Brisket leftovers

[Okiejoebronco25]

Hi folks, Question for the community. I just picked up a 5# brisket flat listed as dry aged fresh from local butcher. My family doesn’t really eat much at all if any. So to justify spending $85 on a chunk of meat I plan to eat myself I would like to smoke it. Divide into serving size portions and vacuum seal for future lunch prep for work. So question is I figured as it a flat minimal fat to cook as 1 cook as opposed to multiple cooks. Then freeze the cooked portions. Looking for any advice to ensure quality reheats. I do have a sous vide for reheating. Any input appreciated.

 

[kilo charlie]

Absolutely! Just vacuum seal it and freeze and when you're ready, pull one out, heat it in the sous vide or a pot of water on the stove, still sealed.

I do not have a sous vide, so I fill a pot with water, dump whatever I am reheating into the water, still vacuum sealed, and turn on the burner. Bring up to a boil and let it go for a few minutes. While the water is coming to a boil, it helps thaw out the meat and you may have to flip it or weigh the bag down if it starts floating.

Once you cut open the bag, it'll be heated through while retaining all the juices and such.

 

[Okiejoebronco25]

Hi folks, Question for the community. I just picked up a 5# brisket flat listed as dry aged fresh from local butcher. My family doesn’t really eat much at all if any. So to justify spending $85 on a chunk of meat I plan to eat myself I would like to smoke it. Divide into serving size portions and vacuum seal for future lunch prep for work. So question is I figured as it a flat minimal fat to cook as 1 cook as opposed to multiple cooks. Then freeze the cooked portions. Looking for any advice to ensure quality reheats. I do have a sous vide for reheating. Any input appreciated.

I’m not sure what you guys think but this brisket looks pretty good, probably the best look at one I’ve cooked