Suggestions for Brisket Delivery

[Jeff_in_KC]

I have one person who ordered a full brisket and I'm trying to decide how best to deliver it. She said either way but you guys tell me. Should I slide it whole into a Food Saver Vacu-suck bag and seal or should I slice the flat and cube the point and vacu-suck these? If I deliver it whole and uncut, how would you suggest to her to re-heat the thing to avoid drying it out?

 

[bbqjoe]

I'd deliver it whole and uncut, wrapped well in heavy duty saran wrap.
Leave it in the saran wrap, Tell her to reheat it at about 250* in a pan with a rack, a little water and covered for a couple of hours

 

[Jeff_in_KC]

I'd deliver it whole and uncut, wrapped well in heavy duty saran wrap.
Leave it in the saran wrap, Tell her to reheat it at about 250* in a pan with a rack, a little water and covered for a couple of hours

Thanks Joe! I feel like a restaurant today! But I'm having a blast even though I'm tired as hell and cooking 95% for other people to eat.

 

[bbqjoe]

I meant to mention that this is how we reheat here at the restaurant, with very good results, keeping the wrap on during the reheat keeps all the moisture in the meat.
SHHHHHHHHH ( Our little secret)

 

[Wine & Swine]

Thanks for the tip Joe, any more pearls from the world of commercial bbq?

 

[thirdeye]

One good thing about vacuum sealing the whole brisket is that you can chill it off quickly. From a safety point of view, maybe I'm being too cautious (Joe, what say you??) but we use a cooler full of ice water and just submerge the bagged briskets for about 10 minutes, dry and into the fridge. If I put 3 or 4 in the fridge, wrapped, without the ice dunk, it takes many hours for them to get down below 40°.

Reheating is the same as Joe mentioned, in the oven or my favorite is in a 18QT Nesco roaster in water. I do the same for PP.

 

[ggriffi]

I meant to mention that this is how we reheat here at the restaurant, with very good results, keeping the wrap on during the reheat keeps all the moisture in the meat.
SHHHHHHHHH ( Our little secret)

Joe,

At the only comp we've done so far, the guys next to us did this for their ribs when they were gonna put the glaze on and reheat. Got me wondering about the wrap kinda meltin or if the platic put somethin off as the their ribs did worse than ours. And ours weren't good either!

g

 

[Plowboy]

Joe,

At the only comp we've done so far, the guys next to us did this for their ribs when they were gonna put the glaze on and reheat. Got me wondering about the wrap kinda meltin or if the platic put somethin off as the their ribs did worse than ours. And ours weren't good either!

g

If you use food service film it will withstand up to 280 degrees. Not the same as your kitchen variety siran wrap.

P.S. We use Sprite in our pulled pork to rehydrate. The citrus freshens it up.

 

[Jeff_in_KC]

Well my wife sealed the brisket before I got a chance to wrap it in food service plastic wrap. So... Here's what I came up with... a TURKEY BAG!! Think I'll tell the lady to take the brisket out of the vacu-suck bag, place it in a turkey baking bag with a little water, close it up and into the oven for a couple hours at 250*. Anyone have thoughts on doing it this way to retain moisture?

 

[Sledneck]

I would just put the whole thing in the microwave and press that fancy reheat button

 

[jgh1204]

I would just put the whole thing in the microwave and press that fancy reheat button

Get a rope!

 

[HoDeDo]

If you vac-u-seal it... have her heat it in a pot in the vacuseal bag ..... boiling water in the cryovac ensures a hot moist chunk o meat

 

[Ron_L]

I have an idea, Jeff... Cook two more, wrap one as joe suggested, seal the other, and deliver them to me! I'll reheat them and tell you shich worked out best!

:-D

 

[Jeff_in_KC]

Good ideas... except for Ron's. I'm TIRED of cooking right now so that ain't happenin'! :lol:

Andy I thought of just telling her that... but the question is will she have a pot big enough for it AND the boiling water!

 

[Ron_L]

Good ideas... except for Ron's. I'm TIRED of cooking right now so that ain't happenin'! :lol:

I can wait until the next time you cook... No hurry. Just call when you get close.