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I vacuum seal and freeze the cuts.. I separate into the point for later use as burnt ends and flat for sandwiches. This allows one to reheat the flat via sous vide to retain moisture, while the burnt ends point just gets cut into pieces, placed in an aluminum disposable pan with a light dusting of your favorite dry rub and BBQ sauce and heated at 325F until just right.Hi guys quick question do you have any tips on how to store smoked (already cooked) Brisket.
Also what is the optimal way to re-heat for best results?
Cheers
Johann
I’ve been thinking about getting a vacuum sealer so could cook larger amounts to seal and freeze. Any recommendations on brand/model?I vacuum seal and freeze the cuts.. I separate into the point for later use as burnt ends and flat for sandwiches. This allows one to reheat the flat via sous vide to retain moisture, while the burnt ends point just gets cut into pieces, placed in an aluminum disposable pan with a light dusting of your favorite dry rub and BBQ sauce and heated to 325F.
This way I always have quick meals available when I am too lazy to cook.
I have this oneI’ve been thinking about getting a vacuum sealer so could cook larger amounts to seal and freeze. Any recommendations on brand/model?
The same one I have.I have this one
FoodSaver® VS 5930 Vacuum Sealer H-11398 - Uline
Top of the line vacuum sucks out air to keep foods fresh up to 5x longer. New liquid mode seals soups, sauces and salsas without pre-freezing. Easy to use. Insert bag, press seal bar and the machine does the rest. Features 12” sealing bar and built-in bag/roll storage with cutter. Retractable...www.uline.ca
Thanks!I have this one
FoodSaver® VS 5930 Vacuum Sealer H-11398 - Uline
Top of the line vacuum sucks out air to keep foods fresh up to 5x longer. New liquid mode seals soups, sauces and salsas without pre-freezing. Easy to use. Insert bag, press seal bar and the machine does the rest. Features 12” sealing bar and built-in bag/roll storage with cutter. Retractable...www.uline.ca