I’ve always struggled after holding the brisket in the cambro. Do I separate the point and flat immediately, wrap the point, go back to slicing some of the flat, wrap it and sit down with family and enjoy the meal? Feel a bit rushed to get the meal done and back to the brisket. Packaging pieces to vacuum pack, putting some in ziplock bag for eating the next couple of days, etc. Bought a 16lb Creekstone Farms Prime Comp brisket. Going on the LSG 20 x 42 tomorrow sometime. 30 degrees here this morning. Supposed to be 28 tomorrow morning. I don’t stress when i am cooking, but stress after pulling it out of the cambro. Curious what others course of action may be.
After removing from cambro, I slice as much point and flat as we are going to eat. Sit down and enjoy the meal with the family. After eating, cut off as much as needed for the next day and put that in a ziploc bag. The rest of the point and flat (unsliced) are vacuum sealed as large pieces before freezing. Depending on how much you ate and the beginning size of the brisket. There is usually only 1 sealed bag of point and 1 of flat for the freezer. I reheat in the sous vide to about 155-160 before slicing..
Thank you. So no need to rush, after slicing and sitting down to eat. Wrap the rest up, enjoy the meal and deal with cutting/portioning, packaging afterwards.
This is much as I do with a slight change - i freeze small cubes of beef stock and chicken stock (pork & hens), these are placed in the vacuum bag before sealing. During reheating, this adds moisture and is very close to what came off the smoker.
There’s no need to hurry or stress. I agree completely with jlazar. Only slice as much as you need for your meal. Keep the rest wrapped in foil . I like to cool mine overnight in the fridge before portioning out to vacuum seal and freeze. Slicing more than you need now gives a warm brisket another way to dry out. After all your hard work you don’t want that. After a night in the fridge you can cut it up however you please to freeze it or slip some in a zip lock bag for another meal in a day or two. I stress when I see a whole warm brisket sliced and laid out to dry. I know it’s overkill but when we have folks over for brisket I stand there and slice off as much as each person wants while keeping the rest covered. I would let them slice their own but my slicer is very sharp.
I’ve always struggled after holding the brisket in the cambro. Do I separate the point and flat immediately, wrap the point, go back to slicing some of the flat, wrap it and sit down with family and enjoy the meal? Feel a bit rushed to get the meal done and back to the brisket. Packaging pieces to vacuum pack, putting some in ziplock bag for eating the next couple of days, etc. Bought a 16lb Creekstone Farms Prime Comp brisket. Going on the LSG 20 x 42 tomorrow sometime. 30 degrees here this morning. Supposed to be 28 tomorrow morning. I don’t stress when i am cooking, but stress after pulling it out of the cambro. Curious what others course of action may be.
-Jace
This is a good question with some great answers.
Thanks.
JD
There’s no need to hurry or stress. I agree completely with jlazar. Only slice as much as you need for your meal. Keep the rest wrapped in foil . I like to cool mine overnight in the fridge before portioning out to vacuum seal and freeze. Slicing more than you need now gives a warm brisket another way to dry out. After all your hard work you don’t want that. After a night in the fridge you can cut it up however you please to freeze it or slip some in a zip lock bag for another meal in a day or two. I stress when I see a whole warm brisket sliced and laid out to dry. I know it’s overkill but when we have folks over for brisket I stand there and slice off as much as each person wants while keeping the rest covered. I would let them slice their own but my slicer is very sharp.
I agree with you wholeheartedly. I do not think it's overkill whatsoever.
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