Two weeks ago I cooked for a our large Christmas party. I cooked Snake River Farms Briskets following Meatheads recipe and using Big Bad Beef Rub (excellent by the way) and have two whole leftover. They were cooked to 203 degrees. I brought them home after the party and refrigerated them overnight. The next morning, I vacuum sealed and put in the freezer. I thawed in the fridge in the vacuum seal.
I searched this forum and read the Wozniak way but these Briskets are fully cooked. I do have a sous vide but have searched Google and here and not found how long to reheat at what temperature and for how long. Several places mention water bath but no time or temperature. Serving tonight around 5:30 central time. Any suggestions sous vide or other ideas? Thanks and Happy New Year!
I searched this forum and read the Wozniak way but these Briskets are fully cooked. I do have a sous vide but have searched Google and here and not found how long to reheat at what temperature and for how long. Several places mention water bath but no time or temperature. Serving tonight around 5:30 central time. Any suggestions sous vide or other ideas? Thanks and Happy New Year!
Comment