Anybody smoked up a brisket then froze it for a couple weeks and reheated for a party. I've been asked to bring a smoked brisket to a party 1300 miles away. any suggestions or help would be appreciated.
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I've only done this a couple of times. I'd recommend thawing in the refrigerator for as long as it takes, then for reheating, place in a very tightly covered pan or double heavy foil with a small amount of water (maybe 1/4 inch in the bottom) and heat in a 250 oven until at a serveable temp. Best not to overheat it, just to 170 or so. My experience is that the meat flavor will be just as good as "new" but the texture will be drier and not quite as tender. Maybe someone has a better method. I haven't found a better way.
Franklin BBQ has some instructions for his vacuum packed briskets on his website along with USDA recommendations for temp.
Can you vacuum seal it? If so, then drop in pot of boiling water for 15-20 minutes. Pull out, remove from vacuum seal and eat. Just like the day you put it in, except bark will be soft.
The vacuum packing and simmering plan certainly works unless you are wanting to do a whole brisket and don't have that size of commercial sealer. I've of course kept smaller sections, up to two or three pounds, for many months in the freezer and then done the simmering trick (but always thawing first, to check for vacuum bag leaks and to ensure even heating), and it works fine. But I don't have a way to vac seal a whole brisket, so I rely on the method I posted. Better than nothing.
I too, did the vacuum pack, freeze, and then let them defrost. Then put in gently simmering water for 15-20 minutes. Perfect.
Simmering in an oven at 212* accomplishes the same thing without leaks or a mess. It just seems easier to me.
I sous vide at 150 degrees straight from the freezer. Bark gets a bit soft but otherwise it comes out great.
Thank you all for your replies.
Will be cutting the smoked brisket down to vacuum bag size and freezing If they complain I will tell them to get there own smoker and do it themselves.
Will be cutting the smoked brisket down to vacuum bag size and freezing If they complain I will tell them to get there own smoker and do it themselves.
Nobody will complain. If they do, cut off their beer -- they have gotten drunk enough to be obnoxious. I've done the freeze-vac seal-reheat a bunch of times and never get anything but happy smiles and compliments.
I Freeze Brisket and other things in vacuum bags. Brisket can be defrosted and reheated in a microwave if you clip the corner of the bag.
I'm using Sous Vide to reheat........
Love to use the VacPac. Drop the package in boiling water & it comes out great. I don't like to use the microwave to reheat meat. JMO, but it does something to the texture. Makes it a tad chewy. And... My opinion is worth exactly what you paid for it! 