Originally Posted by Bourbon Barrel BBQ
Ive had a whole pork shoulder in my deep freeze for a few months now. Last week I knocked a hole in the cryovac pulling out a frozen brisket. Its been frozen hard as a rock the whole time. Is it safe to thaw and cook this weekend?
Pitmaster @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR