What Method Do You Use To Reheat Your Brisket

[lschweig]

In the past I have always used chef mike (microwave) to reheat my brisket and pulled pork usually with a little BBQ sauce or broth to add moisture. The other day I decided to steam the brisket instead as I did not want anything else added to mess up the flavors. I was amazed at what a good job it did as it was still tender and seemed to help restore the right amount of moisture.
I will try this method with pulled pork and chuckies for sure.
If some one has a better method please let me know!

[Powersmoke_80]

Vacuum seal bag in hot water

[lschweig]

Do you thaw first or just put the bag in the hot water?

[Powersmoke_80]

lschweig either way works if a large piece is froze you may have to change water out for more hot water.

[lschweig]

So why not just add more heat to the water you already have?

[Abom]

I spritz water on the slices and then nuke it in two steps. Power and time obviously will vary by microwave, but I've got it down pat for brisket and pulled pork. You just need to warm it enough to eat. Hmmm, I should mention that I do this for one or two servings at a time. Larger amounts would need a different method I think.

[tbob4]

I use the Anova for reheating with great results. My next go-to is the crock pot with extra sauce. I have used the microwave with a moist paper towel completely wrapping what I am reheating. The trick there is you go with smaller portions and make sure you are doing no more than 30 seconds. I have steamed as well. I found that steaming took away some of the flavor and changed the consistency of the bark. Most of my leftovers go into another form - sandwiches with sauces, enchiladas, tacos, stuffed baked potatoes, etc.

[lschweig]

What is an Anova?

[tbob4]

A Sous Vide device. It heats water to a desired temp. Food goes in an airtight sealed bag and is submerged in the water.

[lschweig]

Boy first I had to buy a commercial grade smoker so I could slice my smoked lunch meats and now sounds like I will buy a vacuum sealer. The dollars are racking up, but so worth it.
So what sealer should I get?

[Abom]

Food Saver, but skip the cheap versions. I went thru two of those before spending a little more.

[lschweig]

Meant slicer! Opps.

[Bruce54]

After my FS died, got one of these: http://shop.vacuumsealersunlimited.c...350-876350.htm to go with the Anova. Wasn't much more than what I paid for the FS. Works great, and I like the functions and features better than the FS.

[DWCowles]

I wrapped it in foil along with a little beef broth and heat it in the oven @275

[tbob4]

How long? I used to do that but it would become roast beefy. I may have been using too much broth or went too long.

[DWCowles]

Just till it gets warm enough to eat

[fzxdoc]

I follow Jerod Broussard 's method posted here:

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/104238-franklin-s-pre-cooked-sealed-chilled-briskets?p=104338#post104338

Kathryn

[lschweig]

Kathryn, how do find these links so quickly? Do you have photographic memory? Me I have CRS.

[fzxdoc]

I may have (more than) a touch of CRS, too, lschweig , but sometimes the search function helps me out.

K.

[lschweig]

Man, I just went to Amazon and there are a number of Food Saver models, which model do all of you recommend?

[tbob4]

I have the one Mbmorgan has but I believe it has been replaced by the one COSTCO has on sale: FM5480. It used to retail for $200 but at COSTCO would be $149 and would go on sale from that price. I like his idea about the cheaper bags.

[surfdog]

The 5480 that Costco sells is great machine.
Sometimes you'll find it listed as the 5460. (Like on the Foodsaver website.)

Same machine, different goodies: number of bags, roll, containers, etc.

It's on sale right now at Costco for $119. That's hard to beat.

[MBMorgan]

I've been happy with this one: https://www.amazon.com/gp/product/B0...ag=amazi0a8-20

For bags, this is much more economical than the FoodSaver brand: https://www.amazon.com/gp/product/B00I1OM7TO/?tag=amazi0a8-20

[Jerod Broussard]

Please be advised that more foodborne illnesses are caused from improper COOLING rather than improper heating.

[lschweig]

I understand completely and also have been certified as a safe food handler by the state and am fully aware of the crucial cool down times that are critical. This is a really important thing that most people are unaware of and thus can get them really sick.
I would suggest that all of our members take a look at safe food handling practices as the old wives tales are mostly incorrect.

[lschweig]

The basic commandment is to get the temp down as quickly as possible to avoid the mid range bacteria to form and cause harm. Thus get into the lower 40's quickly and then save it or then freeze it as rapidly as possible.
As a note the opposite also occurs when thawing.

[lschweig]

Thawing is always best done in the refrigerator (cooler) or really cold water it takes longer, but your product will be much better. Plus you should not have to worry about the "green apple quick steps".

[tbob4]

Thanks to you and Jerod for the input on this topic. I knew about the safety factors for bringing meat out of the fridge and heating but not the cooling aspect. I'm pretty cautious with poultry but not much with meat. Thanks again.

[Dr ROK]

tbob4 The danger zone for food is from 41* F to 135* F. Food should be in this temperature range no longer than 2 hours. After that, it must be cooled to below 41* in the next four hours. If you can cool the food from 135 to 70 in less than two hours, you can use the remaining time to cool it to 41 or lower. However, the total cooling time cannot be longer than six hours.

[surfdog]

I always tell people to say & remember "Forty One Forty." Yes, it's outside the "official" danger zone but it's also very easy to remember. Get the food out of that range, in either direction, as quickly as possible and you've mitigated most potential problems.

[Dr ROK]

Forty One Forty, great tip!

[lschweig]

The Food Saver as recommended is now officially on my Christmas wish list.

Thanks for all of the input everyone!

[lschweig]

I am pretty certain that somehow that the gift givers will either share it or somehow get it done as I know that I am hard to figure out what to gift as, if I need it I just go get it.

[JGrana]

Picking up the thread, like Powersmoke_80 said - vacuum seal bag in hot water. Last weekend I did a point and flat. The brisket started as 17 lbs, took of close to 6 lbs of fat and thin meat, when done point was around 3 lbs, flat around 6.

I let the flat get to 200F and the point, which took longer to 195. Faux Camrbo both to 140. Ate some of the flat (great tasting). Put both into vacuum seal bags with a splash of Meatheads Texas BBQ Juice. Right into the freezer.
My plan is to server them up as part of Thanksgiving dinner.

So, given they are already frozen, in vacuum sealed bags.

What is the best method to re-heat?

Many thanks!

[Dr ROK]

A pot of water on the stove. Take it up to the temp you want and just drop the bags in for 30 minutes or so.

[Huskee]

Microwave.