I smoked a brisket on the weekend, and now I want to re-heat it. I was going to have a crack at doing it sous vide style.
I don't have a sous vide machine, so was going to try to get a stable temp with a pot of water on the stove.
What water temp should I be aiming for, and how long to re-heat?
Re-heating with sous vide
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I'd say around 60c-65c but I'd recommend a microwave oven instead. Pulled pork comes out a treat so a brisket should do the same. It's much easier than trying to hold temp in a pot on the stove.
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I'd say around 60c-65c but I'd recommend a microwave oven instead. Pulled pork comes out a treat so a brisket should do the same. It's much easier than trying to hold temp in a pot on the stove.
Gumb,
The reason I was going this way is a bit of an experiment. When I go camping I can take some vac sealed brisket and re-heat in a camp oven next to the fire while I indulge in some liquid relaxant. Not easy to take a microwave camping. I probably should have explained a little better. -
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no worries, good idea. I've bought a SV machine from Anova for exactly the same purpose....in the caravan and camping. I think reheating should work well but haven't tried it yet.
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I would have the pot off the stove, start with water at 85C, it will quickly drop when you put the meat packets in, then try to maintain 65-70C by adding hot water. Allow some time because the heat transfer will be slow on a large lump of meat, different for a 6 slice meal for two. Also consider using an esky to hold the heat.
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I'd bung it in a hot Dutch oven with some lard.
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Anywhere from 65 to say 75. The whole idea is you don't want to cook it any more, so if you stay a good 10 degrees below that point you are safe.
With brisket and pulled meat, this will give you plenty of room for error. Now doing this over coals could be quite fun.
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The whole idea is you don't want to cook it any more, so if you stay a good 10 degrees below that point you are safe.
We differ here Wazza. I reckon that cooking it more is exactly what I'd be trying to achieve.
The combination of hot iron and a wood fire gives one the opportunity to add texture and flavour to reheated pulled pork which, let's face it, can be a shadow of its former glory. At the same time, extra ingredients can be added to make it something special.
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We differ here Wazza. I reckon that cooking it more is exactly what I'd be trying to achieve.
The combination of hot iron and a wood fire gives one the opportunity to add texture and flavour to reheated pulled pork which, let's face it, can be a shadow of its former glory. At the same time, extra ingredients can be added to make it something special.Fair point Hector, and I get where you are coming from, but it can also be about what resources you have at hand when camping.
Mr Fisher is the one who knows what he has in the way of resources / time.
Here is some left over pulled lamb I cooked a 2nd time to achieve something very differet. Just food for thought, and something which can be achieved while camping.
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They both look delicious, and the same.
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They both look delicious, and the same.
lol, not sure what has happened there. Yes the same dish, don't know why two pics. When I go to edit post I can only see one.
Oh well, I'm sure an admin will be along shortly to clean up after me.... thanks Mum.
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Oh well, I'm sure an admin will be along shortly to clean up after me.... thanks Mum.
all fixed, you're welcome son.
(You had uploaded it twice but only inserted it once)
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I'd bung it in a hot Dutch oven with some lard.
Isn't a Dutch Oven a fart under the doona? Not sure I'd like my brisket to be there.
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