Oops, still frozen

smooookin · 12-25-2007, 12:42 PM

Sunday I took a frozen brisket and stuck it in the fridge, probably 12 lbs cooked, to thaw. I have to have it reheated and at my in-laws around 3-3:30.
It isnt frozen solid as I got the probe in. I dont want to slice it until it is time to serve.

The probe says 32, the oven says 350 and the clock says 12:44. wonder who will win this one?

N8man · 12-25-2007, 12:46 PM

My money is on the Brisket

Good Luck to you, I think you will just make it!!

Plowboy · 12-25-2007, 12:54 PM

You'll be good. If its unwrapped, put a bit of water in the pan for steam. If its wrapped, even better.

smooookin · 12-25-2007, 01:06 PM

yep, it is wrapped up tight. This is one of those I did a couple of weeks ago. I never unwrapped it so all of the juice is still in there. woohoo we're up to 34!! Lets eat!!

Puppyboy · 12-25-2007, 01:55 PM

Have never cooked one then freezed it. How did it turn out?

smooookin · 12-25-2007, 01:58 PM

This is the first brisket I have done. If it turns out like the butts it will taste just like I pulled it off the smoker. I plan to take it back to around 190 then cooler it till time to slice it.

N8man · 12-25-2007, 02:37 PM

If it's already been smoked to ,what, 190*-200* the first time, why take it to 190* a second time? I would think you get it past 140*-150* and it's good to go. Just wondered if there was a reason?

smooookin · 12-25-2007, 02:41 PM

no not really a good reason I guess, just what I thought I would do since I have to transport and not sure what time we will eat. 115 right now, the brisket is winning.

JimT · 12-25-2007, 04:32 PM

I think you and the in-laws will be the ultimate winners. Have fun!

JimT

N8man · 12-25-2007, 04:56 PM

How did it go? You know we are pulling for you

smooookin · 12-25-2007, 08:37 PM

It turned out pretty darn good!! Maybe a little drier than I would have liked. Next time I think I will add a little beef stock or something. Everyone talked about how good the flavor was and it was nice and tender.

We rolled it out of the foil which made it end up with the point down. My FIL did the slicing and I am not sure I agree with the way he sliced it. Still I think it needed a little moisture added before I reheated. Fortunately I have just enough left for a big pot of chili in the next day or so!

N8man · 12-25-2007, 10:16 PM

Way to go, Brother. Maybe next time take the Knife away from the FIL...

Divemaster · 12-26-2007, 11:19 AM

Jeff,

I'm glad it worked out for you!!!

I do this all the time for NASCAR... Cook to about 195* foiled (I like it a little under done) then chill it quick for easy slicing, cryovacing, and freezing... I save any and all juice from the foil in a plastic container and freeze it as well... Then when I'm going to serve it I thaw it and then just put the cryovac in boiling water (the reason for under cooking it a bit) and warm the juice up in a sauce pan.... cut the bag and pour the juice over it and it comes out great...

12-25-2007, 12:42 PM	#1
smooookin is One Chatty Farker Join Date: 03-04-07 Location: KC Mo.	Oops, still frozen Sunday I took a frozen brisket and stuck it in the fridge, probably 12 lbs cooked, to thaw. I have to have it reheated and at my in-laws around 3-3:30. It isnt frozen solid as I got the probe in. I dont want to slice it until it is time to serve. The probe says 32, the oven says 350 and the clock says 12:44. wonder who will win this one? __________________ "Foil is a BBQ mans duct tape" my wife.

12-25-2007, 12:46 PM	#2
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	My money is on the Brisket Good Luck to you, I think you will just make it!! __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

12-25-2007, 12:54 PM	#3
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	You'll be good. If its unwrapped, put a bit of water in the pan for steam. If its wrapped, even better. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

12-25-2007, 01:06 PM	#4
smooookin is One Chatty Farker Join Date: 03-04-07 Location: KC Mo.	yep, it is wrapped up tight. This is one of those I did a couple of weeks ago. I never unwrapped it so all of the juice is still in there. woohoo we're up to 34!! Lets eat!! __________________ "Foil is a BBQ mans duct tape" my wife.

12-25-2007, 01:55 PM	#5
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas	Have never cooked one then freezed it. How did it turn out? __________________ www.facebook.com/BarkinDawgsBBQCatering

12-25-2007, 01:58 PM	#6
smooookin is One Chatty Farker Join Date: 03-04-07 Location: KC Mo.	This is the first brisket I have done. If it turns out like the butts it will taste just like I pulled it off the smoker. I plan to take it back to around 190 then cooler it till time to slice it. __________________ "Foil is a BBQ mans duct tape" my wife.

12-25-2007, 02:37 PM	#7
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	If it's already been smoked to ,what, 190-200 the first time, why take it to 190* a second time? I would think you get it past 140-150 and it's good to go. Just wondered if there was a reason? __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

12-25-2007, 02:41 PM	#8
smooookin is One Chatty Farker Join Date: 03-04-07 Location: KC Mo.	no not really a good reason I guess, just what I thought I would do since I have to transport and not sure what time we will eat. 115 right now, the brisket is winning. __________________ "Foil is a BBQ mans duct tape" my wife.

12-25-2007, 04:32 PM	#9
JimT Full Fledged Farker Join Date: 03-15-06 Location: Battle Creek, MI	I think you and the in-laws will be the ultimate winners. Have fun! JimT __________________ Good judgment comes from experience, and a lot of that comes from bad judgment.

12-25-2007, 04:56 PM	#10
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	How did it go? You know we are pulling for you __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

12-25-2007, 08:37 PM	#11
smooookin is One Chatty Farker Join Date: 03-04-07 Location: KC Mo.	It turned out pretty darn good!! Maybe a little drier than I would have liked. Next time I think I will add a little beef stock or something. Everyone talked about how good the flavor was and it was nice and tender. We rolled it out of the foil which made it end up with the point down. My FIL did the slicing and I am not sure I agree with the way he sliced it. Still I think it needed a little moisture added before I reheated. Fortunately I have just enough left for a big pot of chili in the next day or so! __________________ "Foil is a BBQ mans duct tape" my wife.

12-25-2007, 10:16 PM	#12
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	Way to go, Brother. Maybe next time take the Knife away from the FIL... __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

12-26-2007, 11:19 AM	#13
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	Jeff, I'm glad it worked out for you!!! I do this all the time for NASCAR... Cook to about 195* foiled (I like it a little under done) then chill it quick for easy slicing, cryovacing, and freezing... I save any and all juice from the foil in a plastic container and freeze it as well... Then when I'm going to serve it I thaw it and then just put the cryovac in boiling water (the reason for under cooking it a bit) and warm the juice up in a sauce pan.... cut the bag and pour the juice over it and it comes out great... __________________ 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.