Frozen, Rubbed Brisket Flat
I had a small flat I'd rubbed and injected at the last contest I did in late October that we didn't have space to cook it. We brought it home and stuck it in the freezer. It's been in that zip lock 2 gallon bag since. I'm assuming that freezing AFTER rubbing won't hurt it at all when I decide to thaw it out and throw it on the WSM. Would there be any different way I'd want to handle it once I thaw it and get ready to cook it? Will it need more rub? Will what's on it be diminished or will it be TOO seasoned and not be very good?
KCBS Member #14287