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Wet aged frozen Brisket

$billBBQ

$billBBQ

Knows what a fatty is.
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OK so it not ideal but the short story is I ended up with 2 black Angus prime frozen wet aged brisket. I have a comp coming up in a couple of weeks and was wondering if others have used brisket that had been frozen or if I would be better off buying 2 fresh ones.

Just wondering about quality of frozen since I have ever cook a brisket that was frozen.

Thanks for the help
 
You should be ok to use those briskets, just let them thaw out properly in the refridgerator, about 5 days before the contest.
 
$billBBQ said:
Thanks guys - Looks like I will thaw it the week of and give it go.
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Hey Bill, Is it the lexington contest?? if so, I'll be there too. Any questions feel free to come over and ask, I am happy to help and answer any questions you have!!
 
My briskets for Lexington and Roc City are both in the freezer..........chicken and ribs too. :mrgreen: If I could find some butts worth a damn, they would be also.
 
Smokin Hoggz said:
Hey Bill, Is it the lexington contest?? if so, I'll be there too. Any questions feel free to come over and ask, I am happy to help and answer any questions you have!!
Click to expand...


It is for lexington that is why I was trying to figure it out now so I could go with plan B and I would still have to time to wet age if needed but I will just take them out of the freezer

Thanks for all the help I will stop by and say hi.
 
How long were they wet aged before they were frozen? If less than 20 days I'd get them in the fridge for a little more. Some people go up to 50 days. I go 35-40 days myself. They will be just fine!! If the cryo has a leak just trim them for the comp and reseal them.
 
How long do most people age there butts and chicken. I know on the beef the longer you let it wet age the tastier it is.
 
I think it has something to do with the water in the muscle fibers freezing and expanding and rupturing the muscle fibers. That might make for a more tender brisket, just a guess!
 
PapaBearsHickoryPit said:
I think it has something to do with the water in the muscle fibers freezing and expanding and rupturing the muscle fibers. That might make for a more tender brisket, just a guess!
Click to expand...

I'm convinced this is true. My first hand experience left me suspecting this was the case, and when we signed up for a freezer service, they had a"brand" of steak they claimed was better that choice. While it was well marbled, it was still choice. The only difference was the freezing.

If you think about it, freezing will break up the fibers on a micro-level evenly without affecting flavor.
 
I cooked a brisket that was frozen in a contest last week and got a call. I freeze all contest meats.
 
You could always use one frozen one and one "fresh" one, although the "fresh" one will not have that much age on it.
 
We buy our comp briskets by the case...wet age them...then freeze them. Very rarely do we ever cook a non-frozen brisket unless the comp date happens to fall on the same day they are finished aging. No problems cooking any pre-frozen meats here...
 
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