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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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06-16-2013, 09:26 AM | #1 |
Full Fledged Farker
Join Date: 03-28-13
Location: NorCal
Name/Nickname : RemoGaggi
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Cut up and freeze fresh beef brisket?
I've been wanting to smoke brisket for the first time, but all the briskets I can find are around 12-16 lbs and it's just me and my wife, so that's way too much meat.
I was thinking about getting a brisket and cutting it into thirds. I would cook one piece and vacuum seal the other two pieces. Does anyone see a problem with either cooking a 1/3 of the brisket and freezing the rest for a later cook? I would be smoking the small brisket piece on my mini WSM or traeger pellet, not sure yet. Thanks.
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Mak 1, PKGO, Akorn Jr., Gabbys 22"w/ Weber SS Performer, Blackstone 22" & Pizza Oven. |
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06-16-2013, 09:55 AM | #2 |
Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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You'd be better off cooking it whole. Then vacume seal and freeze the left overs. That's the way we roll 'cause it's just me and the wife andI like cooking whole packers.
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Rick |
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06-16-2013, 10:05 AM | #3 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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It will freeze just fine if its vacuum sealed, but the dificult part is going to be cooking the smaller pieces. They are much less forgiving that way. I think you might be better off freezing after cooking.
Not that the small pieces can't be cooked well. I actually separate the point from the flat for competition, and trim pretty aggressively. I leave a 1/4" fat cap on the flat, and take most of the fat off of the point. If I start with a 12 lb packer I usually trim away roughly 1/4 of the weight of the brisket away. More if its IBP untrimmed. Leaves you with roughly a 5-6 lb flat and about a 3-4 lb point. Factor in a significant amount of shrinkage, and you probably have about half of the original weight. Still a lot for two people, but I think post cook portioning is the way to go. |
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06-16-2013, 10:14 AM | #4 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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^^^this. If you don't have a Foodsaver vacuum, buy one. They're great.
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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06-16-2013, 10:37 AM | #5 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Cook it whole.
Slice and freeze for later what you don't eat initially. It's great to be able to go to the freezer and pull out some Q on short notice.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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06-16-2013, 10:49 AM | #6 |
Full Fledged Farker
Join Date: 03-28-13
Location: NorCal
Name/Nickname : RemoGaggi
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Thanks for the replies!
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Mak 1, PKGO, Akorn Jr., Gabbys 22"w/ Weber SS Performer, Blackstone 22" & Pizza Oven. |
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