Brisket Question: Best way to reheat/slice if cooking several days ahead of event.

I'm doing the same thing. I have to make it two weeks ahead of time. I plan to chop/pull it for sliders too. 14lb packer. I'm going to smoke it rest it probably overnight in the Cambro and then chop or pull the next day. Vacuum seal into bags and into the freezer when completely cooled. I plan to rewarm in a crock pot with some beef broth and dark beer. Should work.

reeko said:

 
Also,

I have seen that some people pre-slice, then vacuum seal (with drippings).

Then reheat in the bag in boiling water.

Is this the best way to reheat in batches? Seems like it would keep it moist.

Any idea about how long to boil? (Lets assume I divide each 12-14lb packer into 4 portions, sliced, per vacuum bag)

Click to expand...

Take the freezer bag from the frig, place into an EMPTY pot while still cold.

Fill the pot almost to the top with normal cool tap water

Place the pot onto a burner and then turn the burner to high

Allow the water with the bag in it to come to a boil

Allow to boil 5-10 minutes depending upon the size of your bag.

Remove the bag from the water, slice open, and eat...

Using the above method heats everything slowly and evenly.  It comes out moist and almost like it came fresh from the pit.

We did a 10-12 pound brisket all sliced up like this last summer.  I tossed all of the bags into my fish cooker pot and used my propane burner to boil.