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Brisket

geigs

Fire Starter
34
10
Joined Nov 8, 2006
I am going to do a brisket for the Friday meal after turkey day - problem is we are going out of town for turkey day and won't have my smoker. What is the best way to preserve brisket after it being smoked? My original plan is to smoke it Saturday night to Sunday and then freezing it right away for Friday, thaw on Thursday night and either grill or oven to warm it up....any other ideas, or is this a bad idea?

~geigs
 

illini

Smoking Fanatic
OTBS Member
571
12
Joined Jul 11, 2006
Freezing is fine but do it in zip-lock bags
to reheat put the bags in hot water (partially opened above the water line)
I am afraid the grill or oven will dry things out too much
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
60
Joined Jul 16, 2006
If you have a foodsaver, that is also a good way. Seal in the bag and reheat in hot water.

Take care, have fun, and do good!

Regards,

Meowey
 

bigal

Smoking Fanatic
OTBS Member
971
10
Joined Sep 21, 2006
Geigs, do you have a roaster? I bought a big 17qt at wal-mart for $30, has come in handy. What I like to do is smoke my brisket in a big foil pan after temp gets to 160-170* and cover with foil. Then I slice the flat, put it in a container and pour the juice back over the top of the slices and then freeze. Then warm it up in the roaster or small portions I warm up in microwave making sure I have some fat chunks(juice) to keep it moist.

Just my $.02, keep the change.
 

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