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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 03-01-2007, 01:46 PM   #1
Greendriver
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Default Previously Frozen Comp Brisket?

I searched and peep at about 4 pages of threads trying to find info on this subject and didn't find it, so lemme ask the pros. Does it work, and / or would you do it? It's a pain the arse to find brisket here and I was thinking if I did find some or found a place to order some I might have to buy a case or something. Also I got this situation right now where I got my two brisket for upcoming context in the fridge and now I have found me a better looking couple of Prime briskets and was thinking about freezing the first two. What say ye?
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Unread 03-01-2007, 01:53 PM   #2
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Quote:
Originally Posted by Greendriver
I searched and peep at about 4 pages of threads trying to find info on this subject and didn't find it, so lemme ask the pros. Does it work, and / or would you do it? It's a pain the arse to find brisket here and I was thinking if I did find some or found a place to order some I might have to buy a case or something. Also I got this situation right now where I got my two brisket for upcoming context in the fridge and now I have found me a better looking couple of Prime briskets and was thinking about freezing the first two. What say ye?
I use frozen brisket no problem.
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Unread 03-01-2007, 01:55 PM   #3
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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.

FWIW

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Unread 03-01-2007, 01:58 PM   #4
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Quote:
Originally Posted by Greendriver
I searched and peep at about 4 pages of threads trying to find info on this subject and didn't find it, so lemme ask the pros. Does it work, and / or would you do it? It's a pain the arse to find brisket here and I was thinking if I did find some or found a place to order some I might have to buy a case or something. Also I got this situation right now where I got my two brisket for upcoming context in the fridge and now I have found me a better looking couple of Prime briskets and was thinking about freezing the first two. What say ye?
I see no problems freezing briskets, expecially if they are in the cryo. Probably wouldn't leave them for more than 6 months and use for comp. When thawing, some say that a longer thaw in the fridge is best. The idea is that it is more of an even and gradual thaw. Less likely to release juices during the thaw.

Example of this is thawing a skinless chicken breast on the counter versus in the fridge. The counter thaw usually has the chicken swimming in a pool of water/juice by the time it is thawed. Less likely in the fridge. Probably not as much of a concern for a dense cut of beef like brisket, but a general practice that I try to follow when I can.
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Unread 03-01-2007, 03:05 PM   #5
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I recently got a pork suppier and have to get it buy the case. I have frozen slabs and butts. I haven't noticed a difference.
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Unread 03-01-2007, 03:11 PM   #6
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Go for it. No problem.
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Unread 03-01-2007, 08:41 PM   #7
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Cryo makes the big difference!! If it's not than you need to buy a good Vac sealer to make it right. Freezer burn is not far behind a store wrapped cut!! As noted before ageing for 30 to 50 days--- this is in a cryovac. And it is only safe and successful if the Cryoseal is intact. When you buy a food sealer, you are essentually Cryovacing your meat ( with the exception of flash freezing it .) No meat should be aged for 30 to 50 days in it's raw state unless it is in an air tight environment.

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Unread 01-30-2009, 08:09 AM   #8
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I have done many frozen briskets in the past. I never noticed any difference in taste or texture
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Unread 01-30-2009, 08:13 AM   #9
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We do it all the time
Buy a case and use as needed
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Unread 01-30-2009, 08:20 AM   #10
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Quote:
Originally Posted by Plowboy View Post
I see no problems freezing briskets, expecially if they are in the cryo. Probably wouldn't leave them for more than 6 months and use for comp. When thawing, some say that a longer thaw in the fridge is best. The idea is that it is more of an even and gradual thaw. Less likely to release juices during the thaw.

Example of this is thawing a skinless chicken breast on the counter versus in the fridge. The counter thaw usually has the chicken swimming in a pool of water/juice by the time it is thawed. Less likely in the fridge. Probably not as much of a concern for a dense cut of beef like brisket, but a general practice that I try to follow when I can.

Makes a lot of sense, Thanks
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Unread 01-30-2009, 10:13 AM   #11
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Do it all the time.... Pick from the case what is to be used for comps and what is for the customers...
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Unread 01-30-2009, 10:18 AM   #12
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Great thread! I assumed you would all have a tizzy about using frozen meat for a comp. I've got a lot to learn! Thanks again.
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Unread 01-30-2009, 06:43 PM   #13
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Just remember, 4 years is too long to freeze a brisket. Take it from someone who knows.
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Unread 01-30-2009, 06:49 PM   #14
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I know we have to freeze briskets for practical reasons and we have good results with them.

But I can't help thinking that if I had two equal quality/grade briskets and one was frozen and one was fresh, that I would pick the fresh one every time. I also can't help thinking that most, if not all, cooks would too.
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Unread 01-30-2009, 07:18 PM   #15
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We've won with frozen, but it took a hell of a long time to get up the nerve to do it since we'd won with fresh prior.
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