this weekend's brisket

[eaglewing]

Since you have them all ready for he freezer, do you own a Sous Vide? Best way to revive them is to Sous vide 185° for about 4 hours or so. They will soften up and get juicy. Add your tallow before freezing and you have great brisket.

 

[netspyder]

They may not have lived up to your expectations Nate, but they look good to me. Brisket hash is another option for the leftovers.

Point for sure
Chris

and, now i have to look up recipes for brisket hash - because that sounds amazing