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quote: Originally posted by SmokinOkie:
Question is how much do you want to work on that day. Will you be able to reheat and cut on site?
IF you slice them in advance, you'll need to rewarm it with some beef stock. Make sure to keep and collect all juice from that day.
How will you be reheating/serving?
Thanks for the questions Smokin. The meal will be at noon in a town about 90 minutes away, so I'd like to have the briskets cooked at least a few days in advance if not longer. I'll be able to reheat and cut on the day of the reunion. I can use an offset smoker or a regular oven or both. I'm just not sure what method would result in the best finished product. Vaccum seal & freeze it whole, cook a day or two ahead of time & hold in coolers/refrigerator?
Keep It Smokin - Dr. ROK
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| Posts: 98 | Location: Morrill, Nebraska | Registered: December 15, 2002 |  |
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Smokin Okie Competition Team.
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The best is ..."it depends".
There are some great brisket reheating threads have you searched?
I like to keep them whole until the last possible time, then slice as needed. Once you start slicing, they'll start drying out. Slice to order is best, but hard to do for that many.
Maybe slice 5 in advance, put them in half pans with some beef stock/broth, reheat to 140 and serve. For the other 5 keep them whole, wrap in plastic (not the cheap stuff, the good restaurant kind) and reheat. Hold in a ice chest and slice to order.
Fill them up on sides and you'll have plenty.
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| Posts: 8629 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001 | |
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quote: Originally posted by SmokinOkie:
The best is ..."it depends".
There are some great brisket reheating threads have you searched?
I like to keep them whole until the last possible time, then slice as needed. Once you start slicing, they'll start drying out. Slice to order is best, but hard to do for that many.
Maybe slice 5 in advance, put them in half pans with some beef stock/broth, reheat to 140 and serve. For the other 5 keep them whole, wrap in plastic (not the cheap stuff, the good restaurant kind) and reheat. Hold in a ice chest and slice to order.
Fill them up on sides and you'll have plenty.
Thanks for the advice SmokinOkie. Did a search as suggested & found some good threads. Some of the threads mentioned puting them in HD plastic & then wrapping in foil. Do you have any experience using vacuum seal bags? Can they be covered with foil & reheated? I was thinking of freezing the briskets & vacuum sealing them with a couple "beef broth" ice cubes.
Keep It Smokin - Dr. ROK
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| Posts: 98 | Location: Morrill, Nebraska | Registered: December 15, 2002 | |
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