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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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12-07-2011, 06:22 PM
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#1 |
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Full Fledged Farker
Join Date: 01-18-08
Location: Prairie Village, KS
Name/Nickname : Jason
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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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UDS x 2 Pitmaster iQue 110 Vertical offset Bandera knockoff KCBS: 2010 CBJ: 2011 Damn near impossible to lose [COLOR=Lime]BRIGHT GREEN[/COLOR] superfast Thermapen On Twitter @BigIronBBQ |
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12-10-2011, 08:57 AM
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#2 |
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is one Smokin' Farker
Join Date: 05-05-09
Location: Wichita Falls, TX
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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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Horizon 24" X 48" Marshal RD Special Offset |
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12-10-2011, 09:21 AM
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#3 |
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Quintessential Chatty Farker
  Join Date: 06-03-10
Location: Shawnee, KS
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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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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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12-10-2011, 09:31 AM
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#4 |
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Knows what a fatty is.
Join Date: 01-09-08
Location: McGaheysville, 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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Gary Cline Gary's Barbeque McGahyesville, VA "You can't drink all day unless you start in the morning" |
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