I smoked a brisket last weekend and had some slices left over; something of a rarity around here. So, I packaged up some individual serving portions, vacuum-sealed them and put them in the freezer. Last night, we decided it was time for brisket sandwiches on some of our favorite, locally-baked ciabatta rolls.
After pondering several reheating methods, I settled on a pseudo Sous Vide idea (since I don’t—yet—have a real Sous Vide machine). I filled a medium-sized pot 2/3 full of water and brought it to a boil, then shut off the stove. Dropped the frozen packages (one for each of us) into the water and covered the pot. Pulled them out 15 minutes later and they were a perfect 140 F. The sandwiches were great!
If you have brisket (or other sliced meat) that you might want to re-heat, you might try this. And, remember; the stove was turned off after the initial water heating period, using just the residual heat to warm the meat.
After pondering several reheating methods, I settled on a pseudo Sous Vide idea (since I don’t—yet—have a real Sous Vide machine). I filled a medium-sized pot 2/3 full of water and brought it to a boil, then shut off the stove. Dropped the frozen packages (one for each of us) into the water and covered the pot. Pulled them out 15 minutes later and they were a perfect 140 F. The sandwiches were great!
If you have brisket (or other sliced meat) that you might want to re-heat, you might try this. And, remember; the stove was turned off after the initial water heating period, using just the residual heat to warm the meat.