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Smoked meat storage and re-heating
Posted on 3/31/21 at 1:23 pm
Posted on 3/31/21 at 1:23 pm
I’m new to smoking so forgive my ignorance.
I’m just wondering what is the best way specifically to store meat and then re-heat it? For example, if I cooked a brisket on Sunday and wanted to eat on it with my family for the next several days.
Any tricks or tips? May be a stupid question.
I’m just wondering what is the best way specifically to store meat and then re-heat it? For example, if I cooked a brisket on Sunday and wanted to eat on it with my family for the next several days.
Any tricks or tips? May be a stupid question.
2
Posted on 3/31/21 at 1:30 pm to drake20
In general, seal as best you can in a ziplock or vacuum bag and freeze. For re-heating, remove from freezer and let thaw. Throw it in the oven at 200 and let it come back to a nice warm temp for eating.
For brisket, I only slice what I'm going to eat after I cook it. I put everything else in ziplocks as whole big chunks of meat. Unsliced brisket will freeze and reheat better than sliced.
I'm sure the same or similar can be applied for other meats. I don't really bother with the oven if it is pulled pork and just use the microwave.
For brisket, I only slice what I'm going to eat after I cook it. I put everything else in ziplocks as whole big chunks of meat. Unsliced brisket will freeze and reheat better than sliced.
I'm sure the same or similar can be applied for other meats. I don't really bother with the oven if it is pulled pork and just use the microwave.
This post was edited on 3/31/21 at 1:31 pm
Posted on 3/31/21 at 1:34 pm to SUB
Awesome, Thanks for the info. Does that oven method apply to brisket and other smoked meats out the fridge? Like if I was just gonna eat it all within the next two days, i wouldn’t be freezing it, right?
Will definitely leave in chunks and freeze what I won’t be eating. Seems like good advice.
Will definitely leave in chunks and freeze what I won’t be eating. Seems like good advice.
This post was edited on 3/31/21 at 1:35 pm
Posted on 3/31/21 at 1:38 pm to SUB
If you vacuum seal you can sous vide style in the bag putting in hot water to bring up to temp without losing moisture.
Also what I look to do after unfreezing brisket, is to cut into approx 1” squares, pan sauté with a little butter or oil then add some bbq at the end until warm
Also what I look to do after unfreezing brisket, is to cut into approx 1” squares, pan sauté with a little butter or oil then add some bbq at the end until warm
Posted on 3/31/21 at 1:43 pm to drake20
Vacuum seal and freeze. When we want to eat it again, take the sealed bag out of the freezer and put in a pot of hot water set at the temp (or 5-10 degrees higher) that I cooked the meat originally. Helps greatly to have a sous vide machine for that
Posted on 3/31/21 at 1:45 pm to Sheepdog1833
quote:
vacuum seal you can sous vide style in the bag putting in hot water to bring up to temp without losing moisture.
Posted on 3/31/21 at 1:47 pm to SmokedBrisket2018
So we’re talking about sous viding it until it’s hot and ready to eat?...not just thawing in warm water?
Posted on 3/31/21 at 1:49 pm to drake20
Very interesting. I have an instant pot with a sous vide button...guess I’ll use that.
Posted on 3/31/21 at 1:52 pm to drake20
quote:
drake20
I have gone straight from freezer to water and am eating in a half hour.
Posted on 3/31/21 at 1:54 pm to drake20
quote:
Awesome, Thanks for the info. Does that oven method apply to brisket and other smoked meats out the fridge? Like if I was just gonna eat it all within the next two days, i wouldn’t be freezing it, right?
Yes. You shouldn't need to freeze if you are going to eat it two days later.
I hadn't thought of doing sous vide like others suggested, but that sounds like a good option as well.
This post was edited on 3/31/21 at 1:56 pm
Posted on 3/31/21 at 2:15 pm to SUB
Thank y’all very much!
Posted on 3/31/21 at 2:25 pm to Sheepdog1833
Sous vide gets crapped on a bit but it's great for doing just this. I've smoked briskets, vacuum packed, and froze them whole, then used a sous vide machine to warm them back up. Comes out great and doesn't loose any moisture. It's a great way to freeze/heat up lots of foods.
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