Vac Packed some leftover Brisket.

[Happy Hapgood]

This was the best one I've ever done after maybe 40 on the WSM. I tried a new technique and was really surprised with the results.

Will document a full cook the next time I attempt to replicate this cook. Just the Wife and I here so the Foodsaver came in handy. Made it a lot easier to seal with the brisket being cold. The juice is still retained in the meat.

Thanks for looking.

 

[HouseDoc]

Looks great. I found if I place food in freezer for 1 hr in unsealed bags
They seal easier without juice overflow.

 

[Jason TQ]

Mmmmm. Leftover brisket is many times better than fresh!

 

[MisterChrister]

Looks farktastic, Mike! Any chance on cliff notes on what you did different/special this time around? I'll miss the next thread with my luck!

 

[Norm]

Nice brisket!

Coming up on the time where we are harvesting and a quick meal like that is a great idea.

 

[Happy Hapgood]

Looks farktastic, Mike! Any chance on cliff notes on what you did different/special this time around? I'll miss the next thread with my luck!

I've got a Party Q on this 18" WSM. 12.5 lb Choice brisket and trimmed off maybe a pound of hard fat. Just used kosher salt and course black pepper heavy. Put a rack inside a disposable aluminum pan. Set the PQ at 275*F. I had to fold in the sides of the pan to get the dome on but it fit well. Big split of Pecan wood in with the charcoal (KBB). Let it run till it hit the stall (about 167*F) and covered with foil. It stayed on for 15 hours total. The wife took the drippings and made one heck of a brisket gravy. Smoke taste like we've never had.

This all started because she wanted the drippings. It worked out better than I ever thought could happen on that smoker.

This is my new Go-To method from now on.

 

[IamMadMan]

Pretty soon you'll find yourself cooking two briskets at a time.

One for dinner and one to package into other meals....... After that you'll be cooking 3 or 4 different items in the smoker or on the grill.

Great for when time doesn't permit cooking a meal, just heat and eat.

 

[Happy Hapgood]

Pretty soon you'll find yourself cooking two briskets at a time.

One for dinner and one to package into other meals....... After that you'll be cooking 3 or 4 different items in the smoker or on the grill.

Great for when time doesn't permit cooking a meal, just heat and eat.

Good point Sir. No clean up except ash so why not use the bottom rack too? Great Idea! :eusa_clap

 

[Bigr314]

Really nice looking cook. Great color on the brisket. I airways try to cook extra so I can freeze. It airways comes in handy. Nice job.

 

[Ham14]

Now you have it packed go ahead and Mail some my way cause it looks great.

 

[gtr]

Excellent!

Not only is brisket great on its own, it makes a great ingredient as well. Vacuum sealing is big around casa de gtr - love it!

 

[landarc]

Never tried vac packing slices. I will seal up chunks of brisket. Although, I often just give away the excess

 

[Happy Hapgood]

Never tried vac packing slices. I will seal up chunks of brisket. Although, I often just give away the excess

Funny you mention that Bob. Normally I give away the leftovers too. This one was too good to let go. Of course after seeing your brisket I'm in the minor leagues. Just maybe a one time deal but I'll try to do it again next time.

 

[cowgirl]

Looks tasty Mike! :thumb:

 

[Doog]

Nice smoke Toast!

 

[frognot]

Nice lookin' brisket right there!