Dining and Cooking
Made 48 brisket sliders over the weekend
In Smoking

Made 48 brisket sliders over the weekend


Vacuum sealed and frozen in pairs for a couple of my friends who are both new parents this month. They last for a year+ and are as good as new after 2 minutes in the microwave. My wife loved these things at 2 in the morning when our kids were born.



by duevigilance

36 Comments

  1. BRO-D-Q

    Damn that is impressive! What was your cook method on your brisket?

  2. BiggusDickus20cmRec

    Top notch!and I learned something new today.

  4. idfwu_6669

    I have a baby coming in January…just sayin

  5. Low-Yesterday241

    Just brilliant. You are a great friend

  6. paulhags

    I’d love to see a opening video. I’ve never seen a vac packed sandwich/slider.

  7. Casty_Who

    Those look great, hey when you vac seal the bread it refluffs? I went to seal some bread once, idk what I was thinking, but I saw it smush like that and tossed it.

  8. Phill_is_Legend

    Good story so I’m gonna give you a pass on the Kraft singles lol

  11. muscle_thumbs

    Looks great! You willing to share the sauce recipe you put on? Bottom looks like mayo what about the top?

  12. mimo_s

    Caramelizing this much onion probably took longer than the brisket

  15. Suns_AZCards

    What are you cooking in the pan? Is that onion?

  17. MouthOfMahem

    I think my weekend plans just changed…

  18. blok31092

    Baby coming next week. Cooked a ton of bbq and froze it as well! Ribs, chicken thighs, and meatloaf. These look incredible!

  23. johnjcoctostan

    Cheese is an interesting choice for brisket. I’ve not seen that before.

  24. GunsouBono

    Man. I did something similar when my little one was born. Not sliders, but all the pulled pork, chicken, and a few briskets. Then my bum ass family and friends would eat them whenever they came to visit the baby haha. Burned through them in line 2 months.

  27. Croc_47

    Omg thx for the tip, will def be making some premium white castle brisket sammys for the freezer!

  29. Mook531

    Those buns snap right back after vacuum, freezing and thawing?

  31. _catdog_

    All that work and you just slap some Kraft singles on top???

  32. AdDistinct9521

    I’ll get my girlfriend pregnant right now if you make these for me too

  34. NotQuiteDeadYetPhoto

    Sous Vide and barbeque is where it’s at.

    I did pork loins sous vide- pair in a bag, seasoned, cooked to rare, then flash frozen. Then when ready, dump in a pan of hot water for 30mins, take out, sear, serve.

    If you can afford it a nice chamber vac will save you $$ in the long run, and you can get a LOT of sauces in there that would otherwise spray everywhere. Makes it MUCH easier to use cheap bags.

  35. non3ck

    love the meat-to-bun ratio. Should be standard issue for all sliders!

  36. iiooiooi

    My kid’s headed off to college…. can I get 864?