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Reheating Brisket

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  • TA29
    Club Member
    • Mar 2016
    • 11
    • SW Ohio

    Reheating Brisket

    I smoked a whole packer brisket a couple of days ago; something came up so we could not eat it that day. I had it warpped in foil, inside a cooler, so I just left it wrapped in the foil & vacuum sealed it inside a Food Saver bag. Can I reheat it sous vide as is, or will it being wrapped in foil cause some sort of scientific reaction that I don't know about? Also, any recommendations on how long it will take to come up to temperature to eat (145-160 degrees).
  • Chuck in Charlotte
    Club Member
    • Oct 2017
    • 151

    #2
    Others here have the chemistry knowledge to answer the foil battery question, it probably depends how acidic your spritzes and sauces are. I would say that if you smoked it to 203, I'd set the sous vide to 160 or higher. You won't lose much more moisture and it will reheat much more quickly. If the point is still attached to the flat, it could take 2 hours to get hot in the middle.

    Comment

    • TA29
      Club Member
      • Mar 2016
      • 11
      • SW Ohio

      #3
      Thanks Chuck

      Comment

      • Potkettleblack
        Club Member
        • Jun 2016
        • 1961
        • Beautiful Downtown Berwyn
        • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
          Thermometers: Thermapen / iGrill 2 / Fireboard
          For Smoke: Chunks / Pellet Tube / Mo Pouch
          Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
          Disqus: Le Chef - (something something something) - it changes

        #4
        Never seen anything sous vided with aluminum foil in the bag before. But I have put some table spoons in a bag to hold weight some corn down... I dunno about foil, though. It's not like it's stainless steel. I wouldn't.

        Comment

        • TA29
          Club Member
          • Mar 2016
          • 11
          • SW Ohio

          #5
          Ok-thanks

          Comment

          • Dewesq55
            Founding Member
            • Jul 2014
            • 1875
            • The Poconos, NEPA
            • 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

              Favorite Spirit:
              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

              Favorite Cuisine to Cook:
              Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

              Favorite Cuisine to Eat:
              Indian, followed closely by BBQ.

              Disqus ID:
              David E. Waterbury

            #6
            I wouldn't either, although I don't have a specific scientific reason why not.

            Comment

            • fzxdoc
              Founding Member
              • Jul 2014
              • 5090
              • My toys:
                Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                Pit Barrel Cooker (which rocks)
                Weber Summit S650 Gas Grill
                Weber Kettle Premium 22"
                Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                Camp Chef Somerset IV 4-burner outdoor gas range


                Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                Adrenaline BBQ Company's SS Rack for DnG
                Grill Grate for SnS
                Grill Grates: five 17.375 sections (retired to storage)
                Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                2 Grill Grate Griddles
                Steelmade Griddle for Summit gas grill

                Fireboard Extreme BBQ Thermometer Package
                Fireboard control unit in addition to that in the Extreme BBQ Package
                Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                2 Fireboard Driver Cables
                Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                Thermoworks Thermapen MK5 (pink)
                Thermoworks Thermapen MK4 (pink too)
                Thermoworks Temp Test 2 Smart Thermometer
                Thermoworks Extra Big and Loud Timer
                Thermoworks Timestick Trio
                Maverick ET 73 a little workhorse with limited range
                Maverick ET 733
                Maverick (Ivation) ET 732

                Grill Pinz
                Vortex (two of them)

                Two Joule Sous Vide devices
                VacMaster Pro 350 Vacuum Sealer
                Instant Pot 6 Quart Electric Pressure Cooker
                Instant Pot 10 Quart Electric Pressure Cooker
                Charcoal Companion TurboQue
                A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                BBQ Dragon and Dragon Chimney

                Shun Classic 8" Chef's Knife
                Shun Classic 6" Chef's Knife
                Shun Classic Gokujo Boning and Fillet Knife
                Shun Classic 3 1/2 inch Paring Knife

              #7
              Let us know how you like that sous vide-reheated brisket. I ruined a perfectly beautiful leftover tri-tip a few weeks back attempting to reheat it in the sous vide. It had that awful "leftover meat" flavor that is associated with oxidation of the fat in the meat.

              I had not chilled and sealed the leftover tri-tip in a sous vide bag. Next time I will take those extra steps, or eat it cold, which is often fine by me as well. When I put the sliced roast in the fridge after dinner I didn't plan on using sous vide to reheat, something I rarely do. But since the slices were thinnish and would come up to temp pretty quickly, I decided to give it a go the next day at dinnertime. Bad idea.

              According to a Modernist Cuisine article on reheating Thanksgiving meats:
              Warmed-over Flavors
              Turkey and ham come with an additional challenge: the slightly stale, somewhat-rancid aroma that develops after being reheated. It’s an aroma that can put a considerable damper on daydreams of savoring a delicious turkey sandwich.
              The underlying cause of rancidity is the oxidation of unsaturated fats found in muscle-cell membranes. When first cooked, these unsaturated fats remain reasonably stable. Once the meat cools, however, the cell membranes readily break down, exposing fat molecules to oxidation. The greater quantity of unsaturated fats, the more likely warmed-over flavors will arise after reheating cooked meat, which is why such aromas are commonly found in seafood, poultry, and pork.
              Iron, abundant in meat and myoglobin filaments in muscle, catalyzes these oxidation reactions after food has been heated, cooled, and then reheated. Brines with curing salts can be used as preventative measures against the reaction, but salt alone can do more harm than good. The best way to buy more time for your leftover turkey is to keep it tightly packaged in a sous vide bag after cooking. The air-free environment therein will help slow the process of oxidation.


              Kathryn

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