Did an overnight brisket cook on a slow Saturday night. Prime, 11-12 lbs, rubbed mostly with salt/pepper, with just a bit of garlic and cayenne.
Here she is right before she came off. Started monitoring at 195 dF IT, eventually pulled around 9AM at ~200 dF in flat. Then it was FTC for ~2 hrs while I went to the gym.
Had a bit right after it was sliced and the flavor was pretty good. Only problem is, I had to leave the house fairly soon after, so the vast majority (~90%+) of the meat went straight into the fridge. I like cold brisket as much as the next guy (OK, probably more - I tend to love cold food) but it's mostly out of necessity, since reheated brisket usually seems tough and dry to me.
Anyone got good methods for storage/saving/reheating of sliced brisket? I have strongly considered Foodsaver but wanted some others' insight.
2013 Texas Aggies - Goodbye JFF - see you in the pros
in Houston, TX