Reheating and Slicing Smoked Brisket
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- čas přidán 10. 07. 2024
- We have a lot of people who love our meat and choose Crydermans to provide them with a quality product for their home parties or events. Most of the time when people pick up our meat it is handed to them cold and vacuum sealed. This video is to show you how to properly reheat and slice your brisket so you have the same product we have in the stores. We hope you enjoy!
To Order a Crydermans Famous Beef Brisket click here: crydermans-barbecue.myshopify...
During the 60's thru 80's we were told to stay away from fatty meats. Nowadays you don't hear that so much.
This was really insightful!! Thank you 👌🏼
omg man.. thank u alot for this!! im brazilian and trying some bbq on my restaurant its a success but we had some problems reheating our brisket!! now we are safe =]
Looks absolutely delicious
Thanks for the great tip.
How do you know what internal temp is without piercing the seal?
Great instructional!
Great video
Great info. Thx!
Went to the sous vide method a few years ago for reheating, and have not looked backed. Ribs brisket pulled pork all works and tastes so much better.
Awesome! I’m going to start doing the same, do you set the temp on the sous vide to what you want the final internal temp to be? Or do you finish it off in the oven? Also do you probe thru the plastic to get a reading or do is the sous vide pretty accurate with reaching desired temps?
@@cu3rvossmokehouse566 I set to 155 F the annova is very accurate. I guess if you are a bark fan the oven would be a good place to finish but not necessary. Even had some brisket that wasn't as tender as I wanted so set it at 199 f for 2-3 hours and that seem to bring it to the desired tenderness. This was the main reason for buying my sous vide and couldn't be happier with the result. No more wasted BBQ. Enjoy!
So do you let it reach a safe temp then vacuum seal, then store in the freezer or cooler(refrigerator)?
that brisket looks amazing. Your partner must be happy if your measuring that at a 1/4 inch!
Room temperature in one hour? Right!
How do you cool down or freeze briskets?
we let them rest at room temperature for a few hours until we hit a safe zone to put them in the walk-in cooler.
How soon do you saran wrap the brisket once it's done in the smoker?
We plastic wrap them the same time we wrap them in butcher paper
What wood do you smoke with
Oak wood
Where I can buy cooked brisket
link in description
How did you know your brisket recipe was ready to sell to the public ?
It took months of trial and error. After cooking for friends and family, people began asking us to cater weddings and that's when we knew.
yeah....i got 45 minutes till the wife is home. Help me!
Why don't you slice it individually straight from fridge (easier to cut when cold) and put into zip lock bags and press all the air as much as you can and put into a gallon of hot water in a pot and covered until you both are ready to eat? It will warm up fast and stay warm until the hot water cools.
@@barfman7767 appreciate it brother! I did something similar