Cooking brisket 3 days in advance?

mowin

Master of the Pit

Original poster

May 30, 2015

1,220

246

upstate ny

• Feb 3, 2017

• #1

Every yr bunch of us go ice fishing in Maine. Theres no power in this camp. Everything is run on propane. There is a stove with a oven. Cant bring a smoker, as its a 10 mi trip on sleds

So, if i smoke a packer 3 days in advance, cool and either vac seal or wrap in foil, whats the best way to reheat this without drying it out? Leave it whole, or slice and seal?

 

smokin peachey

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Aug 1, 2016

3,660

10,954

Central Pennsylvania

• Feb 3, 2017

• #2

I would wrap in foil then cool it. When reheating I would open the foil and put some butter slices on it then wrap it back up and warm it up. I have done this in the past and it turns out really good. I wouldn't try to warm it real fast. You could put it around the fire or in a dutch oven if you don't want to use the gas stove.
Sounds like a fun fishing trip.

 

dirtworldmike

Meat Mopper

Sep 25, 2009

263

76

roaming shores, ohio

• Feb 3, 2017

• #3

\Just cook it ahead of time. Slice then vac seal portions of slices tightly packed together and freeze. Reheat bags of brisket slices in pot of boiling water.

I do this all the time and they are just as good re- heated as if they just came off the smoker.

 

• 

Reactions: hoity toit

hoity toit

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Nov 4, 2011

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New Braunfels, TX . in the beautiful Texas Hill Co

• Feb 4, 2017

• #4

dirtworldmike said:

 
\Just cook it ahead of time. Slice then vac seal portions of slices tightly packed together and freeze. Reheat bags of brisket slices in pot of boiling water.

I do this all the time and they are just as good re- heated as if they just came off the smoker.

Click to expand...

Yep, kind of like sous vide..I warm up chicken and sausage that way all the time.. It sure does keep the juices retained for sure. !! POINTS..

HT

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Feb 4, 2017

• #5

What HT said  ---- 

    

Gary