Hey y’all! Some of you might recall my wagyu brisket from June. Well, it was a lot and I cryovac’d and froze the other half. I would like to reheat and enjoy it again. Suggestions? Wrap and slow bake? Sous vide? If Sous vide, what temp and how long? I’m going to troll the internet for answers, but wanted to reach out here first.
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Wagyu Brisket 2.0
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Founding Member
- Jul 2014
- 2572
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
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Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
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Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
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Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
You need about an hour per inch of thickness. If frozen, double it. As far as temp, enough to heat it to your liking for eating. For safety, you might want to stay at our above 145°, not that I necessarily do that. I would stay well below the IT you originally cooked it to so as to avoid additional cooking.
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I personally like and air-tight foil wrap and slow bake: less chance of overcooking/mushifying and the tight aluminum keeps the juice in. You could do this in an indoor oven or with indirect heat out on the barbeque/grill/whatever you are cooking with outside. And if you end up with a lot of juice, you can make a sauce to go over the meat or a starch of some sort. Smokey gravy is good.
If it is as hot as it has been here and/or your humidity is high, I recommend trying the sou vide!
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