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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-19-2004, 08:42 AM | #1 |
Full Fledged Farker
Join Date: 11-14-03
Location: KENTUCKY
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reheating brisket from frozen or chilled...
well.
I've got 3 flats in the 'dera at the moment, along with a heapin pot of chili. 2 of the flats are slated to be frozen, with one of those shipped to colorado. What's the best way to revive my labors in the home kitchen? An oven at 195 with a water pan in it? Slice cold and nuke in the microwave? I will post pictures shortly. I'm pissed off because i couldnt fit 4 briskets in there w/ the chili pot, plus wally world was outta packer cuts so the 3 i'm smoking are flats tha cost me $2.56 a pound. I've decided that doing a full smoker one a month and freezing the results is the best economy, sure you fellers feel the same way. |
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09-19-2004, 09:45 AM | #2 | |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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tk PitBitch |
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09-19-2004, 04:56 PM | #3 |
Full Fledged Farker
Join Date: 11-14-03
Location: KENTUCKY
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anyone else with good idears? county line BBq's website did have pretty thorough directions. I'll post em here.
"Whole Brisket Preheat oven to 250º. In a cake or roasting pan, prepare a foil “bowl.” Remove the brisket from the plastic package and carefully reserve any meat juices from the package. Place the brisket in the center of the foil “bowl.” Using your favorite instant beef bouillon, follow the directions for preparing one cup of broth (you may opt to use canned broth instead of instant). Pour the broth and reserved meat juice into the foil “bowl.” Wrap the ends of the foil up over the brisket loosely, but cover it completely. Place in preheated oven and reheat until a meat thermometer inserted in the meat reads 150º to 160º. Suggested reheating time for whole brisket is 1 ½ to 2 hours. Times may vary due to the amount of brisket. It may be necessary to check at 10 to 15 minute intervals after the first 45 minutes. After removing the brisket from the oven, remove the foil carefully. There will be steam trapped under the foil that could cause burns. Serving Suggestions: In order to ensure a nice moist brisket we leave a layer of fat cover on the bottom of the brisket. Leave this on while re-heating. Prior to serving, trim the thin layer of fat. Slice the brisket across the grain in wafer thin slices. An electric knife works great for this." |
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09-21-2004, 09:43 PM | #4 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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I cut all my leftovers into single servings, put into a ziplock bag and freeze. Then I just take out what I need and nuke it. Tastes just like it come out of the smoker.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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09-21-2004, 10:18 PM | #5 |
Full Fledged Farker
Join Date: 11-14-03
Location: KENTUCKY
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well, considering these flats didnt turn out that tender, i think the roasting pan idea with a little broth/soda for about 3hrs should fix the problem
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09-23-2004, 12:29 AM | #6 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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Try freezing portions after vac sealing. No air, no freezer burn. Then just boil on the stove, still sealed in the bag.
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Med Spicewine-adopted 3/13/10 CL Score 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 CL Score -SOLD Mini BGE-adopted 1/31/08 CL Score Traeger 075-adopted 12/3/11 CL Score Weber 1 touch CL Score Weber Spirit 500 CL Score Weber Smokey Joe Silver CL Score BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty |
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10-25-2004, 07:46 AM | #7 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Thanks Thillin,
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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10-25-2004, 09:25 AM | #8 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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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.
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10-25-2004, 09:29 AM | #9 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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now I might try that way, since I do want to slice it rather thin tonight.
Decisions, decisions.
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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10-26-2004, 10:47 PM | #10 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Quote:
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.
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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10-27-2004, 05:46 AM | #11 | ||
Lives in Spirit
Join Date: 02-17-04
Location: Wherever there's Sweet Blue
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10-27-2004, 07:04 AM | #12 |
Got Wood.
Join Date: 10-26-04
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While we don't cook much brisket up here we have done the boiling method with pork quite a bit.....just dip the bag in the boiling water for a few minutes(depending on how much you've got in the bag) until it's warmed enough.....find it the best way to heat it up, stays tender and juicy.
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Cindy The Original Pit-Bitch of the North What Have You Been Smokin'? Guelph, ON Canada |
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