Cook of a lifetime - A5 Brisket

[BB-que]

Ok so I’ve posted a couple times over the past 2 years about this A5 brisket from Kagoshima Farms in Japan. 15 lb and is marbled like nothing I’ve seen - well I’ve had A5 before so I have but never thought I’d see a brisket like this. No idea where the hell the point is, all looks like point.

i was gonna hold onto it for a few more months but I looked at the calendar and I don’t see a weekend available to do a BBQ with enough people to eat this thing until after the summer - and it’s starting to show some discoloration which sucks. I’m gonna smoke it and then slice And vac seal in portions. That will also allow me to have it for multiple BBQs this summer and Fall. Who can provide me the best way to freeze/reheat at later dates keeping in mind the quality of this product. I’m willing to go to great lengths to keep it as good as possible! Looking for ideas lime freeze in large chunks, slices, etc. I know I don’t want to put any type of liquid in with it. S&P and smoke is all I want touching this thing. Thanks all

 

[forktender]

LOL.... $1000+ worth of FAT no thanks, I'll stick with $3.20 per pound for Costco prime grade if you can't make those taste great you need to go back to square one and start reading about BBQ 101 again.

 

[mike243]

Vac pack it in large portions to help retain moisture, that said I vaced slices that were great, a SV heater is the very best way I know how to reheat without a chance of busting a bag or over cooking something, good luck

 

[Chasdev]

I cook briskets for an audience of 1 these days (the wife is not a bbq fan) so I cook three or four briskets in the late winter/early spring when it's livable outdoors in Austin and vac seal and freeze slices to get me through the Africa hot season.
I find a gentle microwave on power 2 or 3 for two or three minutes does the trick with little loss in flavor texture.

 

[BB-que]

LOL.... $1000+ worth of FAT no thanks, I'll stick with $3.20 per pound for Costco prime grade if you can't make those taste great you need to go back to square one and start reading about BBQ 101 again.

To each his own

 

[BB-que]

Vac pack it in large portions to help retain moisture, that said I vaced slices that were great, a SV heater is the very best way I know how to reheat without a chance of busting a bag or over cooking something, good luck

Yeah that’s my thought, maybe 3-4 lb chunks and then slice when I eat - would seem to be good for moisture, although I don’t plan on moisture being an issue!