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Brisket Pre-cook for Vacation?

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RogueIrish
RogueIrish Posts: 2
in Beef

Heading out for a family vacation and can not take the BGE with.  Pre-smoking a 16lb packer. What is the best way to store and serve it. It will be 4 days

until we will eat it.  I am thinking of Vacuum sealing it. Hot or let it cool?  Sliced or whole?  Any help would be great.

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  • Tjcoley
    Tjcoley Posts: 3,551
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    Let it rest a bit, slice, vac seal and freeze. To reheat just drop the packet into hot water. I did a brisket as well as a pork butt last weekend for next week at the beach.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • RogueIrish
    RogueIrish Posts: 2
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    Thanks Tj.  I was thinking Vac Seal whole for less chance of dry out...but if I slice it...I can try it.. B-)
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  • minniemoh
    minniemoh Posts: 2,145
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    I have never vac sealed one whole one but I have vac sealed slices from the leftovers. I had a pretty good sized chunk that I threw in the fridge. Then sliced it cold and vac sealed. Seemed to work pretty good. Most of the time, there are no leftovers...  :D
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • nolaegghead
    nolaegghead Posts: 42,102
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    If you slice it, slice it cold.  Then vacu-suck it.  If you want to get fancy, you can freeze some beef consomme and throw it in with the meat.  Reheat in hot water - shouldn't be boiling, but 160F or so. 
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    I love lamp..
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  • henapple
    henapple Posts: 16,025
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    @nolaegghead‌. ..165, not 160
    Green egg, dead animal and alcohol. The "Boro".. TN 
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