Slice tonight or tomorrow?

Lomey · 06-15-2019, 10:54 PM

I've been smoking a whole packer brisket today for my brother in law's first Father's Day. After the rest, should I slice it tonight or keep it whole for the reheat tomorrow?

Sent from my SM-N960U using Tapatalk

mikemci · 06-15-2019, 11:01 PM

Always slice/serve. Keeps the moisture in.
Reheat whole, then slice.
Have a good Father's day !!

sudsandswine · 06-15-2019, 11:06 PM

Do you have a vacuum sealer?

Lomey · 06-16-2019, 12:41 AM

I do have a vaccum sealer

Sent from my SM-N960U using Tapatalk

sudsandswine · 06-16-2019, 06:20 AM

If I'm precooking brisket I almost always slice, portion, and place into vacuum bags. I then reheat using a sous vide immersion circulator, but people use boiling (or close to it) water as well. My preference for the SV is that I can guarantee I will not overheat the meat and cause problems with it, which also allows me to hold it for serving indefinitely. Obviously, not everyone has both of those things, but you at least have the most important one

With this method I can reheat brisket that is nearly just as good as the moment it was sliced.

Lomey · 06-16-2019, 07:55 PM

I do have both and will remember that next time. Thanks!

Sent from my SM-N960U using Tapatalk

mikemci · 06-17-2019, 06:13 PM

So, what did you end up doing and how did it turn out?
Pics?

Kack · 06-18-2019, 12:51 PM

Slice then bag with some of the fat and juices. Reheat in foil pan on grill with lid open. Turns out awesome.

Springram · 06-18-2019, 04:37 PM

Quote:

Originally Posted by sudsandswine

If I'm precooking brisket I almost always slice, portion, and place into vacuum bags. I then reheat using a sous vide immersion circulator, but people use boiling (or close to it) water as well. My preference for the SV is that I can guarantee I will not overheat the meat and cause problems with it, which also allows me to hold it for serving indefinitely. Obviously, not everyone has both of those things, but you at least have the most important one

With this method I can reheat brisket that is nearly just as good as the moment it was sliced.

WOW! What a great idea! Thanks.....

150* ? or so?

06-15-2019, 10:54 PM	#1
Lomey is one Smokin' Farker Join Date: 02-22-17 Location: Merriam, KS Name/Nickname : Mike	Slice tonight or tomorrow? I've been smoking a whole packer brisket today for my brother in law's first Father's Day. After the rest, should I slice it tonight or keep it whole for the reheat tomorrow? Sent from my SM-N960U using Tapatalk

06-15-2019, 11:01 PM	#2
mikemci Babbling Farker Join Date: 04-19-13 Location: Live Oak, Texas	Always slice/serve. Keeps the moisture in. Reheat whole, then slice. Have a good Father's day !! __________________ 55 gal.UDS stick burner mini WSM red Thermapen There are two kinds of countries in the world, those that use the metric system and the one that sent men to the moon and back.

06-15-2019, 11:06 PM	#3
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	Do you have a vacuum sealer? __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)

06-16-2019, 06:20 AM	#5
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	If I'm precooking brisket I almost always slice, portion, and place into vacuum bags. I then reheat using a sous vide immersion circulator, but people use boiling (or close to it) water as well. My preference for the SV is that I can guarantee I will not overheat the meat and cause problems with it, which also allows me to hold it for serving indefinitely. Obviously, not everyone has both of those things, but you at least have the most important one With this method I can reheat brisket that is nearly just as good as the moment it was sliced. __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)

06-17-2019, 06:13 PM	#7
mikemci Babbling Farker Join Date: 04-19-13 Location: Live Oak, Texas	So, what did you end up doing and how did it turn out? Pics? __________________ 55 gal.UDS stick burner mini WSM red Thermapen There are two kinds of countries in the world, those that use the metric system and the one that sent men to the moon and back.

06-16-2019, 12:41 AM	#4
Lomey is one Smokin' Farker Join Date: 02-22-17 Location: Merriam, KS Name/Nickname : Mike	I do have a vaccum sealer Sent from my SM-N960U using Tapatalk

06-16-2019, 07:55 PM	#6
Lomey is one Smokin' Farker Join Date: 02-22-17 Location: Merriam, KS Name/Nickname : Mike	I do have both and will remember that next time. Thanks! Sent from my SM-N960U using Tapatalk

06-18-2019, 12:51 PM	#8
Kack Full Fledged Farker Join Date: 10-25-09 Location: Hazzard County, MD	Slice then bag with some of the fat and juices. Reheat in foil pan on grill with lid open. Turns out awesome.