[Sauce Dog]

Hi Everyone! What are some of the freezing techniques some of you use for your Q? I regularly freeze PP, pulled chix & brisket (chopped & sliced) with little noticeable difference.

I'm extremely thorough with my processes using rest. food wrap & HD foil, & sometimes HD quart containers. This week I started freezing whole briskets & butts but have not yet reheated any.

Just curious about what people do, any tips or concerns? Any scientists out there that can shed light on "noticeable" differences to the structural integrity of the product? -Cheers