Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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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.
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Sliced.
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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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