Travel Question

[mikeporter616]

Christmas Travel Meat question: We are traveling to Colorado to meet my son and his family from CA. for Christmas. I plan on smoking a brisket and some tri tips to take with us. I will have a sous vide to warm the meat. My question is, do I slice the meat before vacuum sealing or not? Anyone have experience with this? Thanks.

 

[chopsaw]

I say don't pre slice . I don't even slice more than I need when I don't travel . I slice as it's served .

 

[chopsaw]

Here's one the was frozen as a leftover hunk . Un-sliced . In the freezer a couple months , then re heated in the SV from frozen .

 

[JLinza]

I agree, I would also say don't pre slice. But ill give you a pre- welcome to Colorado

 

[chef jimmyj]

I concur. A big Butt is best Pulled and reheated. But the smaller/thinner Tri-Tip and Brisket will be juicier reheated then sliced...JJ

 

[mikeporter616]

I concur. A big Butt is best Pulled and reheated. But the smaller/thinner Tri-Tip and Brisket will be juicier reheated then sliced...JJ

and chopsaw and jlinza, Thanks!

 

[daspyknows]

Don't slice. On my last trip to NY (from California) by second checked bag was a cooler with a brisket and pork butt. Sliced and pulled at destination.