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Honestly, I always thought a full packer brisket was too much work for just me and my wife. Then I watched a video from that guy in Austin, Aaron Franklin, where he broke down his whole process for a small cook. He said something like 'you're not cooking for a crowd, you're cooking for flavor, so treat it the same.' So last weekend, I did the whole 16-pounder on my offset anyway. We ate brisket for three days, gave some to the neighbors, and froze the rest. The flavor was just... deeper, you know? Way better than when I'd just do a flat. Anyone have tips for reheating frozen slices without drying them out?
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margaret4177mo ago
Did you separate the slices with parchment paper before freezing? That's a game changer. I vacuum seal mine with a spoonful of the defatted drippings, then drop the whole bag in hot water to reheat. Comes out like it just rested.
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the_leo7mo ago
Franklin's right, but now your freezer is a brisket museum. For reheating, toss a slice in a pan with a tiny bit of beef broth and cover it on low. Works every time. What did your neighbors think of their tasty bribe?
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adam_wood976mo ago
Hold up, the broth in the pan is a bad idea... it steams the meat and makes the bark soggy. You want to keep that crust. Just a tiny bit of butter or tallow in the pan, low heat, and cover it for a minute to warm through. The neighbor loved the bribe by the way, they're basically family now.
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