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-   -   Thawing, trimming, and re-freezing a Snake brisket (https://www.bbq-brethren.com/forum/showthread.php?t=256437)

Roast Beast 01-25-2018 10:09 AM

Thawing, trimming, and re-freezing a Snake brisket
 
Anyone thaw, trim, and re-freeze their SRF briskets ahead of time for comps? Iíve read about and generally understand the food safety issues (so assume that I could keep the meat under 40 during the entire thaw and trimming process), just wondering if anyone is actually doing this in practice.

Bald Hawg 01-25-2018 02:23 PM

I am replying since no one else had. Didn't want you to feel like no one was paying attention.

Roast Beast 01-25-2018 03:23 PM

Quote:

Originally Posted by Bald Hawg (Post 3940065)
I am replying since no one else had. Didn't want you to feel like no one was paying attention.

Thanks. Guess Iíll just have to #KOD! it and see.

BurntFinger_Jason 01-25-2018 04:17 PM

I've only done it once, and it wasn't by design. I was driving to a contest when I got a call from my pregnant wife saying the doctor told her she was going into labor. I turned around, drove home and threw everything into freezer. Ended up being a false alarm and we didn't have the baby for several more weeks.

It was nice to have all of the meats trimmed and ready to go for my next event, but I could tell the difference. The texture was slightly different and everything was a little on the dry side. Haven't tried it since.

CentralOhioBBQ 01-25-2018 06:56 PM

I think it would be good if it never got over low 40’s, but I’m just guessing.

Seems it’s probably not worth the potential downside, just to trim when it’s more convienient.

djqualls 01-25-2018 07:04 PM

I do it a lot. I'll buy six and trim and re vacuum seal and re freeze.

Jason TQ 01-25-2018 07:58 PM

Yes, but we suck a lot.

MeatyOakerSmoker 02-11-2018 10:51 AM

Refreezing can cause moisture loss.

https://www.cooksillustrated.com/how...-refreeze-meat

erichasaces 02-11-2018 01:22 PM

Quote:

Originally Posted by djqualls (Post 3940206)
I do it a lot. I'll buy six and trim and re vacuum seal and re freeze.

If qualls is doing it, then it's probably good enough for the rest of us!

I'd just recommend using a cold freezer and getting it frozen quickly. Rule of thumb is always freeze fast, thaw slow. I freeze any meat that I'm going to freeze in a real deep freeze that rarely gets opened instead of my normal meat refrigerator/freezer. Then I thaw my brisket in a very cold refrigerator for 2 weeks.

INmitch 02-12-2018 12:02 PM

I've posted this before but I'll tell the story again. A year n a half ago I had all meat trimmed for a comp and ended up not going and refroze my brisket. a few weeks later I bought a new motor home and had a comp in Madison IN the next weekend. Well on Friday afternoon in Madison I got in the new fridge to get out my rethawed SRF gold. Yup it was froze solid again. Long story short I won brisket with a 180. :rolleyes:


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