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Pretty good brisket...BUT

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.

2014 Texas Aggies - Here's to hoping....

in Houston, TX


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