I bought an Anova immersion heater stick just to reheat bbq many years ago. Best $ I've ever spent on a cooking "gadget". Sous Vide and leftover bbq were made for each other.
I bought my Inova years ago to try the Sous Vide steaks like Guga always does. And then branched out to reheating BBQ from there. I re-heated a few pieces of prime rib a couple of weeks ago, 120 for 2 hours. It was glorious.
Hell I use it to rest the meat overnight as soon as it comes off the smoker. My coolers are cheap and don't hold heat long enough. But a vacuum sealed brisket in water set to 145 overnight yields tasty results
Looks awesome how long can you keep a vacuum sealed brisket in the fridge for ? Im doing 4 of them a week before a party then warm them up like you just did. Thanks
Works perfect, a quick tip I like to place a small grate at the bottom of the pot to protect the bag from touching the bottom,it will melt if your stove is too hot, nothing worse than water logged brisket or pulled pork. I know. love your channel
Joe, I tell people to vacuum seal them also and put the bag in a large crock pot or small roaster filled 3/4 full of water and set it on low for about 3 hours. Perfect every time!
Thanks Joe! You are one of my favorites and batting a thousand on this tip! Totally works! The BEST PART of this technique is when I pull a smoked meat portion out of my freezer and heat it up like you mentioned...and YOU GET HIT BY THE WONDERFUL SMOKY smell all over again! OMGosh do I love that! Never gets old! Thanks for sharing and God Bless!
Merry Christmas! Do you have a recommended large wood cutting board? Also what happened to your live video discussing the goldees offset, i was wanting to rewatch it bc you had some good information. Im looking to purchase on offset here soon for the summer. Thanks Joe!
Yes, go to twoacrewoodworks.com and enter SMOKINJOES at checkout for a nice discount. 👍 As far as the smoker, I would highly recommend the Bison Reddog as a backyard pit. Tell them I sent you. 👍
Thanks for, yet again, a wonderful bbq video. Once the brisket comes out of the boiling water after 30 minutes, do you let it rest til it hits 160º or so?
A turkey and a brisket are defrosting for a Dec 25th reheat. It really takes the challenges of meal prep and oven use down a few notches. Perfect timing of this video Joe. Merry Christmas to all your family.
Joe, I just had a thought. I know commercial setup hold brisket and butts overnight in warmers to serve the next day. Of course most of us regular folks don't have a warming cabinet or the space for one. I wonder about vac packing a brisket or butt and holding it overnight in a 145* sous vide? The effect would be similar if not the same as foil wrapped meat in a cabinet? A lot of the BBQ and smoking meat crowd already have a sous vide and this might be a "poor man's" warming cabinet. This would give us more time than the few hours holding in a ice chest does. It would also allow cooking the day before (like the big boys do) and not stressing on having meat done by lunch or dinner the day the family is over. I would love to see you do a comparison of meat held in a professional warming cabinet vs in a sous vide one day.
That would work except you can't vacuum seal warm or hot food. I've tried to vacuum seal warm food and the steam in the hot food makes a giant mess and the bag doesn’t seal.
@@SmokinJoesPitBBQ We crud, sounded like a good idea. Thanks for letting me know about the vacuum problem as you just saved me the grief of figuring it out!
@SmokinJoesPitBBQ interesting that has been your experience. I've vac sealed pork butt and brisket when it was about 150 no prob. There can def be some steam but worked a charm
Oh bruv seriously. You think Normal people have this stuff in their kitchens? Keep it in paper, add some butter if you need . Put it in the oven or the smoker. Absolutely fine
I would not do this. First I slice everything. Then I place meal-sized portions into vacuum-sealed bags. To reheat the food Place meal meal-sized bag into the Sous Vide machine for the appropriate temperature for meat for thirty minutes to one hour. This way you are not heating and cooling meet you will not be using. Also, no paper that can come apart to get stuck with your food.
Why is it so common for people to "remove the point" by slicing through the middle vertically instead of literally removing the point by separating the muscles horizontally? It is super easy to do, especially once cooked. Everyone on UA-cam does it just like you did but I don't know why.
Great video! Have you ever reheated a brisket like that with sous vide? I normally reheat my bbq leftovers in sous vide at 145 degrees for a few hours. They come out almost as good as when they came off the pit.
I am always drooling when I watch your videos! Good stuff!
Thanks my brother, Merry Christmas
Good video I was wondering how to reheat the brisket thank you for taking the time to show all of us Merry Christmas to you and your family.
Deliciousness Joe! Merry Christmas!
I bought an Anova immersion heater stick just to reheat bbq many years ago. Best $ I've ever spent on a cooking "gadget". Sous Vide and leftover bbq were made for each other.
Absolutely agree!
Sous vide @ 140F for an hour or longer.
I bought my Inova years ago to try the Sous Vide steaks like Guga always does. And then branched out to reheating BBQ from there. I re-heated a few pieces of prime rib a couple of weeks ago, 120 for 2 hours. It was glorious.
Hell I use it to rest the meat overnight as soon as it comes off the smoker. My coolers are cheap and don't hold heat long enough. But a vacuum sealed brisket in water set to 145 overnight yields tasty results
Great Video Joe!! Thank you for sharing. Looks fantastic!!. Merry Christmas to you and your family.
Thank you my man. Merry Christmas to you and your family as well.
A friend told me that method years ago, been doing ever since, except I use a food saver works fine every time
Valuable info. Merry Christmas to you and your family Joe. All the best
Awesome job and great information!
Looks awesome how long can you keep a vacuum sealed brisket in the fridge for ? Im doing 4 of them a week before a party then warm them up like you just did. Thanks
Impressive
Looks good. Feliz Navidad, Joe! Cheers! 👍🏻👍🏻✌️
Hot damn that looks like good brisket!
about how i save mine joe. nice job
If it's already vacuum sealed, just use a sous vide machine to reheat.
If you can afford a vacuum sealer, you can most definitely afford a sous vide.
At first I was like why does it look like leather. Didn’t realize it was still in the butcher paper lol.
Question:
If it's frozen, should i do it for 1 hour?
It might be closer to 1.5 hrs.
Works perfect, a quick tip I like to place a small grate at the bottom of the pot to protect the bag from touching the bottom,it will melt if your stove is too hot, nothing worse than water logged brisket or pulled pork. I know. love your channel
Joe, I tell people to vacuum seal them also and put the bag in a large crock pot or small roaster filled 3/4 full of water and set it on low for about 3 hours. Perfect every time!
Yeah buddy, that works too. 🤘
Thanks Joe! You are one of my favorites and batting a thousand on this tip! Totally works! The BEST PART of this technique is when I pull a smoked meat portion out of my freezer and heat it up like you mentioned...and YOU GET HIT BY THE WONDERFUL SMOKY smell all over again! OMGosh do I love that! Never gets old! Thanks for sharing and God Bless!
I always make brisket into something else when I reheat it.
Just smoked a beautiful brisket last night...perfect timming for me
Merry Christmas! Do you have a recommended large wood cutting board? Also what happened to your live video discussing the goldees offset, i was wanting to rewatch it bc you had some good information. Im looking to purchase on offset here soon for the summer. Thanks Joe!
Yes, go to twoacrewoodworks.com and enter SMOKINJOES at checkout for a nice discount. 👍 As far as the smoker, I would highly recommend the Bison Reddog as a backyard pit. Tell them I sent you. 👍
Thanks for, yet again, a wonderful bbq video. Once the brisket comes out of the boiling water after 30 minutes, do you let it rest til it hits 160º or so?
Not really, I usually open it right up and slice it. If it's a larger brisket, you may need to go 45 minutes. 👍
Joe, have a Merry Christmas Texas style!
A turkey and a brisket are defrosting for a Dec 25th reheat. It really takes the challenges of meal prep and oven use down a few notches. Perfect timing of this video Joe. Merry Christmas to all your family.
if i cant vacuum pack it, any tips on how to reheat?
You can wrap it tightly in foil and reheat at 225°. It won't stay as juicy but it works. 👍
What if you don’t have A vacuum sealer is there an alternative way to reheat the brisket ?
Yes, wrap in cling wrap nice and tight then in foil. Warm in oven for 1 hour at 250° or until internal is 145
Ha ha ha ha ha yeah really like everybody has one of those vacuum pack machines in their house get real
Joe, I just had a thought. I know commercial setup hold brisket and butts overnight in warmers to serve the next day. Of course most of us regular folks don't have a warming cabinet or the space for one. I wonder about vac packing a brisket or butt and holding it overnight in a 145* sous vide? The effect would be similar if not the same as foil wrapped meat in a cabinet? A lot of the BBQ and smoking meat crowd already have a sous vide and this might be a "poor man's" warming cabinet. This would give us more time than the few hours holding in a ice chest does. It would also allow cooking the day before (like the big boys do) and not stressing on having meat done by lunch or dinner the day the family is over. I would love to see you do a comparison of meat held in a professional warming cabinet vs in a sous vide one day.
That would work except you can't vacuum seal warm or hot food. I've tried to vacuum seal warm food and the steam in the hot food makes a giant mess and the bag doesn’t seal.
@@SmokinJoesPitBBQ We crud, sounded like a good idea. Thanks for letting me know about the vacuum problem as you just saved me the grief of figuring it out!
@davidward1259 it really is. I've tried different ways. One way that does work is just to seal the bag without vacuum sealing it. 👍
@SmokinJoesPitBBQ interesting that has been your experience. I've vac sealed pork butt and brisket when it was about 150 no prob. There can def be some steam but worked a charm
🔥
Oh bruv seriously. You think Normal people have this stuff in their kitchens? Keep it in paper, add some butter if you need . Put it in the oven or the smoker. Absolutely fine
Haven’t been around for awhile, but wanted to stop by late as usual and wish you and your family a Merry Christmas my friend. 🎁
Thanks Gary! Hope all is well. Merry Christmas to you and your family.
lol. Has the $700 sealer but not the $200 sous vide
Would you do this for any leftover brisket at the end of the day? What do you do to prevent food waste if you don't sell out that day?
Would have been nice to check temperature with a thermometer.
Send me a whole brisket so I can try ur reheat method lol
Awesome thanks for sharing
Excellent tips Joe! Brisket looks 🔥! Merry Christmas 🎄 and Cheers 🍻
Thanks Bat! Merry Christmas 👍
I would not do this. First I slice everything. Then I place meal-sized portions into vacuum-sealed bags. To reheat the food Place meal meal-sized bag into the Sous Vide machine for the appropriate temperature for meat for thirty minutes to one hour. This way you are not heating and cooling meet you will not be using. Also, no paper that can come apart to get stuck with your food.
Maybe you need to rewatch the video. The paper will not stick to the brisket either. 👍
Why is it so common for people to "remove the point" by slicing through the middle vertically instead of literally removing the point by separating the muscles horizontally? It is super easy to do, especially once cooked. Everyone on UA-cam does it just like you did but I don't know why.
It is super easy but we do it this way in Texas. Presentation is better in my opinion. 👍
Great video! Have you ever reheated a brisket like that with sous vide? I normally reheat my bbq leftovers in sous vide at 145 degrees for a few hours. They come out almost as good as when they came off the pit.
I never have but that's a great way to reheat as well. 👍
looks good bro! hope you have a Merry Christmas!
Merry Christmas to you and yours, Joe!
Thank you! Merry Christmas to you and yours as well. 👍
This is the video I needed! Thanks for sharing.
You're welcome 👍
Well now, I just want more brisket!
That helps me out Joe. I always struggle to reheat a brisket and keep it from drying out. Thanks buddy and Merry Christmas!
Perfect!
Great video Joe, Thank you and Merry Christmas to you and your family.
Always with the delicious food!
This man doesn’t play! 💯
You Rock Joe. Merry Christmas buddy.
Thanks Joe! Merry Christmas! 😁👍👍
I will have to give this a try. Great video. Merry Christmas.
Best way to re-heat a brisket - eat it all the first time 😀. Merry Christmas !
Great pro tip Joe! Thanks for sharing
Love the re-heating tip Joe. Thank you!
Merry Christmas Joe!
Sous Vide! Great idea!
Great video. You can probably just put the frozen brisket into the hot water too, and just give it more time.
Thank you for the tip Joe. Merry Christmas to you and your family.
Looks great, but I would've made burnt ends with that point.