Need help from the pros!!

BigA

I posted earlier this morning about how to store and reheat brisket. It usually drives out so fast. How are you all storing it and better yet how to reheat it so it retains the moisture?? HELP??

Frank from Houma

I vacuum pack with some broth from the cook, freeze, and later drop the bag in a pan of boiling water. If no broth is available use coke.

Only you will know that it didn't just come of the Egg.

Roll Tide

make sure you only slice what you are about to eat and leave the rest in whole hunk of meat..
I'm not a brisket expert, but in the past I have wrapped the portion I plan on eating in aluminum foil, placed in oven at around 250 until the internal temp is around 160, then sliced.
I'm sure others will chime in with more info possible suggesting a pan with beef broth or something placed under brisket in oven, but that is what I have done and it has worked well.

Roll Tide

I have used this method with pork and it worked well. good thought.

Chef Charles

BigA

I have reheated brisket and butt using a bamboo steamer with success.

Tom

BigA

what is a bamboo steamer??

fishlessman

ive never liked reheated beef, pork im fine with. i would rather let it come to room temp, slice, and add a hot sauce. now if you warmed it up in the boiling water and freezer bag trick, then removed and tossed on a hot grill to firm and crisp it it might work better, ive done similar to pork ribs and liked it. you can also make burnt ends rehating in the sauce

Chef Charles

You can easily find them in oriental markets. It is cylindrical made out of bamboo. They are also stackable. The bottom consists of bamboo slats allowing steam to permeate the inside and there is a tight fitting lid on the top. You place the unit on top of a pot or frying pan containing some water and bring the water to a boil. It is really easy.

Tom

http://www.amazon.ca/Typhoon-Bamboo-Steamer-Set-8/dp/B0000VLN50

Spring Chicken

I go along with what Frank From Houma said. The key is to keep as much of the original moisture as you can. Using a Food Saver is the best way. But if it is still dry, add a little Coka-Cola to it (the real stuff, not the diet).

I took a brisket off Lily Large at 9:00 this morning after a 13 hour cook. The last hour I foiled it and it was amazing how much juice came from that brisket during that hour. Had I not foiled it I would have lost all those juices and flavors into the drip pan. As it was I took the brisket out and put into a pan then poured the saved liquid over it.

I also had the good sense to save some of the injection marinade and pour that over it too during the last hour of cooking. It promises to be tender and juicy.

Oh yea, that part I saved from dripping into the drip pan was good enough to drink straight out of the foil.

Spring "Good Day For Brisketing" Chicken
Spring Texas USA

BigA

Spring Chicken - how did you do your brisket and what did you inject it with??