We'll be traveling to Wilmington, NC for Thanksgiving and I'm on the list for brisket. I'll be smoking it the weekend prior then vacuum sealing it and refrigerating until Thanksgiving day. I have a large sous vide bin that will accommodate the meat that I'll use and an Anova to reheat it whole. With this, I have a few questions. What temperature should I set for the water temp. and how long would you reheat? I was thinking an hour minimum at 155. Should I cut the point off and vac seal each piece separately or seal it all in one bag? Lastly, what size bag would work for this and would it fit a standard vac seal machine? In the past, I have kept it cold and sliced it into serving size slices then put in an aluminum pan with a little warm beef brother to reheat in the oven on low. I want to try this sous vide method and see how well it works.
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I can't help, but could you cut off a small piece and try the process to see how it works? -
I have done this a lot and your plan is solid. I like to rest the cooked brisket, plunge into an ice bath, and leave in the fridge overnight. Slice the next day and vacuum seal. I like packing smaller bags with fewer pieces so that I'm serving hot brisket that hasn't had a chance to dry out in the serving tray continuously.
And yes, I would slice the point and treat it the same way unless you have a way to make burnt ends on location.
Good luck! PM me if you want to talk or text.
BrianComment
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A standard 11” vacuum roll won’t handle a large brisket in my experience. For things like that, I’ve used a gussetted roll that expands, like this:
Personally holding the brisket cooked in the fridge for that many days would make me nervous. I would be tempted to chill, vacuum seal and then freeze. It makes the trip in a cooler easier, and the sous vide can reheat as well from frozen - just add an hour.Comment
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Uncle Bob they have gone up from $24 to $33 since I last ordered a roll in 2021. I only need them for BIG items like butts or brisket. But when you need the big expandable roll, you are glad to have it... I might shop around on Amazon and see if there is a comparable cheaper product. I learned about this one from fzxdoc I think. -
Thanks jfmorris those are in my cart now. Big help indeed! Also, freezing instead of fridging makes perfect sense plus we'll be traveling about 4 hours and I can keep it in the cooler on ice until the next morning.
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During the pandemic we ordered a Franklin BBQ brisket from Goldbelly. Here are the reheating instructions provided by Aaron Franklin, listing several different possibilities.
TO SERVE
Brisket – Oven- Remove brisket from the sealed plastic and place on a sheet tray or large baking dish.
- Do not slice the brisket until reheating is complete.
- Place a few pads of butter on top of the brisket. Optional
- Place the brisket on the middle rack of the oven.
- Reheat for about 75 minutes at 225°F or until desired internal temp is reached.
- Click here to watch the video instructions!
Brisket – Stove Top- Bring a large stock pot (around 20 quarts) to a simmer.
- Place the sealed brisket in simmering water and lower the water temperature to around 165°F.
- Reheat for about 75 minutes or until desired internal temp is reached.
- Click here to watch the video instructions!
Brisket – Immersion Circulator- Set immersion circulator to 185°F.
- Place the sealed brisket in the water bath and reduce temperature to 165°F.
- Reheat for about 75 minutes or until desired internal temp is reached.
- Click here to watch the video instructions!
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Thanks for all your input! I knew I could count on you.Comment
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