Group Question

[lemans]

I am going to VA to cater a family BBQ .. they want Brisket and Pulled Pork.. all the have is a Charlgriller egg. I have never used one but know how to. But I didn't want to smoke a 14 lb Brisket on an unknowned pit. So I am smoking it now on my WSM.. so here is the question.. I plan to vac pack it .. so do I separate the point from the flat or do I vac the whole packer?
Part two .. am I refrigerating it or freezing it?
I am planning to do burnt end when I get there..
Ps. I am doing the porkbutt on sight with the egg..
Advice..,

 

[cksteele]

here is a great article  from texas monthly on reheating BBQ  http://www.texasmonthly.com/bbq/the-best-method-for-reheating-barbecue/

 i know Franklin bbq have chilled  whole briskets vac sealed  for sale,  id say chilled  would be the best way to go. after its reheated  making burnt ends out of it should be no issue  as for the porkbutt im not sure. but im sure others will chime in hope i helped in any way 

 

[daveomak]

If you plan to partially cook any of the meat at home, then finish when you get there, bring the meat up to "safe to eat" temperature before you pack it up to head out...   You want to be sure all the "make folks sick" bacteria are dead...  then refrigerate if it's a long trip...   or awhile before finishing the cook...  the time frame will determine how you handle the meat...

only a few hours, wrap in foil and towels and place in a preheated cooler to keep warm...   preheat with hot water...   

 

[lemans]

Dave
It's for next Saturday.. I was thinking to separating the point from the flat before vac sealing and freeze both pieces..

 

[daveomak]

That will work....   Good luck with the big cook....  take pics....  

 

[lemans]

Thanks brother

 

[lemans]

So what I have learned so far the the point having more fat cooks 15 degrees faster than the flat. The point is st 205 the. Flat at 190... very interestingb

 

[lemans]

Update
4 days before the big birthday bbw in Virginia. So I decided to bring my big 40 qt pot and my sous vide to
Bring the brisket back to life . 200 degrees till it's time to cut slices , then I veill seperate the point and work on the burnt ends