If you’ve got hot water and a Tundra hard cooler, you’re already halfway to becoming a barbecue hero at home. Texas Monthly’s BBQ Editor, Daniel Vaughn, shows us how to make the most of a few hours on the road with his “Faux Vide” Brisket. When you start with a fully cooked piece of meat, this technique is used for properly reheating it without overcooking or drying it out.
YOU’LL NEED:
A fully cooked brisket - You can get this pre-packed from a local BBQ joint. Make sure the brisket is from the fridge or cooler. Not frozen.
Hot water - You’ll need about 3 gallons to cover the brisket in the cooler.
Tundra 65 Hard Cooler
Meat Thermometer
THREE SIMPLE STEPS
1 - Put the brisket in the cooler
2 - Pour the water over top
3 - Close the cooler.
3 hours later check the temp. Daniel’s preferred serving temp is around 140º. Once you pierce the plastic with the thermometer, there’s no turning back. You can’t put it back in the water.
Enjoy your brisket
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