Best Way to Thaw Cooked Brisket

dflaher

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Hi,

Last week I cooked up a brisket and froze two pieces of the brisket located toward the point end. I did not separate the point from the flat prior to smoking the brisket, so the chunks contain both point and flat meat. Couple of questions:
1) I'm looking for the best way to reheat the meat prior to serving. I packed it using my FoodSaver, so it's in a vacuum pack now.
2) I'd like to try making burnt ends out of the point meat. Is that even possible, given I haven't separated the point and flat prior to smoking? Can I just pull the point away from the flat after thawing?

Thanks...
 

RustyJake

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I just had some brisket tonight, date on the bag was from July 2020. I pre-slice mine and freeze it in vacuum bags. Defrost in the fridge and then I just fry the slices. It was like a taste of summer.very moist and the storage in the freezer didn't have any adverse affect to the meat.
This probably doesn't help your situation, but may give you an option for future. I seal the bags in meal portions so one bag is all I need for a dinner

This was the brisket we had tonight

Post in thread 'What's for dinner tonight? Dinner ideas?' https://www.traegerforum.com/threads/whats-for-dinner-tonight-dinner-ideas.93/post-10370
 
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Timmy

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'Sous vide' https://www.traegerforum.com/threads/sous-vide.2117/

I haven't tried it yet, but it looks like a good way to go. Yes you can separate the flat from the point after it thaws. I would think you could make burnt end s ike you usually would. Id just watch them to make sure they dont dry out or get tough.
 

jp9724

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I'm closer to being more of a caveman, I microwave everything and eat out of the plastic container. unless it lunches for the week then they all comes out of the freezer at once and thaw over the week in the fridge :D
 

bfletcher

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I reheat frozen foods that are vac sealed quite often. I simply bring a pot of water to a near-boil and drop the sealed bag in the pot for x minutes. I didn't read it, but the Sous vide link from Timmy most likely accomplishes the same or similar goal.

I cannot comment on your other questions.
 

traeger860

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'Sous vide' https://www.traegerforum.com/threads/sous-vide.2117/

I haven't tried it yet, but it looks like a good way to go. Yes you can separate the flat from the point after it thaws. I would think you could make burnt end s ike you usually would. Id just watch them to make sure they dont dry out or get tough.
Sous vide is a great way to reheat frozen leftovers (vacuum sealed) without drying them out. The Anova Precision Cooker is a popular model.
 

RemE

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I too jumped on the Sous vide wagon and just re-heated some vac sealed pork butt. It worked perfect, the best point is that the food remains moist and the temp is set precisely at below boiling.

I got this Breville/Joule unit, it's super compact and has an app with WiFi connectivity like the Traegers

Amazon.com: Breville CS20001 Joule Sous Vide, White Polycarbonate: Kitchen & Dining

Plus a nice case;
Amazon.com: LTGEM EVA Hard Case for Breville CS20001 Joule Sous Vide/Breville CS10001 Joule Sous Vide/Breville Joule Sous Vide 1100 Watts: Kitchen & Dining
 

traeger860

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Timmy

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I too jumped on the Sous vide wagon and just re-heated some vac sealed pork butt. It worked perfect, the best point is that the food remains moist and the temp is set precisely at below boiling.

I got this Breville/Joule unit, it's super compact and has an app with WiFi connectivity like the Traegers

Amazon.com: Breville CS20001 Joule Sous Vide, White Polycarbonate: Kitchen & Dining

Plus a nice case;
Amazon.com: LTGEM EVA Hard Case for Breville CS20001 Joule Sous Vide/Breville CS10001 Joule Sous Vide/Breville Joule Sous Vide 1100 Watts: Kitchen & Dining

Ya, I'd like to get one of these, but im gonna have to save my pennies for a while. For the mean time im just gonna try pan of water on the stove.
 

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