How to reheat Brisket

Рет қаралды 234,582

Күн бұрын

Let us show you two of our favorite ways to reheat brisket!
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Пікірлер: 313

@jasonpavelchik4652 Жыл бұрын

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.

@username8957 Жыл бұрын

Safe travels!

@MeatChurchBBQ Жыл бұрын

Love the feedback!!

@jaredandrews379 Жыл бұрын

Awesome!

@kellyrides429 Жыл бұрын

Thank you for your work sir!

@IzzyEatz Жыл бұрын

Thank you for keeping our shelves full!!!

@Cyal8er_Racing Жыл бұрын

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.

@adamcoe Жыл бұрын

Absolutely agreed. Did the SV method a while back and it was every bit as good as fresh.

@davideastwood2095 8 ай бұрын

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.

@ld1176 Жыл бұрын

Thank you Matt. You do a great job teaching and sharing your methods

@anthonymerrill3165 Жыл бұрын

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!!

@tonyschumann5850 Жыл бұрын

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.

@richardfagala1153 Жыл бұрын

Perfect timing. I just smoked my first brisket this weekend and having leftovers tonight. Thanks!

@DanHam43103 4 ай бұрын

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.

@chriswagoner5406 Жыл бұрын

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..

@dmbsituation Жыл бұрын

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.

@davem45 24 күн бұрын

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.

@coreywolfhart Жыл бұрын

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!

@medw7013 Жыл бұрын

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.

@blulinebaits Жыл бұрын

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.

@oshinb7 Жыл бұрын

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! 👍🏻

@mfcriz2561 Жыл бұрын

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

@TheBeardedItalian Жыл бұрын

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!😋👊🏻🍻

@Bigslimjim81 Жыл бұрын

Looks great Matt! Thanks for inspiring me to start my bbq channel, Smokin’ Simmons BBQ !! Meat Church rocks!

@ericgreenblatt2368 Жыл бұрын

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!!!🎉

@walterkopriva9735 Жыл бұрын

Love my sous vide. Use it all the time

@alanreynoldson3913 Жыл бұрын

Souvs Vide is the most amazing way to prep food. You can get racks to place under the bag so the water circulates.

@victoriaolson8985 Жыл бұрын

Hooray for sous vide! Love mine, use it almost daily.

@johnsolberg7301 Жыл бұрын

Great video. You always have great answers and video cooks

@jakeboss2653 Жыл бұрын

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.

@garytingler3222 Жыл бұрын

That was great information !!!! I need a bigger Sous vide. It works great for cooking steaks perfect.

@andreoverton9541 Ай бұрын

Both methods are good. Thanks for the tips.

@SimplisticsBBQ Жыл бұрын

Awesome and very informative Matt, great video buddy.

@masoncampos7043 Жыл бұрын

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!

@mlaxton1 Жыл бұрын

Or under the hood in the winter!

@paulsauriol8031 Жыл бұрын

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!

@worldview2134 9 ай бұрын

I used a steamer which is ok too

@BBQFriend Жыл бұрын

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.

@narbekalantarians6269 Жыл бұрын

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.

@MeatChurchBBQ Жыл бұрын

You’ll love it. I prefer sous vide.

@dusty1792 Жыл бұрын

Needed this! Thank you sir

@realpdm Жыл бұрын

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.

@cfro101 Жыл бұрын

Agree warming up in the vacuum sealed bags is the best way I’ve found. Takes longer to warm up but worth it.

@eddillon6993 Жыл бұрын

How long do you find it takes to reheat smaller portions? Thanks!

@realpdm Жыл бұрын

@@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 Жыл бұрын

@@realpdm do you vac seal while still hot? Or must you wait for Temps to come down?

@realpdm Жыл бұрын

@@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!

@AV8R_1 Жыл бұрын

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.

@xicanavida1559 Жыл бұрын

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

@tomdelaney19464 Жыл бұрын

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

@matthewdegennaro2604 Жыл бұрын

Doesn’t really matter

@tomdelaney19464 Жыл бұрын

@@matthewdegennaro2604 clearly you don't understand the circulate part of immersion circulate

@randylawless3569 Жыл бұрын

Can’t be mad at that !! Awesome video

@GIJasonD Жыл бұрын

love our sous vide and that's how we reheat our brisket and beef ribs.

@justincarr769 Жыл бұрын

Absolutely delicious !!! 🇺🇸

@stevenlehman2408 3 ай бұрын

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!

@mattoni871 Жыл бұрын

I have done a pot of water with Callander & lid and steam reheat. Keeps it moist and render even know I presided it all

@usslakeeriecg7043 Жыл бұрын

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

@usslakeeriecg7043 Жыл бұрын

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!!

@Danman1972 Жыл бұрын

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.

@kevincoppolino2946 Жыл бұрын

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!

@stevegrieb6596 Жыл бұрын

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.

@chrislaw9383 Жыл бұрын

Literally just looked for this video on your channel yesterday!!!

@MeatChurchBBQ Жыл бұрын

Love it!

@ratlips4363 5 ай бұрын

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!

@2005Pilot Жыл бұрын

Thankyou for this!!

@SinisterMD Жыл бұрын

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.

@holysmokescharles Жыл бұрын

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.

@joshuatreadway4769 Жыл бұрын

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!

@commishg Жыл бұрын

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.

@Azurko Жыл бұрын

This is great advice, I've cooked many briskets over the past year and half the time they sadly die in the fridge.

@mackwilliams9583 Жыл бұрын

Thanks . Needed this!! I’ll have to do the butter method tho

@lx2nv Жыл бұрын

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!

@CoolJay77 Жыл бұрын

Just to clarify, do you drop it in the crock pot in frozen state?

@lx2nv Жыл бұрын

@@CoolJay77 great question. No, I let it thaw in fridge over night.

@TMJ32 Жыл бұрын

@@CoolJay77 I drop mine in frozen

@darrendebrun1074 Жыл бұрын

Could use an 18 roaster as well?

@alfromtx245 Жыл бұрын

I never thought about wrapping in butcher paper before vacuum sealing. But I'll have to give this a try.

@blueenglishstaffybreeder6956 Жыл бұрын

Love this channel, would love to see you cooking on the Weber

@dmejer2268 Жыл бұрын

Would love to see some video’s around side dishes or meals you can put together with leftover Brisket!

@MeatChurchBBQ Жыл бұрын

Gotta couple coming soon in fact.

@terryhamilton985 Жыл бұрын

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. 👍

@MeatChurchBBQ Жыл бұрын

👊🏽

@paulmisseghers9398 Жыл бұрын

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…

@torkmason Жыл бұрын

You’ll never want to cook chicken breasts using any other method again.

@bretkoesser Жыл бұрын

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!

@dennismaloney9367 Жыл бұрын

How long does it take to sous vide from frozen? I’ve done portions but never a whole brisket. Thanks.

@thestandardbarber1708 Жыл бұрын

Do you think freezing affects the final texture?

@ryangraham527 Жыл бұрын

Amazing!

@MacCan4545 Жыл бұрын

Awesome video, very helpful! 👏🏻

@MeatChurchBBQ Жыл бұрын

Awesome!

@ryanfraser2692 Жыл бұрын

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

@braddixon3338 Жыл бұрын

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?

@lisaguerrero1671 Жыл бұрын

Mmm!!! Thanks!!

@zodom755 Жыл бұрын

Hello I’m first im from El Paso Tx, I really enjoy your content.

@TMJ32 Жыл бұрын

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.

@mqasemniksefat4202 11 ай бұрын

man this really works!

@jessethabarber Жыл бұрын

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.

@breebumblebee523 5 ай бұрын

Yummy!

@geneharrison3246 Жыл бұрын

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

@derekw948 Жыл бұрын

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

@lloydask Жыл бұрын

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.

@andrewpope204 Жыл бұрын

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.

@kenbrown124 Жыл бұрын

Do they make a small pellet grill for campers

@1upluigi114 Жыл бұрын

Great video

@psalm6272 Жыл бұрын

Nice video and info. Just wondering if covering the hotel pan with foil would help even more for retaining moisture or might over-steam the bark etc…

@jimmydean1147 Жыл бұрын

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?

@joseurena7116 Жыл бұрын

Thanks for this Mat, i always struggle with reheating meats they tend to dry…

@bobbysanchez5068 Жыл бұрын

Great video and great tips as always. Can you leave the link for the sous vide? Thank you

@SanjivMore Жыл бұрын

Great video! What do you recommend if you have to freeze the brisket or portions of the brisket? Would you freeze with the butcher paper or naked? Thanks!

@tonychandley1309 Жыл бұрын

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. 🍺🍻👍

@JasonFrame Жыл бұрын

Great information. Is that the 3 gallon tub? Not sure what size would be best for the whole brisket.

@WhiskeyPapa0823 Жыл бұрын

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.

@JuanVanDusen Жыл бұрын

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

@johnnunez17 Жыл бұрын

Booom. 👍🔥👏 sous vide is my preference .

@camiloamezquita5090 Жыл бұрын

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

@michaelcarpenter5048 Жыл бұрын

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

@emadventures6975 8 ай бұрын

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

@VillanuevaMedia Жыл бұрын

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?

@jake210c Жыл бұрын

Great video, Will it work if you stack 2 briskets, or layer 3 sideways for a larger event?

@jhaas68865 Жыл бұрын

We need Matt and Guga together for some videos to show how cooking methods can change the flavors.

@michaelbarnhardt8274 3 ай бұрын

What brand of sous vide are you using? They look great!

@LewiGault 11 ай бұрын

If your planning on making a brisket through the week, and reheating on the wknd: I’ve seen people smoke to 202 then put it straight in the fridge to reheat in a few days. Is that the best method? Or let it rest and cool down itself then put it in the fridge a few hours later?

@tommyvtexantrogden2682 Жыл бұрын

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.

@MeatChurchBBQ Жыл бұрын

My man Tommyt!

@CoolJay77 Жыл бұрын

How long do you leave it in Sous Vide from frozen state?

@tommyvtexantrogden2682 Жыл бұрын

@@CoolJay77 1.0 - 1.5 hours

@Watson4346 Жыл бұрын

Do you throw them in frozen? Or thaw first?

@tommyvtexantrogden2682 Жыл бұрын

@@Watson4346 frozen - right from the freezer into the water. Sounds crazy I know but works like a freaking champ.

@IzzyEatz Жыл бұрын

Yeeeeeeehaaaaaaaa!!!🔥🔥🔥🔥🔥

@dwight2x87 Жыл бұрын

Never done Sous Vide or owned a vacuum sealer. Can you give me your recommendation for good quality for both. Thanks

@brianwagner9518 11 ай бұрын

your videos are awesome thank you

@jhardwood 21 күн бұрын

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?

@Dweis651 Жыл бұрын

Hey Matt, can I use the same processes for a cooked pastrami?

@jammerz21 Ай бұрын

My question is prepping for sous vide, once it’s smoked and probe tender, do you rest for 2-3 hours before vac sealing and putting in the fridge? Do you vac seal and ice bath right away? Please advise!