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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-12-2010, 01:29 PM | #31 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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If the meat, how long between the cook and freezing? As I've said above, it's normally no more than 12 - 16 hours from when it comes off the cooker thru the chilling, slicing, packaging, and into a freezer that normally sits at -20 degrees... Never had a problem... If the drippings, are you removing the fat? If not that could add some unwanted flavors.
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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02-12-2010, 01:39 PM | #32 | |
Full Fledged Farker
Join Date: 06-09-09
Location: Cincinnati, OH
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Sorry, I vacuum and freeze my sliced brisket all the time and it's as fresh as the day I cooked, I'm good vacuum sealed up to 3-4 months. If using just a freezer bag, maybe a couple of days tops. Never had an issue there. I was referring to the juices getting pungent in the freezer. I do use a fat seperator while hot, maybe its not getting all of the fat out. Do you let cool and seperate? If I make enough I prefer to can them for future use, I'm normally canning beans anyway and my freezer is always full of smoked meat.
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3 - Brinkman Offset Smokers; 2 UDS' 1 w/Weber Lid and 1 with an Odd Lots Special Lid; 2 - Turkey Fryers; 2 - Gassers (Large and mini me); Maverick ET73 1- Cheap Charcoal grill (gone to the graveyard) |
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02-12-2010, 03:09 PM | #33 |
is One Chatty Farker
Join Date: 01-04-09
Location: Johnston, Ia
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If you've got an easy way to reheat then cool and reheat. The meat will taste just fine.
If that poses a problem follow the directions to wrap in towls in a cooler. We've had good success for upwards of 12 hours. If there's any doubt use a remote thermometer to watch the temps as you make your drive. If see starts to cool, stop and load it down with ice.
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Specialization in bipolar, self-injury, and OCD |
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