So, I'll start my first topic, and if this had been discussed before, please post the link and I'll shut up and learn.
I am toying with the idear of cooking to finish, brisket that would be sliced and portioned into specific weight sizes and then frozen to sell. My concern is, what can I do in the process that would keep the finished product from drying out when it is reheated, or maybe that is determined by how it is thawed and heated. My thought is to do the bulk of the cook via SV and then finish on my BGE. Thanks so much for your consideration.
I am toying with the idear of cooking to finish, brisket that would be sliced and portioned into specific weight sizes and then frozen to sell. My concern is, what can I do in the process that would keep the finished product from drying out when it is reheated, or maybe that is determined by how it is thawed and heated. My thought is to do the bulk of the cook via SV and then finish on my BGE. Thanks so much for your consideration.
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