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-   -   Freezing Brisket (http://www.bbq-brethren.com/forum/showthread.php?t=56689)

Bigmista 02-13-2009 03:28 PM

Freezing Brisket
 
How do you feel about cooking a lot of brisket early in the week and freezing it for use later?

Would you freeze it whole or slice it?

Would you pull it a littler early and finish it after it thaws out?

Would you add au jus in the bag or would you be concerned about it getting mushy?

SpammyQ 02-13-2009 03:37 PM

I cook and slice my briskets, then vacuum seal the leftovers. Reheat in simmering water. Its as good as the day it was made, except the bark is a bit softer. I guess you could "set the bark: again on a smoker...

BBQ Grail 02-13-2009 03:47 PM

Neil,

Here's my take. If this were home use I'd slice, bag and freeze. No problem there.

If it's for your Farmer's Markets then I'd take it unsliced to the market. I think having it sliced in front of the customer is a better presentation and doesn't give the indication that it's "not fresh."

Jacked UP BBQ 02-13-2009 03:58 PM

good info to know

txschutte 02-13-2009 04:03 PM

Quote:

Originally Posted by trp1fox (Post 851070)
Neil,

Here's my take. If this were home use I'd slice, bag and freeze. No problem there.

If it's for your Farmer's Markets then I'd take it unsliced to the market. I think having it sliced in front of the customer is a better presentation and doesn't give the indication that it's "not fresh."

I agree with Larry. You wouldn't want to give any indication it had been frozen. Maybe setting the bark in the smoker, if at least for presentation.

tony76248 02-13-2009 04:05 PM

Do you really need to freeze it? Nothing wrong with vacuum sealing it and just tossing it in the fridge. THat said, I have freezed and not been disappointed later.

The Pigman 02-13-2009 04:27 PM

I freeze whole to contanian as much juciness inside and reheat and slice later. Everyone swears it just came off smoker

nthole 02-13-2009 05:32 PM

I'm with Larry. I would freeze it whole and warm up and slice on site. It's just safer that was as well, a lot less surface area to worry about having exposed.

LMAJ 02-13-2009 07:58 PM

Yep - Larry hit the nail on the head - freez whole and slice on site.

Bbq Bubba 02-13-2009 08:51 PM

Quote:

Originally Posted by tony76248 (Post 851086)
Do you really need to freeze it? Nothing wrong with vacuum sealing it and just tossing it in the fridge. THat said, I have freezed and not been disappointed later.

I agree, your not cooking THAT far ahead are you?

BBQ Grail 02-13-2009 08:53 PM

Make sure you label the bags...

Bigdog 02-14-2009 08:40 AM

Quote:

Originally Posted by trp1fox (Post 851386)
Make sure you label the bags...

LMFAO :mrgreen::wink:

And date it too. Don't want any 4 y/o briskets lying around in the freezer.

Bigmista 02-14-2009 08:53 AM

Probably cook on Monday, last going out by Sunday. Will it be ok in the fridge that long?

nthole 02-14-2009 10:43 AM

I would think cryovac'd it would last a week. You've eliminated pretty much all ability any air or bacteria to be present. Plus you'll be reheating.

Against The Grain 02-14-2009 11:12 AM

We wrap whole in the plastic food film and reheat up to 200 deg still wrapped up.


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