Skip to main content

FIRST OFF I WOULD LIKE TO SAY HI TO EVERY ONE.I CSMOKED MY 1ST BRISKET YESTERDAY,IT CAME OUT GREAT,BUT TOOK 18HRS IT WAS 11.85LBSWE MISSED THE PARTY WE WERE GOING TO I HAVE ALOT LEFT OVER.I USED OKIES TIME LOG BUT ALSO USED A50 FT. EXTENSION CORD AND NO REMOTE PROBE UNTIL HALF WAY DONE I GUESS THIS ADED THE TIME?ANYONE HAVE ANY IDEAS ON FREEZING AND RE HEATING LEFT OVERS?THANKS!!! Big Grin
Original Post

Replies sorted oldest to newest

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'
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.

Add Reply

Post
×
×
×
×
Link copied to your clipboard.
×