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Old 02-11-2018, 01:22 PM   #9
Take a breath!

Join Date: 12-17-14
Location: Conroe, TX

Originally Posted by djqualls View Post
I do it a lot. I'll buy six and trim and re vacuum seal and re freeze.
If qualls is doing it, then it's probably good enough for the rest of us!

I'd just recommend using a cold freezer and getting it frozen quickly. Rule of thumb is always freeze fast, thaw slow. I freeze any meat that I'm going to freeze in a real deep freeze that rarely gets opened instead of my normal meat refrigerator/freezer. Then I thaw my brisket in a very cold refrigerator for 2 weeks.
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erichasaces is offline   Reply With Quote

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