MMMM.. BRISKET..
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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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Old 01-25-2018, 11:09 AM   #1
Roast Beast
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Default Thawing, trimming, and re-freezing a Snake brisket

Anyone thaw, trim, and re-freeze their SRF briskets ahead of time for comps? I’ve read about and generally understand the food safety issues (so assume that I could keep the meat under 40 during the entire thaw and trimming process), just wondering if anyone is actually doing this in practice.
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Old 01-25-2018, 03:23 PM   #2
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I am replying since no one else had. Didn't want you to feel like no one was paying attention.
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Old 01-25-2018, 04:23 PM   #3
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Quote:
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I am replying since no one else had. Didn't want you to feel like no one was paying attention.
Thanks. Guess I’ll just have to #KOD! it and see.
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Old 01-25-2018, 05:17 PM   #4
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I've only done it once, and it wasn't by design. I was driving to a contest when I got a call from my pregnant wife saying the doctor told her she was going into labor. I turned around, drove home and threw everything into freezer. Ended up being a false alarm and we didn't have the baby for several more weeks.

It was nice to have all of the meats trimmed and ready to go for my next event, but I could tell the difference. The texture was slightly different and everything was a little on the dry side. Haven't tried it since.
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Old 01-25-2018, 07:56 PM   #5
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I think it would be good if it never got over low 40’s, but I’m just guessing.

Seems it’s probably not worth the potential downside, just to trim when it’s more convienient.
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Old 01-25-2018, 08:04 PM   #6
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I do it a lot. I'll buy six and trim and re vacuum seal and re freeze.
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Old 01-25-2018, 08:58 PM   #7
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Yes, but we suck a lot.
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Old 02-11-2018, 11:51 AM   #8
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Refreezing can cause moisture loss.

https://www.cooksillustrated.com/how...-refreeze-meat
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Old 02-11-2018, 02:22 PM   #9
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Quote:
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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Old 02-12-2018, 01:02 PM   #10
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I've posted this before but I'll tell the story again. A year n a half ago I had all meat trimmed for a comp and ended up not going and refroze my brisket. a few weeks later I bought a new motor home and had a comp in Madison IN the next weekend. Well on Friday afternoon in Madison I got in the new fridge to get out my rethawed SRF gold. Yup it was froze solid again. Long story short I won brisket with a 180.
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