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Old 12-07-2011, 07:22 PM   #1
sincitydisciple01
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Question Christmas Brisket (2 weeks early)

My sister in law is biting the bullet and hosting the annual Family Christmas Extravaganza this year. She's putting on a pretty impressive spread and has asked me to contribute a brisket. Weather and free time being a big variable, I'm going to smoke the flat this weekend. Should I slice it the day it's cooked or leave whole? My concern is if I slice and freeze now, will it dry out when reheating in a few weeks when it's time to serve (and drink and tolerate family members...)? thanks!
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Old 12-10-2011, 09:57 AM   #2
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Hi,

I would wait until the day of to slice it. I have done a few brisky's early then froze them whole for a week or two. Took out for a day or two to thaw then sliced cold. Love doing it this way. A gentle warm up and slices are fantastic.
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Old 12-10-2011, 10:21 AM   #3
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Do you have a vacuum sealer? As FireChief suggested, I would leave it whole as well for the first option. Once the flat is done, wrap it in foil and maybe add a little beef broth. Let it rest and then freeze it. If you have a sealer, once frozen seal the flat in a vacusuck bag. To reheat, place the whole bag into a pot of boiling water. The meat will reheat and the bag will keep the moisture contained until you are ready to slice and serve.
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Old 12-10-2011, 10:31 AM   #4
Gary in Va
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cook the flat to 170.... wrap in foil

bring it up to 200... take it off, in cooler with towels for 2 hours

then into fridge for 2 days

slice cold and vacuum seal... add in the bag any coagulated grease and "meat Jelly"

freeze

thaw before you want to serve

reheat in the bag by dropping in boiling water for 15 min

open bag and dump out only when ready to serve

proven technique... promise!
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