We buy "quality" brisket when and where we can find it.
It is then wet aged in my beer frig for 30 to 50 days from the pack date.
Then, if we are not ready to use it up--we freeze it till needed.
I have 4 Prime briskets in the hard freezer now, and 3 more CABs in the aging frig awaiting their fate
And, 2 cheapass "Selects" in the frig to cook up this weekend for Chile and stuff.
We have never, ever, noticed a difference (good or bad) from the freezing.
Lots of opinions out there.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.