Brisket Leftovers

squezz

I put my first brisket packer (#12) on the egg last night, been on a little over 12 hours now.  I didn't trim as much as I think I should have.  Is that going to be a problem?  Will that cause any issues with cooking?

Also, I'm only serving for 4.  What is the best way to save leftovers?  Slice first, vacuum seal and freeze?  Or freeze before slicing?

Thanks in advance!

squezz

Also, if I have to FTC and want to make burnt ends, should I cut off the point before I FTC, or wait until dinner time to make the burnt ends?

SeahawksEGGHead

I too have the leftover dilemma.  I understand if you slice it, it starts to dry out, so I Ziploc mine whole, slice what I need when I need it.  Also, I've made burnt ends as well, so I will separate the flat, FTC that, and cube the point.  (I've heard you can do it the other way round, but I've not done that yet.)  Put the ends back on immediately, close down your egg, leave in a foil pan covered until you serve.  Give that a try.

travisstrick

To save leftovers, I chop and add sauce and food saver two sammy portions or cut large 4 in sections to slice later and food saver them. I wouldnt slice until you want to serve.

Philly35

Chop and freeze! You can make brisket mac'n cheese, nachos, all sorts of stuff.