Freezing Brisket

Bigmista · 02-13-2009, 03:28 PM

How do you feel about cooking a lot of brisket early in the week and freezing it for use later?

Would you freeze it whole or slice it?

Would you pull it a littler early and finish it after it thaws out?

Would you add au jus in the bag or would you be concerned about it getting mushy?

SpammyQ · 02-13-2009, 03:37 PM

I cook and slice my briskets, then vacuum seal the leftovers. Reheat in simmering water. Its as good as the day it was made, except the bark is a bit softer. I guess you could "set the bark: again on a smoker...

BBQ Grail · 02-13-2009, 03:47 PM

Neil,

Here's my take. If this were home use I'd slice, bag and freeze. No problem there.

If it's for your Farmer's Markets then I'd take it unsliced to the market. I think having it sliced in front of the customer is a better presentation and doesn't give the indication that it's "not fresh."

Jacked UP BBQ · 02-13-2009, 03:58 PM

good info to know

txschutte · 02-13-2009, 04:03 PM

Quote:

Originally Posted by trp1fox

Neil,

Here's my take. If this were home use I'd slice, bag and freeze. No problem there.

If it's for your Farmer's Markets then I'd take it unsliced to the market. I think having it sliced in front of the customer is a better presentation and doesn't give the indication that it's "not fresh."

I agree with Larry. You wouldn't want to give any indication it had been frozen. Maybe setting the bark in the smoker, if at least for presentation.

tony76248 · 02-13-2009, 04:05 PM

Do you really need to freeze it? Nothing wrong with vacuum sealing it and just tossing it in the fridge. THat said, I have freezed and not been disappointed later.

The Pigman · 02-13-2009, 04:27 PM

I freeze whole to contanian as much juciness inside and reheat and slice later. Everyone swears it just came off smoker

nthole · 02-13-2009, 05:32 PM

I'm with Larry. I would freeze it whole and warm up and slice on site. It's just safer that was as well, a lot less surface area to worry about having exposed.

LMAJ · 02-13-2009, 07:58 PM

Yep - Larry hit the nail on the head - freez whole and slice on site.

Bbq Bubba · 02-13-2009, 08:51 PM

Quote:

Originally Posted by tony76248

Do you really need to freeze it? Nothing wrong with vacuum sealing it and just tossing it in the fridge. THat said, I have freezed and not been disappointed later.

I agree, your not cooking THAT far ahead are you?

BBQ Grail · 02-13-2009, 08:53 PM

Make sure you label the bags...

Bigdog · 02-14-2009, 08:40 AM

Quote:

Originally Posted by trp1fox

Make sure you label the bags...

LMFAO

And date it too. Don't want any 4 y/o briskets lying around in the freezer.

Bigmista · 02-14-2009, 08:53 AM

Probably cook on Monday, last going out by Sunday. Will it be ok in the fridge that long?

nthole · 02-14-2009, 10:43 AM

I would think cryovac'd it would last a week. You've eliminated pretty much all ability any air or bacteria to be present. Plus you'll be reheating.

Against The Grain · 02-14-2009, 11:12 AM

We wrap whole in the plastic food film and reheat up to 200 deg still wrapped up.

02-13-2009, 03:28 PM	#1
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Freezing Brisket How do you feel about cooking a lot of brisket early in the week and freezing it for use later? Would you freeze it whole or slice it? Would you pull it a littler early and finish it after it thaws out? Would you add au jus in the bag or would you be concerned about it getting mushy? __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

02-13-2009, 03:37 PM	#2
SpammyQ Take a breath! Join Date: 05-02-08 Location: Mukwonago, WI	I cook and slice my briskets, then vacuum seal the leftovers. Reheat in simmering water. Its as good as the day it was made, except the bark is a bit softer. I guess you could "set the bark: again on a smoker... __________________ WSM, Green Mountain Daniel Boone, Weber Q Portable 1956 Weber 22 1/2" Bar-B-Que Kettle UDS and a Super Fast R E D Thermopen!!!

02-13-2009, 03:47 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Neil, Here's my take. If this were home use I'd slice, bag and freeze. No problem there. If it's for your Farmer's Markets then I'd take it unsliced to the market. I think having it sliced in front of the customer is a better presentation and doesn't give the indication that it's "not fresh." __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

02-13-2009, 03:58 PM	#4
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	good info to know __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

02-13-2009, 04:05 PM	#6
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX	Do you really need to freeze it? Nothing wrong with vacuum sealing it and just tossing it in the fridge. THat said, I have freezed and not been disappointed later. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

02-13-2009, 04:27 PM	#7
The Pigman is One Chatty Farker Join Date: 04-10-07 Location: Cincinnati Ohio	I freeze whole to contanian as much juciness inside and reheat and slice later. Everyone swears it just came off smoker __________________ Smokin Blues BBQ The Pigman (Roger) Pitmaster KCBS CBJ #30390 Lead for State of Ohio & Indiana for Operation BBQ Relief Operation BBQ Relief Founding Member Lang 84 Custom Longneck with warmer Mobil Food Lic. With State of Ohio

02-13-2009, 05:32 PM	#8
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	I'm with Larry. I would freeze it whole and warm up and slice on site. It's just safer that was as well, a lot less surface area to worry about having exposed. __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

02-13-2009, 07:58 PM	#9
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Yep - Larry hit the nail on the head - freez whole and slice on site. __________________ 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

02-13-2009, 08:53 PM	#11
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Make sure you label the bags... __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

02-14-2009, 08:53 AM	#13
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Probably cook on Monday, last going out by Sunday. Will it be ok in the fridge that long? __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

02-14-2009, 10:43 AM	#14
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	I would think cryovac'd it would last a week. You've eliminated pretty much all ability any air or bacteria to be present. Plus you'll be reheating. __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.

02-14-2009, 11:12 AM	#15
Against The Grain Full Fledged Farker Join Date: 06-30-07 Location: Galveston	We wrap whole in the plastic food film and reheat up to 200 deg still wrapped up. __________________ "The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team Elks Lodge 126

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