Brisket is some of the best BBQ you can cook. Good thing is that it’s easy to cook ahead of time (for my Texas-Style Brisket Recipe, click here >>
) and then reheat brisket later – without drying it out.
Once you have your brisket cooked and it has had a proper rest time. It’s time to package it.
First I drain the juice off the brisket (or out of the wrap) and use a fat separator. This separates the good brisket au jus from the fat.
Next, I use a large food service pan and place the whole brisket – along with the reserved au jus. Then by using the Food Saver Expandable bags, I vacuum seal pan and all.
You can see the vacuum sealer pulls it down tight so no air is in the pan. These FoodSaver brand bags came from Walmart look for the roll that says “expandable”.
From this point you can refrigerate it (for up to 2-3 days) or freeze it (if you will be storing it for longer than 2- 3 days).
If you freeze it, just take it out freezer and place it in the refrigerator 2 days before you will re-serve it to allow it to thaw properly.
To reheat brisket, you just need to heat it back to 140 degrees internal – which is proper serving temp.
Open the bag, cover the pan with foil and place it directly into a 325 degree oven. It takes about an hour to get warm enough for serving this way.
You can do the same on a smoker or grill, but depending on your smoker temp, the reheat time will be longer.
Once the brisket reaches 140 internal, remove it from the oven, slice and serve.
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