- Jul 24, 2009
- Reaction score
Of course I got a wagyu.
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5lbs is an almost impossibly small brisket. Is it just the point (insert joke here) or flat?My wife got my two cooking related event for my upcoming bday. I have a 5lb brisket coming from Franklin BBQ and a zoom eating session with Aaron Franklin. Then I have a Superbowl tailgating cook with Josh Capon, local NYC restauranteur, have done a few of his and he is always fun. Curious to see how the Franklin brisket comes. The other one is me cooking the food.
Definitely follow Aaron's advice. I reheat brisket sous vide, putting the temperature around 135.Yes, that was part of the appeal for me, especially as it getting colder in the Northeast. Aaron will be on the zoom and will give ideas and tips to reheating.
Looks like I'm making a road trip to Beargonefishing's house this weekend. Life will be rough for him.Definitely follow Aaron's advice. I reheat brisket sous vide, putting the temperature around 135.
Looks like I'm getting forced to cook ribs, lamb and brisket this weekend. Life is rough.
I fully endorse the sous vide reheat. I think you could also wrap and put it in the oven at 170 for a bit, but I haven't tried that method.Franklin BBQ is here, forgot I got some sausages with it. Bought a Breville sous vide on Amazon, hopefully comes tomorrow. It seems that is the preferred way to reheat? Also look bigger than 5lbs, although haven't taken it out of the butcher paper.