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Vacuum Sealing

post #1 of 6
Thread Starter 

Just curious if anyone has made extra smoke foods and vacuum sealed them for later where they could be heated up by boiling in the bag.  Did you do the whole rack, or made into individual meals...Seems like a good idea, just wondering if anyone has done this,  how did you go about it.  Thinking maybe a couple extra racks of ribs, or chicken when I smoke..etc...how long did you boil to heat up, how did it taste afterwards etc...never done this vacuum sealing thing before, but got one on order, mostly for buying multiple steaks when on sale, and the extra smoking thing popped into my mind, need some guidance here..lol...

post #2 of 6

Works great. When I do briskets, I smoke on my 6' offset smoker. It's not worth it to just do one since I can do 3 at a time using the same smoke. Also put on several racks of spares, and maybe a couple of spatchcocked chicks. 

When all is done, I separate the briskets by the flat and point, trim out the points. They'll go into seal bags and into the freezer. If done correctly, we've eaten brisket over a year old with no loss of flavor or quality. Chicken, ribs and sausage get the same treatment although we'll go through this stuff faster. Nothing like Smoked King Ranch Chicken

post #3 of 6

here is a great article on the subject by the BBQ guru  Daniel Vaughn hope it helps 



post #4 of 6
Originally Posted by GoNavy View Post

Just curious if anyone has made extra smoke foods and vacuum sealed them for later where they could be heated up by boiling in the bag.  Did you do the whole rack, or made into individual meals...

Yes, that's exactly how I do it. For pulled pork, I pull the entire 7-9 pounds, and then use my scale to weigh out 10-12 oz. individual servings.This is perfect for a 2-person meal, assuming a few sides. I then put that amount into individual Foodsaver packets, freeze the packets and, after they are frozen, I then do the vacuum packing. If you run the vacuum while the food is still warm, the liquid sucks out and makes it impossible to freeze the bag, so you pretty much have to freeze it first.


When vacuum packing Tri-tip, brisket and other cuts where I finish at 130 instead of 200 degrees and therefore slice instead of pulling, I don't pre-slice the meat and instead use the scale to measure out 10-12 oz cuts. This means I have to use my slicer for each leftover meal, but I think the meat stays a little fresher this way. However, for the ultimate in convenience you can use your slicer to pre-slice ALL the meat and then vacuum pack the sliced product.


When reheating, I use my portable induction cooktop to heat the water bath used to heat the still-sealed pouches. I do this because it has a temperature control setting, and I heat the water to 125 degrees, which is a pretty decent temperature for reheating. For pulled pork it doesn't matter much because it has already been heated to 200 degrees, but for meat that was sliced rare or medium rare, you don't want to heat it much beyond 135 degrees. You could also use a sous vide machine for reheating, if you have it.

post #5 of 6

If you have a sous vide unit, that is also perfect for reheating anything in a vacuum bag. Much more precise control than just using boiling water. This also allows you to reheat and hold. Plus it makes the sous vide unit into a multi-tasker as Alton Brown would say.

post #6 of 6

I also do the same with brisket. I have an order for 30 people and I'll pre-cook the brisket... slice and vacuum pack as they would like.

All they have to do is reheat in water or micro for a very short time to reheat.

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