3 Simple Ways to
Share What You Make

With Instructables you can share what you make with the world — and tap into an ever-growing community of creative experts.

PhotosPhotos

Share one or more photos of a project, recipe, or whatever you've made, quickly and easily.

Step by StepStep-By-Step

Share your step-by-step photos with text instructions of what you made so others can do it too!

VideoVideo

Share your how-to video. You'll need your embed code from a video site such as YouTube.

Memphis Styled BBQ Brisket

Step 7Vacuum Pack and Complete

Vacuum Pack and Complete
«
  • DSC00084.JPG
  • DSC00086.JPG
  • DSC00087.JPG
Vacuum pack while they are still warm and put them into the fridge. They will last a week in the fridge and if need it stored longer, put some in the freezer for quick BBQ parties.
« Previous StepDownload PDFView All StepsNext Step »
5 comments
Jun 21, 2010. 4:51 PMdesertdog says:
Yum! It is 6 pm on a Monday and I am hungry. Wish I had seen that on Friday! Nice job.
Jun 19, 2010. 5:16 AMlemminggenocide says:
not sure it's a good idea to put them into the fridge warm, could encourage bacterial growth. doesn't matter anyway, if anyone made these they would never make it to the fridge XD
Jun 20, 2010. 8:56 AMPhyldar says:
The main reason not to put very warm food into the fridge is that it will drastically raise the temp of the inside of your fridge and this can lead to the spoilage of everything you have in there. Also, don't cover/wrap warm food if you do put it in the fridge as this will hold in the warmth for a much longer time.
Jun 19, 2010. 7:30 AMNewB007 says:
I've always heard that putting warm food in the fridge could encourage bacterial growth, too. The reason given was than the outside will get cold relatively quickly, while the center remains warm. Since bacterial growth rates are geometrically proportional to temperature, it makes sense that higher temp = much more bacteria. Thermodynamics, however, don't seem to agree with the original assumption that the inside will be warmer than it would have been had the food been left out to reach room temperature. The higher temperature gradient will necessarily lead to faster heat transfer given an identical food item placed in the fridge versus being left out at room temperature, barring some sort of thermocline effect (a thermocline wouldn't seem to be reasonable here, anyways, as the brisket is not liquid and has no distinct layers). So, basically, I can't see how you could be growing more bacteria by cooling the food faster, even if the center is warmer than the outside for a while (the center would stay warmer on the counter, too, but would be less noticeable due to the smaller temperature gradient). Has anyone ever seen a study on this? I would love to know for sure.
Jun 20, 2010. 3:11 PMsturmey says:
If you vacuum packed it before placing it in the oven and then did a "boil in bag" process for the hour+ that you did in the oven, you would kill whatever bacteria that was sealed in the bag, this could theoretically give you a few extra days at room temperature if you wanted to take it to the lake/camping. Of course you would be best served by using a pressure canner to boil it, and you would have to have bags that were food safe at high temperature. I'm not sure I could wait that long though, the brisket looks amazing!
Jun 20, 2010. 10:02 AMrvsnmms says:
I believe one thing to consider is the bacteria that is, or could possibly be alive. If you have taken the temperature above the required temperature, then there is no bacteria present. Assuming there is no contamination during packaging, then the vacuum sealed container should save it for a long time. As an example canned Tuna fish survives at room temperature for a long period of time. It is heated and sealed and done, so I think the refrigeration concern most likely rests in the temperature rise and compromise of other contents. If it is still warm when you want to put it in the refrigerator, then you can compensate by providing the necessary heat energy along with the brisket. Now we can all have fun with Thermo, bear in mind that a true balance of energy is going to take quite a bit more ice than the equivalent mass of brisket, based on the higher temperature of the brisket. It's probably not necessary to provide all the heat (or cold) energy but you should provide most of it... Awesome instructible, I love me some brisket.

Pro

Get More Out of Instructables

Already have an Account?

close

All Steps Viewing
View all steps of an Instructable on the same page when you're a Pro Member.

Upgrade to Pro today!
16
Followers
2
Author:LarouexBBKing