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Need a few brisket questions cleared up... - Page 2

post #21 of 26
Quote:
Originally Posted by FloridaSteve View Post

I have found that for most meats, you can reheat once successfully. After that, it goes down hill fast with each reheat. So I package single serving sizes in zip bags, each with some au ju or foiling sauce. I keep a few in the fridge and the rest in the freezer. If it's just a little bit, like for a sandwich, I open the bag a nuke until warm. 45 seconds for my nuker.

 

Steve, what really works well is a vacuum sealer,  I used zip-loc and a straw for years  You wont regret a sealer

 

Gary

post #22 of 26
Quote:
Originally Posted by gary s View Post

Steve, what really works well is a vacuum sealer,  I used zip-loc and a straw for years  You wont regret a sealer

Gary

It's on my wish list, Gary. I just need more counter space!
post #23 of 26

Nah,  Do like I do I keep mine in the closet till I'm ready to use it. I am a pretty light user so I went Cheap, Works great for what I do.

 

Gary

post #24 of 26
Thread Starter 
Thanks for the info and compliments. Looking forward to posting my next smoke. I have a few chuck roasts in the freezer that are dying to jump on the smoker! Post some pics of your brisket if you have any.
post #25 of 26
Thread Starter 
I vacuum sealed a chunk of the brisket last night and froze it. The vacuum sealer is great. ....get one!
post #26 of 26
Quote:
Originally Posted by gary s View Post

Nah,  Do like I do I keep mine in the closet till I'm ready to use it. I am a pretty light user so I went Cheap, Works great for what I do.

Gary

The wife has all the closets full of her clothes! But I could keep in the trunk of my car!
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