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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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04-07-2009, 09:38 AM | #1 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Reheating Whole Frozen Brisket ~ Advice Needed
A gal that Mrs~t~ works with is organizing her son's wedding rehearsal dinner, which is later on this summer. The number of guests total around 60. He is a rodeo guy, so she wants the theme to be a barbecue.
Problem is.....It's being held in a very small town about 300 miles away. Now she has sampled plenty of my Q, and has asked me to smoke and freeze briskets for reheating later. She is going to find out exactly what is available for reheating....I'm assuning ovens for now. Plenty of times, I have cooked whole ones one day for serving the next day. After cooking I add liquid to the foil, put the meat side down, cooler rest several hours (and when the internal is still above 150°), I seal the whole briskets (still in the foil ) in a vacuum bag. Then I plunge into an 80qt cooler full of iced water for about 30 minutes to move the internal temp quickly through the danger zone. Then refrigerate and reheat the next day in the foil pouch. What I don't have any experience with or need advice with is:
So, I'm open for comments, suggestions and advice.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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04-07-2009, 10:53 AM | #2 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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I will say one thing... it seems to happen when people cook like you and I do, which results in a traditionally made, flavorful bark. Obviously expect the bark to be different than fresh when it comes off the smoker, but I notice a complete and significant dropping of the bark flavor profile from freezing and reheating; everything from the level of smoke to the saltiness.
Good thing is.... it goes deeper in the meat esp. since the cell walls break and allow free liquid movement. They will dry out more too on the table after freezing for this reason so save that juice.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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04-07-2009, 11:05 AM | #3 |
On the road to being a farker
Join Date: 09-11-07
Location: Seattle
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Local BBQ place called "Peco's" routinely freezes sliced brisket and pulled pork - all frozen with sauce and cryovac'd. I've had it and it's good - not as good as fresh and the bark, as previously stated, does get soft and virtually goes away as the way one would want it.
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04-07-2009, 11:13 AM | #4 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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I've done several gallon size bags of brisket and pulled chuck roll this way outta the freezer, but nowhere near the quantity you guys are doing. I didn't worry too much about freezer burn since they were only in there a few days. I did freeze them with as much juice as possible and added apple juice to increase the yeild of the drippings. I did the old freezer bag into hot water to soften the block of meat so I could break it apart. From there they went into the Sunbeam roaster oven that I had already brought up to temp with some more apple juice and water, for steam purposes mostly. It did the trick.
If they will have electricity out there, those little roaster oven are great and will do a great job heating up and maintaining the temp till serving. Let us know how that tester brisket does. Good Luck.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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04-07-2009, 11:21 AM | #5 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Although not my style, I'm also going to make a couple of table sauces to send along, one of which will be a thin but spicy table sauce, most likely with some oil & butter for moisture and to anchor it's own flavor. To all sauces, I'll suggest she add some of the foil juices. Mabye even go so far as to give instructions on how to make a fresh table sauce from the foil juices....
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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04-07-2009, 11:22 AM | #6 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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What will they have available to reheat brisket for 60? That has a lot to do with how I'd do it.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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04-07-2009, 12:31 PM | #7 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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I just vacuum sealed and froze a brisket flat and a small butt yesterday from the weekend and was wondering the same. This is the first time I've ever frozen Q. Ducking while asking cuz I don't know any better, could they be reheated while still in the bag submerged in boiling water?
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tk PitBitch |
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04-07-2009, 12:43 PM | #8 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Quote:
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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04-07-2009, 03:33 PM | #9 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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