Cooking brisket a week in advance

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bam02
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12:21p, 5/21/22
AG
I've been asked to smoke a brisket for a family function in a few weeks. I'll be out of town for several days immediately prior. What would be the best process to follow if I want to cook it one week in advance and just reheat it the day of?

Thanks
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Matsui
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1:21p, 5/21/22
AG
Vacuum seal then reheat in warm water bath
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bam02
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10:35p, 5/21/22
AG
I don't have a vacuum sealer. Any recs in that case?
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HTownAg98
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In reply to bam02 • 7:52a, 5/22/22
Use bigger ziploc bags and get the air out via water displacement.
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Ornlu
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9:34a, 5/22/22
AG
A week is too long to rest in a cooler, even if it's a Yeti.
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Garrelli 5000
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In reply to Ornlu • 10:28a, 5/22/22
AG
Ornlu said:
A week is too long to rest in a cooler, even if it's a Yeti.
Not if you slap a few more yeti stickers on your bumper, 2 salt life, and 1 ducks unlimited on the back window.
Staff - take out the trash.
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NColoradoAG
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In reply to bam02 • 12:23p, 5/22/22
bam02 said:
I don't have a vacuum sealer. Any recs in that case?

Get a vacuum sealer. I use mine all the time and it's the best way to store and reheat bbq.
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Duncan Idaho
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In reply to Garrelli 5000 • 12:24p, 5/22/22
You forgot the 30a sticker
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fav13andac1)c
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In reply to HTownAg98 • 1:20p, 5/22/22
AG
HTownAg98 said:
Use bigger ziploc bags and get the air out via water displacement.
This is the best option if you don't want to get a vacuum sealer.

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Agasaurus Tex
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3:32p, 5/22/22
AG
Another recommendation to get a vacuum sealer. Don't need to spend a lot to get the job done. Bought this one a couple of years ago and it still works great.

https://www.amazon.com/GERYON-Machine-Automatic-Starter-Indicator/dp/B07B4W5PMB/ref=sr_1_9?crid=ZQYJ65YUCTXB&keywords=vacuum%2Bsealer&nav_sdd=aps&qid=1653251133&s=home-garden&sprefix=vacuum%2Bsealer&sr=1-9&th=1
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kithas
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4:32p, 5/22/22
AG
Smoke it asap. Let it cool a bit, cut into larger chunks. Wrap in Saran Wrap and then put into ziploc bags and put in the freezer.

It'll thaw and reheat nicely.
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HTownAg98
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4:47p, 5/22/22
To add, if you're going to serve it a week later, you'll want to freeze it.
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bam02
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8:14p, 5/22/22
AG
Thanks y'all. Spent today laying sod so I was busy! Will look into getting a vac sealer. I know I would use it.

Consensus is to slice after reheating?
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HTownAg98
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In reply to bam02 • 8:46p, 5/22/22
Absolutely. Leave it whole as much as possible.
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Matsui
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In reply to bam02 • 9:10p, 5/22/22
AG
Yes
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tamc91
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6:59a, 5/27/22
AG
We just had a fishing trip and one of my buddies brought a few briskets he smoked the prior week.
One trick he used was to baste the brisket with wagyu beef tallow before sealing and cooling. As you could imagine, it kept it very moist when reheated.
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NColoradoAG
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In reply to tamc91 • 9:55a, 5/27/22
tamc91 said:
We just had a fishing trip and one of my buddies brought a few briskets he smoked the prior week.
One trick he used was to baste the brisket with wagyu beef tallow before sealing and cooling. As you could imagine, it kept it very moist when reheated.

This has gotten pretty popular. A YouTube guy made a video claiming Franklin does a similar technique when wrapping their briskets. I dont think it's confirmed or not it's true. Nevertheless I did try this when I cooked my last brisket and it made a noticeable but not drastic difference in the end product.
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AggieFlyboy
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In reply to tamc91 • 10:43a, 5/27/22
AG
tamc91 said:
We just had a fishing trip and one of my buddies brought a few briskets he smoked the prior week.
One trick he used was to baste the brisket with wagyu beef tallow before sealing and cooling. As you could imagine, it kept it very moist when reheated.


Any beef tallow will do, no need to waste money on wagyu fat
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wadd96
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In reply to HTownAg98 • 12:37p, 6/2/22
AG
Agree with this. Have done multiple times.

Vac sealer and Sous Vide.
All the God's, all the Heavens, all the Hells are within you.
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bam02
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8:50p, 6/2/22
AG
Where can you find beef tallow? Butcher shop? I'm not seeing it on the HEB app.
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wadd96
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9:17p, 6/2/22
AG
Contact Flores Tortillas. Trust me.
All the God's, all the Heavens, all the Hells are within you.
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bam02
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In reply to wadd96 • 9:26p, 6/2/22
AG
Good to know, but I'm a little late for them. I'm in SA. Gonna do this cook this weekend. Any recs for tallow in SA?
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Roger That
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In reply to bam02 • 5:13p, 6/3/22
AG
bam02 said:
Good to know, but I'm a little late for them. I'm in SA. Gonna do this cook this weekend. Any recs for tallow in SA?


Just trim your brisket well and put the fat trimmings in a pot. Stir it every 20-30 min on lowish heat for a few hours. Strain it when the remnants look like pork rinds. Boom. Tallow.
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FIDO*98*
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In reply to bam02 • 9:06a, 6/8/22
AG
bam02 said:
Where can you find beef tallow? Butcher shop? I'm not seeing it on the HEB app.


Whole Foods should have it. I've seen it on the shelf at HEB so switch stores on the app. Blanco/1604, Alon, Bandera/1604 are all big stores.
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NColoradoAG
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In reply to FIDO*98* • 10:52a, 6/8/22
FIDO*98* said:
bam02 said:
Where can you find beef tallow? Butcher shop? I'm not seeing it on the HEB app.


Whole Foods should have it. I've seen it on the shelf at HEB so switch stores on the app. Blanco/1604, Alon, Bandera/1604 are all big stores.

See it in the grocery stores up here as well. It's in the baking aisle with the crisco and lard.
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Bruce Almighty
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11:03a, 6/8/22
AG
Where I live, Academy sales it.
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Hwy30East
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In reply to Bruce Almighty • 2:19p, 6/8/22
I've also seen it at Academy. Worst case, you can find beef tallow on Amazon.
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bam02
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4:51p, 6/8/22
AG
I found some at Whole Foods. Unfortunately the soups vide reheating isn't an option. I'll be coming to the event straight from being out of town and my mom will be picking up the thawed brisket from my house and taking it for me.

I have it wrapped in foil and will just have to have them put it in the oven.

Thanks for all the advice!
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Hwy30East
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In reply to bam02 • 5:33a, 6/9/22
I also see where HEB has it as well.
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