Freezing and reheating a Brisket

magoo40

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Hi guys I'm looking for tips on freezing and reheating a cooked brisket,

Should I slice it up or leave it in chunks suitable for one meal.
Should I Vac seal it cold or warm/hot

Should I defrost or reheat from frozen
Then I assume I can reheat in the Vac bag in some boiling water.

Any tips would be appreciated.
 

RemE

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Probably many opinions.
I'd slice into meal sized chunks and vac seal for slicing later.
Sealing warm would be OK but cooling prevents any juice flow towards the vac and moisture ruining the seal.

I would defrost before heating, and I'd gently heat out of the bag. I'm not a fan of heating any food in plastic, but I'm picky about plastics when hot and more chemically active.

I'm the guy who will gently heat treasured meat in a microwave at 20% power for 8-10 min.
 

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I reheated a chunk of 4 year old brisket in a FoodSaver bag in a pot of water at 150 degrees. It was an induction cooktop and I let warm up the brisket after it had thawed out in the fridge after being vacuumed packed and frozen.

Everyone loved it and survived. :) Key is -10 degrees and a good vacuum pack on the meat.

Next time I will try Sous Vide to reheat.
 
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magoo40

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Probably many opinions.
I'd slice into meal sized chunks and vac seal for slicing later.
Sealing warm would be OK but cooling prevents any juice flow towards the vac and moisture ruining the seal.

I would defrost before heating, and I'd gently heat out of the bag. I'm not a fan of heating any food in plastic, but I'm picky about plastics when hot and more chemically active.

I'm the guy who will gently heat treasured meat in a microwave at 20% power for 8-10 min.
Thanks for the tips
 
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magoo40

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I reheated a chunk of 4 year old brisket in a FoodSaver bag in a pot of water at 150 degrees. It was an induction cooktop and I let warm up the brisket after it had thawed out in the fridge after being vacuumed packed and frozen.

Everyone loved it and survived. :) Key is -10 degrees and a good vacuum pack on the meat.

Next time I will try Sous Vide to reheat.
Thanks for the tips, how long did it take to reheat, I guess it is relative to the size of the chunk just looking for a ballpark number.
 

GrillMeister

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Got my Christmas Brisket ready for travel. I let the brisket cool, then placed in the fridge overnight. Had to cut it in half to fit it in two 1 gallon bags so it may end up in two separate meals depending on the number of family members for dinner. It's in the freezer till travel day and I will be using the sous vide method to reheat. I will update on the results.

Travel Brisket.jpeg
 

davwhite

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Hi guys I'm looking for tips on freezing and reheating a cooked brisket,

Should I slice it up or leave it in chunks suitable for one meal.
Should I Vac seal it cold or warm/hot

Should I defrost or reheat from frozen
Then I assume I can reheat in the Vac bag in some boiling water.

Any tips would be appreciated.
As I am the only red meat eater in my house I have my feed of just cooked brisket and the rest goes in the fridge. Next day I slice and vac seal putting just enough in each bag to keep me going.
 
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magoo40

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As I am the only red meat eater in my house I have my feed of just cooked brisket and the rest goes in the fridge. Next day I slice and vac seal putting just enough in each bag to keep me going.
Hi Dave, how do you reheat it?
 

davwhite

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The last brisket I cooked I sliced the leftover into thin slices. I would have these as cold meats or in a low oven to warm up.
My favourite is to put them into gravy in a frypan and heat them up, great.
 

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As I am the only red meat eater in my house I have my feed of just cooked brisket and the rest goes in the fridge. Next day I slice and vac seal putting just enough in each bag to keep me going.
I'm in the same boat, I just picked up a 15lb Prime Packer from Costco and will be doing the same thing, portioning it out and sealing.
 

RustyJake

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I do similar to @davwhite
I slice mine and seal in vacuum bags in meal sized portions. Defrost as needed. Usually I just fry it in a pan with a bit of butter or oil. I have boiled in the bags as well. But I like the smoked smell as it fries.
Try adding it to macaroni and cheese...that or pulled pork. You will be hard pressed to not do it after you try it. I used my smoked cheese to make the last mac'n'cheese. The best I have made so far with smoked pulled pork on it.
 

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Well using sous vide to reheat brisket is pretty cool. I started this in my hotel room at noon and set it to 150 degrees for 5 hours. It took over an hour to reach 150 degrees, but I started and then headed out for the day. I came back around 4:30 PM and took the two packed brisket halves out, wrapped them in a towel, placed in a small cooler and headed to my brothers house for dinner. They stayed in the cooler for another 45 minutes or so till we were ready to eat. No leaking and all the juices were still in the bag. Sliced right out of the bag and served and all loved this imported prime brisket from Texas. My sibling will fight over the other pack as we did not get to it.

Highly recommend it. I will be using it to heat up frozen bbq from now on.

SousVide 1.jpeg


SousVide2.jpeg
 

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