I’m an over the road truck driver so I cook a ton while I’m home, vac seal and freeze in individual portions. When I head back on the road I load my truck fridge with a couple weeks worth and sous vide each of my meals back to life. Brisket, pulled pork, chicken, veggies and even pasta. It all comes out like it was fresh made! Love your videos, Matt.
Perfect timing for this video. I have been asked to smoke a brisket for Thanksgiving, actually for family dinner the Friday after. Planning to cook it over night and let it rest for the 4-hour drive to the gathering.
Great video. I do the poor mans sou vide. I'll slice brisket or pull pork and put them in smaller vacuum seal bags. Put a little tallow in, seal and freeze. When I reheat I'll pull the crock pot, fill it with water and drop in the vacuum sealed bag and set on low for 1-1.5 hours. Works well!
I was just in your shop asking for tips on how to re-heat. The gentleman that helped gave me some great tips and you backed it up with a video. Thanks Matt and Team.
I've been doing the sous vide method a while and it is great. I cut the brisket up into manageable chunks before I vacuum seal it so I can use for my lunch or family dinner usually a minimum of 1 or 2 pound chunks. They heat up a little faster this way and always turn out delicious. I think I will start adding some of the juices to the bag, that is a great idea. Thanks for videos (and rubs). I always learn something from you.
@@eddillon6993 For a 1 pound I might do an hour, or 2 hours if I'm starting from frozen, and I usually am. I've been targeting 150F or so since it is already cooked and I just want it at eating temp. Though really with sous vide the and USDA safe cooking temps you have to consider time at temp. 165F kills all bacteria in like 0 seconds, though it might take maybe a little longer at 150F but it is still "safe".
@@drebk You have to cool it before you vacseal or it will pull all the juices out, at least in mine. A chamber vac might not do that. For brisket I will cut it into reasonable size chunks, like 1 pound or whatever, wrap it up and put in refrigerator over night, and vacseal it while cold. For pulled pork I get it all pulled and mixed in a big bowl and fridge overnight and portion it out into bags the next day. I have about 10 12oz packs of pull pork in my freezer right now, having one for lunch tomorrow!
Immersion is perfect, I would recommend putting a wired tray to hold food off bottom while cooking of reheating in water bath for better flow around the bag
Heh Matt. Thank you for this video. It helped me make a few decisions for a long brisket cook yesterday. I did mine 5 hours on the pellet smoker @225F from 6 to 11pm. Wrapped at the stall, then put in the oven at 225F. Oven portion was 9 hours or so. Pulled it at just over 203F, let rest for a couple of hours then just put on reheat 170F for a bit with a smaller 2nd rest. It was tender, and everyone loved it. This is a major breakthrough for cooking Brisket without having to get up early in the morning ie 2 or 3 am for a long cook 12-14 hour cook.
Got the sous vide to reheat smoked meats. Promoted the sous vide to brisket rest method… perfect render of fat without drying out every time. A bit of smoke to dry the bark at the end and amazing.
I smoked a brisket this last Sunday. Had some left over. I vacuum sealed what was left. Tonight I heated it up in a sous vide for maybe 30 min. Toked it out and chopped it up for sandwiches. Sooo good and it was even more tender than originally cooked.
I cooked a brisket on the 3rd for the 4th this year and reheated via Sous Vide - hands down a game changer with a set it and forget it method while we hung out by the pool. when it came time for lunch it was absolutely perfect and probably the best brisket I've cooked.
I wrap it as tight as possible and throw it in the toaster oven at 250 for about an hour. Works great! I've also used the Food Saver to vac-seal it, and just boil it in the bag to re-heat. Also works great.
If you have not invested in a Sous Vide Wand … so so. 100 percent Chef secret to amazing food. From reheat as show. To the most amazing steaks ever. I’ve used rbis on 20 steaks for a party … seasoned rib eyes. Vac sealed. Then seared to finish on my Kamado Joe … makes it easy to cook for larger group while enjoying some Texas water … no stress. Eat when the crowd is ready!
Yeah, sous vide is one of the best (maybe worst) kept secrets of many steak houses. The meat gets cooked to whatever degree of doneness the customer wants, and only meets a hot skillet to get it ready to serve. This works very well. A long slow cook makes the meat very tender and then you get that nice color and crust right before it's served.
Just tried the pan butter technique over the weekend on 2 different pieces of biscuit I had previously smoked. One piece was even a little dry after I smoked it. The reheat system here in the smoker with butter had both pieces coming out hot and juicy, one piece even better than before . This will be my goto reheat.. thanks for the video..
I believe paper is a flavor saver. Since I always finish in paper I quickly wrap any unused portions and add more paper to the outside then place in a ziplock or seal. Reheat in paper. Love it
I have to commend the video quality, it looks absolutely crisp and clean, it's rare for me to pause and double check the video settings, but I was surprised to see that it's still 1080p, but looks like a 1440p or a 1600p video! Props to y'all on the production quality, good job! 👍🏻
I did two briskets on my pellet grill over the Labor Day weekend and was so proud of them. They were 15 pounders, trimmed, injected...the works. I put them on at midnight at 225 and to my surprise when I woke at 6am one of the temp probes read over 170. I was still expecting a bit of a stall but I wrapped them and let them sit a bit longer. I tried to push the flat a bit too much I think and then put them in a cooler to rest instead of letting the temp come down at room temperature so I think they cooked even a bit more. I was completely disheartened to find cutting into the flat akin to trying to cutting a well done steak. Completely mortified. They tasted OK when chopped and the point was OK but nonetheless I feel like I ruined two really nice pieces of meat. Need to tweak a few things. You make it look so easy. Thanks again for all the work you put into these videos. They help noobs like me get better each time.
Hey i had the same problem with my pellet smoker…all the heat from my cooker comes up from the bottom so it was overcooking the bottoms of my brisket even though I was cooking at 225….also i eventually learned it was cooking hotter then the 225 it was set at…. I started doing fat cap down to protect the meat more and did lower temp and used a MEATER probe to get real temps and set the grill so the probe would read 225…this helped..but ultimately i moved to a Kamado away from a pellet and have had much better luck….80% of the time i nail it….still working on getting it perfect every time like these guys! Good luck and keep at it. Brisket is hardest cut to master.
Matt…A good add to using Sous Vide is you can also accomplish a long rest at 145 using this method also 12 hr no problem and if on a budget you can buy an economical version and a 5 GA food safe bucket for $80
I’ve found cutting the left over brisket into large portions, then slicing as I go over the next 3-4 days and throwing those slices in a pan on the stove for a couple minutes does the trick, and hasn’t dried out the prime briskets I’ve made!
I love all of your videos, Matt, but I appreciate how timely this one is. The weather is going to be crappy over the weekend here in Mobile, so the brisket is going down today and then revived Saturday morning! Roll Tide!!
I tend to slice them up. The vacuum seal in service portions. Freeze. I heat by placing in boiling water. Tastes great... just make sure its up to temp.... like you said. only one shot. I have not sealed a whole uncut chunk. I've used the serving bags from the summer to fall brisket chili. Same with pulled pork. Maybe I need one of the little circular water heater deals.
Sous Vide and frozen vacuum sealing is a wonderful combination. I cooked brisket, ribs, pulled pork and bacon for our spring break trip to the mountains. Packed the Yeti, drove two days and the family ate like kings for a week. Only had to buy sides at the local grocery store. Super versatile and the meat is as good as fresh. I'm going to seal the brisket in the fat soaked paper next time. Thanks for the idea Matt!
Going on a fishing trip to Canada from Minnesota wanted to cook a brisket before we go have an oven no souse vide do have a charcoal grill, a couple hours is doable with butter. I like that idea!
Watching this because I am using a sous vide to unthaw and reheat a brisket right now. I vacuum sealed it with a big chunk of of rendered down beef tallow included. Hoping it turns out delicious!!!🎉
Sous Vide is amazing. When I do Pork Belly Burnt Ends I make a double batch and freeze it. Then if we get invited to some event, or decide last minute to host something, I can pop it into a Sous Vide bath and it looks like it just came out of the smoker.
Another great video, Matt. Please do a video on using sous vide for a long controlled rest to get the carryover render after cooking a brisket. If it works, you could call it a poor man's Alto-Shaam.
This is a good idea, but we love to make brisket tacos where you just slice it up and reheat it in some butter in a fry pan. My wife actually prefers this to the initial brisket lol
Thanks for comparing and explaining the differences in doing so. The Sous Vide looks like it worked better than I would have imagined. I guess it is time to purchase one. Awesome video.
Have tried rewarming using the sous vide method a couple of times and brisket comes out great. Will have to try rewarming in smoker with butter. Thanks for the awesome videos Matt!
Great video! I've always wondered how other people reheat brisket, it's never ever the same as straight off the smoker, so I've always made other things with left over brisket, like brisket quesadillas, brisket chili, or shred it heat it up with tallow and put it on sandwiches. I do have a birthday coming up, maybe I can get my wife to buy me a sous vide machine.
Matt, JDL Great ides on the Sous Vide.. A good add to this might be a mention to use the sous vide machine to do the magical overnight rest. Folks might not be able to afford a warmer, but $80 can but a low price machine and a 5GA food grade bucket with lid to make a pretty effective substitute....Keep up the good work!!
Hey Matt thanks for the awesome video! I’ve typically reheat slices and do that in a frying pan like bacon, but next time I’m gonna resist cutting the whole brisket up and sous vide re-heat it. I do have one question, I don’t have a good way to long rest a brisket like the restaurant guys do in a warming oven, have you ever pulled a brisket off the pit, let it rest for a bit at room temp, then vac seal and hold it in the sous vide at 150 for long periods?
I slice all mine, then vac seal in about 1lb batches. Then reheat in hot water on the stove (keep water just below a boil). Tastes just like it came off the smoker.
Sous vide in a vacuum pack is by far the best way to do it if you want it to be exactly as it was when it came off the smoker. Everything else I've tried changes the taste at least somewhat. If you don't have a sous vide pump you can just throw it in a stock pot of water kept at 190F.
Great video brother! I definitely have been slicing my entire brisket and saving the leftovers in a Vexille bag but now I know not to slice it all up! Great information that I can put to use immediately!😋👊🏻🍻
I don’t have a sous vide, so I put smaller brisket chunks into a vac seal to save and eventually throw it in hot/boiling water on the stove top. Heat it up for about 20-30 mins and it’s money.
I slice some, put it into a container with some melted butter, cover it, and then microwave for a minute or so and it come out juicy as it was when it was first cooked.
I typically have used the vac seal and reheat in the bag in simmering water, works wonders for sure. That butter topping does look good though, maybe try to combine them?
Matt, I really appreciated your class this past week and taking a few minutes to talk with me at the Whiskey Ranch. This video here was really important to me for keeping my brisket at the same quality when I reheat it. Just ordered a sous vide off amazon and I’m excited to bring what I learned from you back to Ohio. I also popped in to see Joe Zavala down in Grand Prairie and he is so cool. Gave me the grand tour and took pictures with me.
If you dont have a circulator, you can always reheat the vac sealed brisket in a pot with hot water, just before it starts to boil throw it in there for 20-40 min without boiling
Do you freeze it or just in fridge also When do you seal them? Like when done cooking what temp you let then cool down before putting them in the freezer or fridge
I bring a big pot to a boil and put my vac sealed meat in there then turn it off. After an hour or so it all stabilizes and is perfect. Sous vide is the best.
I think this video missed the entire point of what people are asking. I just smoked one yesterday and cut a bunch off and ate it. Now I have 2 large chunks that I’m gonna cut some off for just me. I think most people are asking what’s the best way to warm up “a serving”? Warming up an entire Brisket is pretty obvious, I would think.
So I've vacuum sealed and froze a brisket I made a couple of weeks ago. What is the temperature and time I should do to warm it up? Also, do I need to defrost it first? Or should I go right from frozen? TIA
GREAT video. Two questions: If i am going to vacuum seal my cooked brisket whole, what is the recommended cooling method and temperature before sealing? Also, would this same approach work for a whole pork butt, or is pork butt better pulled and then sealed?
I’m an over the road truck driver so I cook a ton while I’m home, vac seal and freeze in individual portions. When I head back on the road I load my truck fridge with a couple weeks worth and sous vide each of my meals back to life. Brisket, pulled pork, chicken, veggies and even pasta. It all comes out like it was fresh made! Love your videos, Matt.
Safe travels!
Love the feedback!!
Awesome!
Thank you for your work sir!
Thank you for keeping our shelves full!!!
Perfect timing for this video. I have been asked to smoke a brisket for Thanksgiving, actually for family dinner the Friday after. Planning to cook it over night and let it rest for the 4-hour drive to the gathering.
Great video. I do the poor mans sou vide. I'll slice brisket or pull pork and put them in smaller vacuum seal bags. Put a little tallow in, seal and freeze. When I reheat I'll pull the crock pot, fill it with water and drop in the vacuum sealed bag and set on low for 1-1.5 hours. Works well!
Just to clarify, do you drop it in the crock pot in frozen state?
@@CoolJay77 great question. No, I let it thaw in fridge over night.
@@CoolJay77 I drop mine in frozen
Could use an 18 roaster as well?
I was just in your shop asking for tips on how to re-heat. The gentleman that helped gave me some great tips and you backed it up with a video. Thanks Matt and Team.
I've been doing the sous vide method a while and it is great. I cut the brisket up into manageable chunks before I vacuum seal it so I can use for my lunch or family dinner usually a minimum of 1 or 2 pound chunks. They heat up a little faster this way and always turn out delicious. I think I will start adding some of the juices to the bag, that is a great idea. Thanks for videos (and rubs). I always learn something from you.
Agree warming up in the vacuum sealed bags is the best way I’ve found. Takes longer to warm up but worth it.
How long do you find it takes to reheat smaller portions? Thanks!
@@eddillon6993 For a 1 pound I might do an hour, or 2 hours if I'm starting from frozen, and I usually am. I've been targeting 150F or so since it is already cooked and I just want it at eating temp. Though really with sous vide the and USDA safe cooking temps you have to consider time at temp. 165F kills all bacteria in like 0 seconds, though it might take maybe a little longer at 150F but it is still "safe".
@@realpdm do you vac seal while still hot? Or must you wait for Temps to come down?
@@drebk You have to cool it before you vacseal or it will pull all the juices out, at least in mine. A chamber vac might not do that.
For brisket I will cut it into reasonable size chunks, like 1 pound or whatever, wrap it up and put in refrigerator over night, and vacseal it while cold. For pulled pork I get it all pulled and mixed in a big bowl and fridge overnight and portion it out into bags the next day. I have about 10 12oz packs of pull pork in my freezer right now, having one for lunch tomorrow!
Immersion is perfect, I would recommend putting a wired tray to hold food off bottom while cooking of reheating in water bath for better flow around the bag
Doesn’t really matter
@@matthewdegennaro2604 clearly you don't understand the circulate part of immersion circulate
Heh Matt. Thank you for this video. It helped me make a few decisions for a long brisket cook yesterday. I did mine 5 hours on the pellet smoker @225F from 6 to 11pm. Wrapped at the stall, then put in the oven at 225F. Oven portion was 9 hours or so. Pulled it at just over 203F, let rest for a couple of hours then just put on reheat 170F for a bit with a smaller 2nd rest. It was tender, and everyone loved it. This is a major breakthrough for cooking Brisket without having to get up early in the morning ie 2 or 3 am for a long cook 12-14 hour cook.
Got the sous vide to reheat smoked meats. Promoted the sous vide to brisket rest method… perfect render of fat without drying out every time. A bit of smoke to dry the bark at the end and amazing.
I smoked a brisket this last Sunday. Had some left over. I vacuum sealed what was left. Tonight I heated it up in a sous vide for maybe 30 min. Toked it out and chopped it up for sandwiches. Sooo good and it was even more tender than originally cooked.
Souvs Vide is the most amazing way to prep food. You can get racks to place under the bag so the water circulates.
I cooked a brisket on the 3rd for the 4th this year and reheated via Sous Vide - hands down a game changer with a set it and forget it method while we hung out by the pool. when it came time for lunch it was absolutely perfect and probably the best brisket I've cooked.
I did an 9 hour brisket on the Labour day weekend and used some Holy Cow, boy it was good!!!! You have lots of 🇨🇦 fans!
I wrap it as tight as possible and throw it in the toaster oven at 250 for about an hour. Works great! I've also used the Food Saver to vac-seal it, and just boil it in the bag to re-heat. Also works great.
Yes this is the info I needed!! Don’t have a fancy sous vid and not about to crank up bbq pit in the rain for 2 people
If you have not invested in a Sous Vide Wand … so so. 100 percent Chef secret to amazing food. From reheat as show. To the most amazing steaks ever. I’ve used rbis on 20 steaks for a party … seasoned rib eyes. Vac sealed. Then seared to finish on my Kamado Joe … makes it easy to cook for larger group while enjoying some Texas water … no stress. Eat when the crowd is ready!
Absolutely agreed. Did the SV method a while back and it was every bit as good as fresh.
Yeah, sous vide is one of the best (maybe worst) kept secrets of many steak houses. The meat gets cooked to whatever degree of doneness the customer wants, and only meets a hot skillet to get it ready to serve. This works very well. A long slow cook makes the meat very tender and then you get that nice color and crust right before it's served.
I use the dash method. 1 hour wrapped in foil and in a zip lock, sitting on the dash board of my work truck on a good summer day. Works beautifully!
Or under the hood in the winter!
Admit this man to Mensa.
Just tried the pan butter technique over the weekend on 2 different pieces of biscuit I had previously smoked. One piece was even a little dry after I smoked it. The reheat system here in the smoker with butter had both pieces coming out hot and juicy, one piece even better than before . This will be my goto reheat.. thanks for the video..
I believe paper is a flavor saver. Since I always finish in paper I quickly wrap any unused portions and add more paper to the outside then place in a ziplock or seal. Reheat in paper. Love it
I have to commend the video quality, it looks absolutely crisp and clean, it's rare for me to pause and double check the video settings, but I was surprised to see that it's still 1080p, but looks like a 1440p or a 1600p video! Props to y'all on the production quality, good job! 👍🏻
Perfect timing. I just smoked my first brisket this weekend and having leftovers tonight. Thanks!
Sous Vide are a must have for anyone... ive always found that brisket and pulled pork taste just as good if not better when reheated with a Sous Vide.
I did two briskets on my pellet grill over the Labor Day weekend and was so proud of them. They were 15 pounders, trimmed, injected...the works. I put them on at midnight at 225 and to my surprise when I woke at 6am one of the temp probes read over 170. I was still expecting a bit of a stall but I wrapped them and let them sit a bit longer. I tried to push the flat a bit too much I think and then put them in a cooler to rest instead of letting the temp come down at room temperature so I think they cooked even a bit more. I was completely disheartened to find cutting into the flat akin to trying to cutting a well done steak. Completely mortified. They tasted OK when chopped and the point was OK but nonetheless I feel like I ruined two really nice pieces of meat. Need to tweak a few things. You make it look so easy. Thanks again for all the work you put into these videos. They help noobs like me get better each time.
Hey i had the same problem with my pellet smoker…all the heat from my cooker comes up from the bottom so it was overcooking the bottoms of my brisket even though I was cooking at 225….also i eventually learned it was cooking hotter then the 225 it was set at…. I started doing fat cap down to protect the meat more and did lower temp and used a MEATER probe to get real temps and set the grill so the probe would read 225…this helped..but ultimately i moved to a Kamado away from a pellet and have had much better luck….80% of the time i nail it….still working on getting it perfect every time like these guys! Good luck and keep at it. Brisket is hardest cut to master.
Put a water pan centered above the fire pot on the wire rack. Then place the brisket that’s also on a wire rack above the water pan…
Well, I’ve been kicking around the sous vide thing for a long time. This may have been the trigger to get one! Great info in these videos. 👍
👊🏽
I didn’t see the need for one until I needed to reheat BBQ…works like a charm, and you can drink beer while it runs and basically ignore it…
You’ll never want to cook chicken breasts using any other method again.
Thank you Matt. You do a great job teaching and sharing your methods
I smoke on a Weber Kettle (two tier rack) and I sous vide when I have to. Life is good when you have the right tools!
your videos are fantastic and I have learned sooooo much more from you. you break it down and dont speed through your instructional s. Thank you.
Matt…A good add to using Sous Vide is you can also accomplish a long rest at 145 using this method also 12 hr no problem and if on a budget you can buy an economical version and a 5 GA food safe bucket for $80
I’ve found cutting the left over brisket into large portions, then slicing as I go over the next 3-4 days and throwing those slices in a pan on the stove for a couple minutes does the trick, and hasn’t dried out the prime briskets I’ve made!
I love all of your videos, Matt, but I appreciate how timely this one is. The weather is going to be crappy over the weekend here in Mobile, so the brisket is going down today and then revived Saturday morning! Roll Tide!!
I tend to slice them up. The vacuum seal in service portions. Freeze. I heat by placing in boiling water. Tastes great... just make sure its up to temp.... like you said. only one shot. I have not sealed a whole uncut chunk. I've used the serving bags from the summer to fall brisket chili. Same with pulled pork. Maybe I need one of the little circular water heater deals.
Sous Vide and frozen vacuum sealing is a wonderful combination. I cooked brisket, ribs, pulled pork and bacon for our spring break trip to the mountains. Packed the Yeti, drove two days and the family ate like kings for a week. Only had to buy sides at the local grocery store. Super versatile and the meat is as good as fresh. I'm going to seal the brisket in the fat soaked paper next time. Thanks for the idea Matt!
How long does it take to sous vide from frozen? I’ve done portions but never a whole brisket. Thanks.
Do you think freezing affects the final texture?
Would love to see some video’s around side dishes or meals you can put together with leftover Brisket!
Gotta couple coming soon in fact.
Going on a fishing trip to Canada from Minnesota wanted to cook a brisket before we go have an oven no souse vide do have a charcoal grill, a couple hours is doable with butter. I like that idea!
Watching this because I am using a sous vide to unthaw and reheat a brisket right now. I vacuum sealed it with a big chunk of of rendered down beef tallow included. Hoping it turns out delicious!!!🎉
Sous Vide is amazing. When I do Pork Belly Burnt Ends I make a double batch and freeze it. Then if we get invited to some event, or decide last minute to host something, I can pop it into a Sous Vide bath and it looks like it just came out of the smoker.
My man Tommyt!
How long do you leave it in Sous Vide from frozen state?
@@CoolJay77 1.0 - 1.5 hours
Do you throw them in frozen? Or thaw first?
@@Watson4346 frozen - right from the freezer into the water. Sounds crazy I know but works like a freaking champ.
love our sous vide and that's how we reheat our brisket and beef ribs.
Another great video, Matt. Please do a video on using sous vide for a long controlled rest to get the carryover render after cooking a brisket. If it works, you could call it a poor man's Alto-Shaam.
Looks great Matt! Thanks for inspiring me to start my bbq channel, Smokin’ Simmons BBQ !! Meat Church rocks!
That was great information !!!! I need a bigger Sous vide. It works great for cooking steaks perfect.
I have done a pot of water with Callander & lid and steam reheat. Keeps it moist and render even know I presided it all
Hooray for sous vide! Love mine, use it almost daily.
Sous vide is definitely the best way to reheat leftovers! I normally slice the whole brisket up. Next time I'll slice it as I go.
Do they make a small pellet grill for campers
This is a good idea, but we love to make brisket tacos where you just slice it up and reheat it in some butter in a fry pan. My wife actually prefers this to the initial brisket lol
Thanks for comparing and explaining the differences in doing so. The Sous Vide looks like it worked better than I would have imagined. I guess it is time to purchase one. Awesome video.
I never thought about wrapping in butcher paper before vacuum sealing. But I'll have to give this a try.
Love my sous vide. Use it all the time
This is a great video. I've been using the 2nd method for a while, but now I want to try the sous vide. Thanks for making this one.
You’ll love it. I prefer sous vide.
Hello I’m first im from El Paso Tx, I really enjoy your content.
Both methods are good. Thanks for the tips.
Great video. You always have great answers and video cooks
I've done this in the air fryer too. Wrap in tin foil with butter, if you have a small piece you're heating back up.
Literally just looked for this video on your channel yesterday!!!
Love it!
This is great advice, I've cooked many briskets over the past year and half the time they sadly die in the fridge.
Have tried rewarming using the sous vide method a couple of times and brisket comes out great. Will have to try rewarming in smoker with butter. Thanks for the awesome videos Matt!
I used a steamer which is ok too
Great video!
I've always wondered how other people reheat brisket, it's never ever the same as straight off the smoker, so I've always made other things with left over brisket, like brisket quesadillas, brisket chili, or shred it heat it up with tallow and put it on sandwiches.
I do have a birthday coming up, maybe I can get my wife to buy me a sous vide machine.
Matt,
JDL
Great ides on the Sous Vide.. A good add to this might be a mention to use the sous vide machine to do the magical overnight rest. Folks might not be able to afford a warmer, but $80 can but a low price machine and a 5GA food grade bucket with lid to make a pretty effective substitute....Keep up the good work!!
Awesome and very informative Matt, great video buddy.
I use my sous video to reheat any and all meat, even Prime Rib and it's just as good as when I first cooked it
Hey Matt thanks for the awesome video! I’ve typically reheat slices and do that in a frying pan like bacon, but next time I’m gonna resist cutting the whole brisket up and sous vide re-heat it. I do have one question, I don’t have a good way to long rest a brisket like the restaurant guys do in a warming oven, have you ever pulled a brisket off the pit, let it rest for a bit at room temp, then vac seal and hold it in the sous vide at 150 for long periods?
I slice all mine, then vac seal in about 1lb batches. Then reheat in hot water on the stove (keep water just below a boil). Tastes just like it came off the smoker.
Can’t be mad at that !! Awesome video
Sous vide in a vacuum pack is by far the best way to do it if you want it to be exactly as it was when it came off the smoker. Everything else I've tried changes the taste at least somewhat. If you don't have a sous vide pump you can just throw it in a stock pot of water kept at 190F.
If you’re here then you definitely made some bomb ass brisket .
Great video brother! I definitely have been slicing my entire brisket and saving the leftovers in a Vexille bag but now I know not to slice it all up! Great information that I can put to use immediately!😋👊🏻🍻
Awesome video, very helpful! 👏🏻
Awesome!
I don’t have a sous vide, so I put smaller brisket chunks into a vac seal to save and eventually throw it in hot/boiling water on the stove top. Heat it up for about 20-30 mins and it’s money.
I reheat all my vacuum sealed cook meat in a large pot of water on low it comes out like it just came off the grill I love it that way
Love this channel, would love to see you cooking on the Weber
I slice some, put it into a container with some melted butter, cover it, and then microwave for a minute or so and it come out juicy as it was when it was first cooked.
I typically have used the vac seal and reheat in the bag in simmering water, works wonders for sure. That butter topping does look good though, maybe try to combine them?
Matt, I really appreciated your class this past week and taking a few minutes to talk with me at the Whiskey Ranch. This video here was really important to me for keeping my brisket at the same quality when I reheat it. Just ordered a sous vide off amazon and I’m excited to bring what I learned from you back to Ohio.
I also popped in to see Joe Zavala down in Grand Prairie and he is so cool. Gave me the grand tour and took pictures with me.
We need Matt and Guga together for some videos to show how cooking methods can change the flavors.
Thanks . Needed this!! I’ll have to do the butter method tho
Absolutely delicious !!! 🇺🇸
Am I strange that I like my leftover brisket cold, sliced nice thin…. Best roast bean sandwich ever!
If you dont have a circulator, you can always reheat the vac sealed brisket in a pot with hot water, just before it starts to boil throw it in there for 20-40 min without boiling
Do you freeze it or just in fridge also
When do you seal them? Like when done cooking what temp you let then cool down before putting them in the freezer or fridge
"i ain't here to help you lose weight" 😅 you're awesome!
Needed this! Thank you sir
Hey boss, big fan here. Any way you can repeat the times/temp a couple of times in your videos. I miss them all the time. Thanks!!
Thankyou for this!!
Both briskets look awesome. Dry beef is never good, unless it's in jerky form. Cheers! ✌️
Matt what kind of vacuum sealer are you using? I'm only able to find locally a 11 inch vacuum sealer and that's not big enough for a brisket
man this really works!
Thanks for this Mat, i always struggle with reheating meats they tend to dry…
I bring a big pot to a boil and put my vac sealed meat in there then turn it off. After an hour or so it all stabilizes and is perfect. Sous vide is the best.
I think this video missed the entire point of what people are asking. I just smoked one yesterday and cut a bunch off and ate it. Now I have 2 large chunks that I’m gonna cut some off for just me. I think most people are asking what’s the best way to warm up “a serving”? Warming up an entire Brisket is pretty obvious, I would think.
So I've vacuum sealed and froze a brisket I made a couple of weeks ago. What is the temperature and time I should do to warm it up? Also, do I need to defrost it first? Or should I go right from frozen?
TIA
You should do a chopped cheese sandwich on the trager...meat church style
Mmm!!! Thanks!!
Done a brisket hold with the sous vide for 10+ hours worked out well. However if the brisket is frozen and sealed, what time would suggest?
GREAT video. Two questions: If i am going to vacuum seal my cooked brisket whole, what is the recommended cooling method and temperature before sealing? Also, would this same approach work for a whole pork butt, or is pork butt better pulled and then sealed?
Booom. 👍🔥👏 sous vide is my preference .
What brand of sous vide are you using? They look great!
Damn!!! I’m drooling all over my keyboard…
Great video
Thanks for the content bro 👍. Love the statements I ain't mad it and I ain't hear to help u lose weight. Learning so much from u. 🍺🍻👍
So could you do the overnight holdover in the sous vide instead of a warmer oven?
Amazing!