When I’m smoking a brisket for my family I know that we’re not going to eat everything in one sitting, so I plan ahead and do some meal prep. That way I can eat brisket whenever I want to and it’s just as good, if not better than right off the smoker.
After slicing the brisket, I portion it out into meal size servings. I like to have a mix of flat and point slices for variety. Sometimes I’ll put a little tallow in the bag, especially for the portions with more of the leaner flat meat. I then vacuum seal it on the moist setting and throw it in an ice bath to help it cool quickly.
If you don’t have a vacuum seal machine, then you can put them in freezer bags, just try to get as much air out as you can.
I then put all my meat bags in the freezer where they can stay for months.
Then when I want to eat some brisket, which is everyday, I’ll remove the bag from the freezer and put it in a sous vide or oven set to 165 for a few hours.
If I’m in a rush, then I’ll microwave at half power, right in the bag until it is hot enough to eat, usually 1-3 mins.
I’ve been doing brisket prep like this for a long time and it’s worked out wicked good.
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Brisket: @CreekstoneFarms from @CrowdCow order here: http://shrsl.com/4eeww, Use code BBQ15 for 15% off.
Prep Tub: @dripez
Knives: @heritagesteel
Precision Oven & Vacuum Sealer: @Anovaculinary
You can find all the gear and meat I use on my gear page: https://backyahdbbq.com/gear
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