Brisket for Boston QUESTION!!!!!!!!!!

Started by Consooger, July 18, 2013, 02:12:39 AM

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Consooger

July 18, 2013, 02:12:39 AM
Quick question. My brother asked me to make a brisket and burnt ends for when I go see him in Boston at the end of the month. I was thinking about doing this a few days before hand but he wants this so he can eat at a much later date. How should I go about doing this? Should I slice it and then vac seal it when it cools or should I let it cool and then vac seal it all whole? Also since he is going to end up re-heating should I not cook it to the full temperature (190 if my memory serves me correct).

Any help would be greatly appreciated.

Sorry I haven't been around much lately. Work is really kicking my @$$.

Hope all is well!

John
"Telling you to invest in smoking your own jerky because buying it so much was getting way too expensive was the worst thing I could have ever done to us, now look at the monster I have created!" :-)
               -My Wife

terry08

#1
July 18, 2013, 04:35:27 AM
I do them both ways. Sliced and whole, I vacuum seal, and freeze them. When ready to eat, I place the bag in low  boiling water until thawed and warm. You will think you just took it out of the smoker.

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beefmann

#2
July 18, 2013, 06:31:01 AM
cook to 190f, slice, vac seal, freeze , then take to him

Ka Honu

#3
July 18, 2013, 07:06:21 AM
I always learned (and observed) that brisket starts to dry out faster as soon as it's sliced so I don't slice until I'm ready to eat.  I'd vacpack the flat whole.

KyNola

#4
July 18, 2013, 07:37:12 AM
Quote from: Ka Honu on July 18, 2013, 07:06:21 AM
I always learned (and observed) that brisket starts to dry out faster as soon as it's sliced so I don't slice until I'm ready to eat.  I'd vacpack the flat whole.
Ditto!

Tenpoint5

#5
July 18, 2013, 08:00:47 AM
I usually wait until the next day then cut the flat into 3 or 4 chunks and then vac seal. That way you dont have to thaw the whole thing to get a few sammies
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

BAM1

#6
July 18, 2013, 09:41:40 AM
Welcome back John, I was wondering where you've been.  Definitely separate the point from the flat as you'll use that for the burnt ends.  Vac seal both whole.  When you get there, cube the point into 1" chunks, put in tin foil pan with some good sauce, and reheat covered on his grill or in the oven.  That way you'll get to eat some of your cook and can enjoy some of the praise for the awesome cook face to face.
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Sailor

#7
July 18, 2013, 12:00:56 PM
I am in the vac seal it in chunks and not slice it camp.  I do vac seal sliced brisket but that is when I have left overs from a cook.  When my daughters give me warnings that they are coming down and want a brisket to take back they get chunks that are vac sealed so they can warm it and cut it they way they want.  The rest stays in their freezers.  Never had a complaint bout the way I give it to them but then again I would not complain if someone gave me a full cooked brisket that was chunked and vac sealed.....just sayin.


Enough ain't enough and too much is just about right.

MrSlick

#8
July 18, 2013, 03:38:09 PM
I have always cut my leftovers into serving size portions, vac sealed then put them in the freezer.  They always turn out good.  The leftovers seem to be a bit smokier than the first eating as well.

Consooger

#9
July 19, 2013, 12:43:12 AM
I'm probably going to seperate the point from the flat. I will probably cut the flat into 2 pieces and vac seal it after it cools off. I will be making burnt ends with the point. Anyone ever keep these for a while (YES I KNOW THAT IS A DUMB QUESTION, because mine normally don't last long) I was thinking of putting them into mason jars and keeping until I take to Boston. Would that be a good idea? I don't see how it wouldnt.

J
"Telling you to invest in smoking your own jerky because buying it so much was getting way too expensive was the worst thing I could have ever done to us, now look at the monster I have created!" :-)
               -My Wife

Saber 4

#10
July 19, 2013, 06:35:12 AM
Since air is your enemy I would think you'd be ok if you packed the jars so tight that no air was trapped in areas around the meat before you put the top on. But if you have a lot of air space I would go with vac seal or Ziploc bags with the air squeezed out of them.

iceman

#11
July 19, 2013, 04:09:29 PM
Quote from: Consooger on July 19, 2013, 12:43:12 AM
I'm probably going to seperate the point from the flat. I will probably cut the flat into 2 pieces and vac seal it after it cools off. I will be making burnt ends with the point. Anyone ever keep these for a while (YES I KNOW THAT IS A DUMB QUESTION, because mine normally don't last long) I was thinking of putting them into mason jars and keeping until I take to Boston. Would that be a good idea? I don't see how it wouldnt.

J

I'm just guessing that you're going to freeze the burnt ends in jars until the trip?
If so you end up with ice crystals all over the meat. Not a good thing. Vac seal and freeze it all for the best outcome.

Pachanga

#12
July 20, 2013, 03:24:00 AM
Quote from: KyNola on July 18, 2013, 07:37:12 AM
Quote from: Ka Honu on July 18, 2013, 07:06:21 AM
I always learned (and observed) that brisket starts to dry out faster as soon as it's sliced so I don't slice until I'm ready to eat.  I'd vacpack the flat whole.
Ditto!

Tritto!

Pachanga
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