HOW TO STORE AND REHEAT LEFTOVER BRISKET

I use a foodsaver and I vacum bag my brisketts with some sauce or seasoning and all you I have to do is boil it in the bag.Thats why I cook at least two briskets or butts when I cook. I have a hole butt in the freezer now ready to be reheated.

THANKS FOR THE INFO RICKY IT WILL WORK WELL MY WIFE HAS A FOOD SAVER,I DIDNT THINK ABOUT THAT...

The extension cord is your likely culprit. And your brisket only took 1.5 hours per pound and that's okay.

Simple idea for reheating. Take some beef stock, add a little flavoring to your liking and reheat the brisket with that. Leftover brisket WILL dry out, if it's already sliced.

Smokin'

When freezing brisket is it better to bag slices or a chunk and then slice after heating?

I've had super good luck freezing chunks -- like 1/2-3/4 lb -- with my foodsaver, and then reheating in simmering water. I don't put any sauce in with it. Comes out just as tender and juicy as it went in, but don't expect any sort of a bark. Surface is moist when reheated.

Great way to stretch out the leftovers.

Downtown

Chunks-the bigger the better. Slices will dry out & disintegrate. I chill in fridge overnight before vacsealing & reheat in the bag. You can also freeze the jus in ice cube trays and throw in with the meat or seal separately.

We've discussed this several times before. Do not use too hot of water or the bags may unseal and take on water. You want to warm the meat to serving temperature or slightly above, not boiling.
I seal several times on each end for two reasons. First, I have had a bag take on air in the freezer. It also helps to prevent unsealing when reheating in water. This might be overkill. I had one disaster but have not since I began using this technique. To be fair, I have brought down the water temp as well.
I second the idea of freezing chunks. I've always thought it retained more moisture if it was not sliced.
I wish I had a bigger sealer. I occasionally have to cut meat to get it into the bags I have. Usually, that happens with spare ribs.

Better quality bags do fine on a sheet pan in the oven @225-250. Check your brand.

After a couple water leaks, I now reheat the bags of meat in the oven at 212*. Water or air...212* is 212*. Cleaner and easier. No more water leaks.

How about steaming it to reheat with moisture? Put it in a colander or strainer, covered over a pot of simmering water.

quote:

Originally posted by Scraggy:
How about steaming it to reheat with moisture? Put it in a colander or strainer, covered over a pot of simmering water.

It would probably turn to mush.

When We do have enough left overs to freeze, I vacuum seal them, and freeze. To reheat, I cut a corner off the bag, and stick them in the microwave on Reheat. I check them several times and turn the bag over. when they get hot enough to serve, they are done.