Gary in VA
Head Chef
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
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