LarryWolfe
Chef Extraordinaire
Flytyer said:My son's 2nd birthday is this weekend and I'm planning on ribs and brisket. I will need to do the brisket ahead of time and I am coming to the realization that I have never cooked a brisket days before an event so I have never worried about reheating the whole thing. Any words of wisdom? It's a whole packer about 12 lbs. I'm planning on seperating the flat and the point for storage unless you think I should do otherwise.
Here's how I do it for my customers.
1. Cook Brisket as you normally would
2. Cool, wrap in foil and or plastic wrap and refridgerate overnight.
3. Slice cold
4. Vacuum Seal
5. Place vacuum bag in boiling water for 30 minutes
6. Serve (if you want or need additional juice add a bit of beef stock w/lil' butter mixed in)