Bigmista
somebody shut me the fark up.
How do you feel about cooking a lot of brisket early in the week and freezing it for use later?
Would you freeze it whole or slice it?
Would you pull it a littler early and finish it after it thaws out?
Would you add au jus in the bag or would you be concerned about it getting mushy?
Would you freeze it whole or slice it?
Would you pull it a littler early and finish it after it thaws out?
Would you add au jus in the bag or would you be concerned about it getting mushy?