SV Brisket Re-heat

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kawboy

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thirdeye

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Dec 1, 2019
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When I cook an additional butt for the freezer, I do an ice bath on the whole butt, then refrigerate overnight to firm it up. Then I slice it top-to-bottom (just like a pork steak), and slightly freeze the slices before vacuum sealing. After a SV reheat, the meat comes out just like it was freshly broken down.
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rbnice1

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Jan 22, 2017
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So first, yea.... i use my sous vide and my large air fryer more then anything else in my house. stove, stovetop, and microwave combined. Its amazing what you will start throwing in them once you think about it.

Thats said OMFG i never thought about cheese cake! Im fully game to try [email protected] lol
 

Cody_Mack

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Feb 8, 2021
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Best way to thaw and reheat a 3 lb Chuckie that was smoked then SV'd to 135 then frozen?

Rick
 
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rbnice1

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Jan 22, 2017
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I would say depends on how you preserved it. For me I would have sliced it up then vac sealed it in meals. Then just pulled 1 when ever I wanted a meal and sous vide it at 140 - 150 for a couple hours so it was warm. Just did it today with some pulled park from a couple months back. Was still some fo the best pulled pork I ever had.(just the 4th time I had it. lol.)
 

rbnice1

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Jan 22, 2017
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If it was a full chuck roast I would just throw it into the water back for a 3 - 4 hours then eat it.
 
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Cody_Mack

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Feb 8, 2021
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Fulshear, TX
I would say depends on how you preserved it. For me I would have sliced it up then vac sealed it in meals. Then just pulled 1 when ever I wanted a meal and sous vide it at 140 - 150 for a couple hours so it was warm. Just did it today with some pulled park from a couple months back. Was still some fo the best pulled pork I ever had.(just the 4th time I had it. lol.)
Thanks for the tip; slicing and separating into indivual meals. Probably a lot less waste in the long run.

Rick
 

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