A Sous Vide Reheated Brisket.

[BNeal]

I'm telling you - there is no better way to reheat food than this thing!

 

[Jim6820]

Looks good, @BNeal! What Sous Vide unit are you using?

 

[BNeal]

Looks good, @BNeal! What Sous Vide unit are you using?

Thanks, Jim. I'm using an Inkbird. Amazon for less than $90.
https://www.amazon.com/Inkbird-Stai...mzn1.fos.006c50ae-5d4c-4777-9bc0-4513d670b6bc

 

[Jim6820]

Thank you, @BNeal; I guess that goes on my growing “want list,” along with a new grill, pizza oven, etc. Outfitting a new house isn’t for the faint of heart…or, wallet. At least the Inkbird unit won’t break the bank. Thanks for the info.

 

[BNeal]

Thank you, @BNeal; I guess that goes on my growing “want list,” along with a new grill, pizza oven, etc. Outfitting a new house isn’t for the faint of heart…or, wallet. At least the Inkbird unit won’t break the bank. Thanks for the info.

Lol... I am in the middle of an outdoor kitchen project that's getting quite expensive - and I'm retiring on 12/31. Hope the cash lasts longer than the project!

 

[Buttah Butts]

I'm telling you - there is no better way to reheat food than this thing!

I agree 100%. We use ours a lot for reheating and for cooking.

 

[SmokeZilla]

I understand the whole Sous Vide craze and I have tried it several times but in my opinion, nothing beats having a nice up to temp (usually set at around 160-170F) pizza oven with wood chips or a pellet tube. This combination not only assists in redistributing the original oils and aromas of the brisket (or pulled pork for that matter) and introduces a new, fresh, layer of smoke on top of it. The fresh infusion of smoke in the pizza oven takes it to another level. I especially like my method because I have held the protein at serving temperature for several hours and it only kept getting better without and drying out. I picked up this trick by watching the techniques used by the popular smokehouses. They “hold” meats all day while waiting for them to be served. One place actually uses this hold method overnight by adding a couple of water trays to their warmer ovens. In my case, when it was served, guest thought it was freshly cooked and rested. The amount of smoke flavor that it was emitting was almost equal to the original, as removed from the smoker, smell.

 

[Chuck01835]

I'm telling you - there is no better way to reheat food than this thing!

View attachment 18196

How long and at what temperature do you reheat at in the sous vide?

 

[BNeal]

How long and at what temperature do you reheat at in the sous vide?

I set it to 145 and let it go for 1.5. hours - it was already thawed. Double that time if frozen.

 

[Masterofsparks]

+1. It’s the only way I reheat stuff I’ve smoked.

 

[Casadetrevino]

+1 - Yes! The microwave always gives leftover meat a strange taste in my opinion. Using the toaster oven, dries it out. I started putting slices of brisket in Ziploc‘s and letting it warm up in a sauce pan, kind of a poor man’s sous vide. Comes out tasting awesome, and stays juicy. You have to be careful when you’re opening the Ziploc though, because some of that steam can get you

 

[Dean]

Looks good, @BNeal! What Sous Vide unit are you using?

Joule.. Great system with support... Had mine for years now and never missed a beat..

 

[Dean]

If not Sous Vide and for smaller amounts I always "STEAM" mine for the reheat , Moist and hot...also the main way Katz's does it...