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Old 08-02-2005, 08:16 AM   #1
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Brisket Slicing/saving question

First, let me explain what I do and then I have a question.....

Normally, I cook brisket flats, foil them at 170 and put them back on the cooker til they hit 195, wrap them again and drop them in the cooler to rest. After a couple of hours, I slice them and put them in foodsaver bags and freeze them. When I want to use them, I pull them out of the freezer, thaw and drop the foodsaver bag in boiling water to reheat and then serve. I have had very good success with this method.

My question is this... Would I achieve the same results (or better) if I were to take those rested briskets (flats in foil) and chill them whole and slice them when they are cold and then foodsaver them?

I was just thinking that maybe as the brisket cooled, it would draw the juices back into the meat and retain it there rather than loosing it when I slice them hot.

Thanks for the input.

Gary
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Old 08-02-2005, 08:28 AM   #2
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Makes sense to me.
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Old 08-02-2005, 08:35 AM   #3
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Old 08-02-2005, 08:54 AM   #4
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I'd brine, foil, usa a pop up timer and freeze it in sand. 8-[
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Old 08-02-2005, 09:15 AM   #5
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Quote:
Originally Posted by Larry Wolfe
I'd brine, foil, usa a pop up timer and freeze it in sand. 8-[
Sounds like a good plan, but I'm injecting mine first.
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Old 08-02-2005, 09:28 AM   #6
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#-o Geez.. tryin to get a straight answer out of this bunch #-o

hahah

seriously though.. I may be doing a case of briskets this weekend for upcomming events... but may not have time to slice them... so I was wondering if "cold slicing" was maybe even more desireable way to do it than I usually do it.

I could possibly also more effectively use my slicer with cold brisket, I think.....(don't cold meats usually slice better on a slicer than hot?) ...comments on that one?
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Old 08-02-2005, 01:14 PM   #7
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Once you slice brisket drying out is the problem.
Taking the brisket off the cooker earlier than 195 internal would be my first suggestion (185 to 190 max), then cooling for storage. I would slice after it is warmed up.
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Old 08-02-2005, 01:40 PM   #8
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You ever try to slice a cold brisket? It ain't easy! All that hot fat acts as a lubricant to the knofe in my opinion. I say, do it the way you are doing it unless, you are using an electric slicer.
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Old 08-02-2005, 02:40 PM   #9
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I agree... cold brisket is a real pain to slice with a knife. (been there, done that, got the T-shirt... and don't intend to go back) I have a commercial slicer that I would be using if I decide to go that route.
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Old 08-02-2005, 02:49 PM   #10
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Quote:
Originally Posted by Larry Wolfe
I'd brine, foil, usa a pop up timer and freeze it in sand. 8-[
Okay, the rulz say no posting when drunk!
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