slice it and immediately place it in freezer bags with its own juices. Use multiple bags - it will freeze faster. Work quickly since meat dries out rapidly once cut. You can let it thaw en route and hopefully have a way to reheat it upon arrival - using again a covered pan au juice.
jimstocks53 is offline   Reply With Quote


Unread 08-28-2013, 09:01 AM   #6
BBQ Bandit
Babbling Farker

 
BBQ Bandit's Avatar
 
Join Date: 02-15-08
Location: Harrisburg, PA
Downloads: 1
Uploads: 0
Default

Reheating brisket is a challenge - even with access to resources to reheat.

The best option is to cook to 90% finished then crash chill intact in a cooler of ice.
However the reheat over a grill will not be a quick fashion - risking drying out.
Possibly re-inject with choice of fluids for next re-heat (or a pan of fluids as a braise).

Or a possible plan B - Do you have access (or bring) a turkey fryer?
Pre-slice and bag with plenty of au jus (or add low sodium beef broth)
Note - leave bag open standing up during chill to vent properly before vacu-sealing.
Boil in a bag is the best option for moisture retention.
__________________
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
BBQ Bandit is offline   Reply With Quote


Unread 08-28-2013, 09:38 AM   #7
coastal
Full Fledged Farker
 
Join Date: 06-05-13
Location: Hilton Head, SC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BBQ Bandit View Post
Reheating brisket is a challenge - even with access to resources to reheat.

The best option is to cook to 90% finished then crash chill intact in a cooler of ice.
However the reheat over a grill will not be a quick fashion - risking drying out.
Possibly re-inject with choice of fluids for next re-heat (or a pan of fluids as a braise).

Or a possible plan B - Do you have access (or bring) a turkey fryer?
Pre-slice and bag with plenty of au jus (or add low sodium beef broth)
Note - leave bag open standing up during chill to vent properly before vacu-sealing.
Boil in a bag is the best option for moisture retention.
Yes I have a fryer I could bring. Assuming it fits in the car with everything else. Probably will try to boil with a pot and the JJ. May take a few rounds but I am bringing the Joe anyway for burgers and steaks
__________________
Weber Genesis 310, Weber Performer Gold, Weber Jumbo Joe, Chargriller Smokin Pro w/ side firebox
coastal is offline   Reply With Quote


Unread 08-28-2013, 09:39 AM   #8
John Bowen
is Blowin Smoke!

 
John Bowen's Avatar
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

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.
John Bowen is online now   Reply With Quote


Unread 08-28-2013, 09:44 AM   #9
coastal
Full Fledged Farker
 
Join Date: 06-05-13
Location: Hilton Head, SC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by John Bowen View Post
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.
That's a good idea. I do have a car attachment for my crock pot. So the smoke flavor did not suffer at all you say?
__________________
Weber Genesis 310, Weber Performer Gold, Weber Jumbo Joe, Chargriller Smokin Pro w/ side firebox
coastal is offline   Reply With Quote


Unread 08-28-2013, 10:12 AM   #10
legendaryhog
Full Fledged Farker

 
legendaryhog's Avatar
 
Join Date: 03-08-13
Location: Lawrence, KS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BBQ Bandit View Post
Boil in a bag is the best option for moisture retention.
I like this idea. If you just have a kettle and an aluminum pan, vacuum seal the whole brisket once it has cooled a bit (or you will steam it), then when you reheat, put water in the pan on the grill (big enough to fit the brisket in comfortably, like a disposable aluminum turkey pan), put something in the pan so the brisket in the vacuum seal isn't touching the bottom of the pan but so water is still surrounding the brisket (for example, a cake rack), and gently boil it back up to temp (you may have to flip it a few times), remove when it just begins to steam in the bag. I think that would be your easiest way. I wouldn't slice until after reheat this way. Brisket (and any other meat) begins to dry out once it is sliced.

Good luck. Let us know what method you went with and how it worked out.
__________________
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"
legendaryhog is offline   Reply With Quote


Unread 08-28-2013, 10:16 AM   #11
coastal
Full Fledged Farker
 
Join Date: 06-05-13
Location: Hilton Head, SC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by legendaryhog View Post
I like this idea. If you just have a kettle and an aluminum pan, vacuum seal the whole brisket once it has cooled a bit (or you will steam it), then when you reheat, put water in the pan on the grill (big enough to fit the brisket in comfortably, like a disposable aluminum turkey pan), put something in the pan so the brisket in the vacuum seal isn't touching the bottom of the pan but so water is still surrounding the brisket (for example, a cake rack), and gently boil it back up to temp (you may have to flip it a few times), remove when it just begins to steam in the bag. I think that would be your easiest way. I wouldn't slice until after reheat this way. Brisket (and any other meat) begins to dry out once it is sliced.

Good luck. Let us know what method you went with and how it worked out.

Only problem is if I don't slice it at all I won't get to eat any Thursday! I may need to buy a tritip also so I am not tempted
__________________
Weber Genesis 310, Weber Performer Gold, Weber Jumbo Joe, Chargriller Smokin Pro w/ side firebox
coastal is offline   Reply With Quote


Unread 08-28-2013, 12:52 PM   #12
GMDGeek
Take a breath!

 
GMDGeek's Avatar
 
Join Date: 10-10-12
Location: Wylie, TX
Downloads: 0
Uploads: 0
Default

For Camping Brisket - I cook brisket, pull, rest, save drippings. Then I slice, place in multiple vacuum seal bags with some of the drippings, seal it up and then freeze it. Then once at the camp site and we are ready to eat some I bust out the dutch over, bring some water to a boil, drop in the brisket for about 15 minutes. I pull it out, let it rest for about 5 minutes and then open and server.
__________________
Bib Up and Dive In!
http://divepigs.blogspot.com/
GMDGeek is offline   Reply With Quote


Unread 08-29-2013, 08:56 AM   #13
luke duke
is One Chatty Farker
 
Join Date: 01-16-10
Location: Dallas, TX
Downloads: 0
Uploads: 0
Default

Here is my process:
Cook it (wrap in foil at the end to capture juices)
Let it cool and refrigerate it overnight
Slice it the next day (while cold)
Vacuum seal
I usually freeze it, but it sounds like you won't need to
Reheat in pot of simmering water.
Enjoy.

I refrigerate it before I slice it so that the fat and juices congeal. This way I can put a spoonful in each bag and it won't get sucked out when I vacuum seal the bag. Moisture retention is never an issue for me.
luke duke is offline   Reply With Quote


Unread 08-29-2013, 10:47 AM   #14
Riz58
Knows what a fatty is.
 
Riz58's Avatar
 
Join Date: 06-26-12
Location: Four Corners Region, New Mexico
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by coastal View Post
How long do you boil?
I have had excellent luck with cooking the brisket, letting it rest, then slicing it ( I use thicker slices), and placing about a 1/2 pound with a little au jus in a vacuum bag and sealing it. I make the bag long enough that it seals before the chilled juice makes it to the edge.

Upon arrival on site, I get large stock pots of boiling water going, and place my vacuum bags of thawed beef in the boiling water. I have found that 30 minutes brings them out about perfect.

Slice open the bag, and slide out the piping hot meat onto the serving dish.
__________________
Regards, Riz58 Char Broil Akorn, Bandera, and Masterbuilt Electric Smoker
Riz58 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:54 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts