Brisket Masters Question

[captainsling]

I have always cooked my briskets and served after resting. I am wanting to cook one this weekend and take it to the ranch on Wednesday and possibly serve Thursday or Friday.

What is the best way to cool and store it, freeze, and then serve later in the week?

I was thinking freeze it in saran wrap, and then wrap with foil after it completely cools. My vacuum sealer is not big enough for entire brisket.

Any recommendations for best practices?

[Jaybo31]

Wrap in saran then foil and freeze. Heat up wrapped in foil on about 275ish in the oven or on a pit. That's how I do it and never a problem. Only reason I started adding saran was sometimes the seasonings in the bark would eat a hole in the foil if wrapped for a day or more.

[dpg481]

If it was just going to be a few days I wouldn't think there would be any reason to freeze unless you were to cut it into smaller sections. If you have a vacuum seal I would just break it down, seal, refrigerate then reheat in hot water while its still in the vac seal.

[chillz]

I haven't tried it that way but it sounds like it would work just fine. For comparison I do vac seal my brisket or any smoked meat before going in freezer, then heat it back up slowly in the oven on 250 still in the bag. Brisket normally takes about 1.5-2 hrs and its ready eat. I think that works so well because it prevents it from drying out. With the process you described, I believe it would work the same way. I'm interested to hear other responses. I'm all about learning something new!

[bowhuntercoach]

Ziploc freezer bags....then warm in oven. If it is good brisket, you can't hardly mess it up.

[Dale Moser]

If it was just going to be a few days I wouldn't think there would be any reason to freeze unless you were to cut it into smaller sections. If you have a vacuum seal I would just break it down, seal, refrigerate then reheat in hot water while its still in the vac seal.

This is how I do it. Rest it, slice it, seal it. Reheat in the oven in a foil pan of water while still sealed.

[Hoyt Man]

Rest, slice and vacuum seal and heat it up by putting the sealed bag in boiling water

[dpg481]

This is how I do it. Rest it, slice it, seal it. Reheat in the oven in a foil pan of water while still sealed.

[emoji109]

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[eradicator]

Rest, slice, seal

[AntlerCollector]

I wouldn't slice it until I was ready to serve it. Unless you don't have room for it. Just let it cool down and vacuum seal it. Then keep it in the fridge

[Twist]

If it was just going to be a few days I wouldn't think there would be any reason to freeze unless you were to cut it into smaller sections. If you have a vacuum seal I would just break it down, seal, refrigerate then reheat in hot water while its still in the vac seal.

Pretty much this.

You can also just unpack, wrap in foil with brine or beer and re-heat on low temperature. No need to freeze it really.

[JTCowpoke]

This is how I do it and it turns out good. Cook the brisket, let it cool and slice it up and put it in a disposable aluminum serving pan and cover with foil. When you are ready to heat it up just throw it in the oven along with a cup of seasoned beef broth.

[ctom87]

Trick is to cook it so well that there aren't leftovers.

To freeze, I would place do a vacuum seal, but the guy from Meat Eater said saran wrap with all the air pushed out and then butcher paper would suffice.

Reheat: Personally I would thaw and then reheat on "smoke" setting of my Traeger.

[dope hunter]

I do what some guys have already suggested. I cook it and let it cool down. Once its cooled down some I wrap it in foil and place it in the refrigerator to completely cool so when i slice it I'm not losing any moisture. After its sliced i vacuum seal it and put it in the freezer. When I'm ready to eat some I thaw it out and put it in a pot of water (still vacuum sealed) and slowly bring it to a boil and then turn off the heat. I let it sit in the hot water for about 20-30 minutes and its ready to eat. It's like it just came off the smoker.

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[Hillwhacker]

Use a large oven bag if you don't want to break it down to get into a vacuum bag. Reheat it in the bag in a large cake pan or on cookie sheet.