Freezing brisket is no big deal and makes for great leftovers. When slicing your brisket have a helper there so when you slice it they can mop some of the aujus on both pieces, the slice you took off and the exposed meat on the slab you are cutting from. Then do another slice and do the same thing. Then when you place it in a vacum bag add a little bit of the aujus and seal away. When you are feeling like a brisket sandwich thaw the meat in the fridge over night or in some warm water then microwave still sealed in the bag, but watch out for the bag ballooning, 30-45 seconds at a time turning the package over till hot. Finally open the bag and slap it on some bread, it will still be moist and tasty. If you dont coat each peice with the aujus you run the risk of it drying out very quickly by just being exposed to the air.
We also do the same with the point so we can have burnt end sandwiches as a quick meal. Same steps as above cube the point and add aujus to the pieces as you cut them. Then vacum seal with a some aujus in the bag. When ready to make burnt ends we thaw them in the fridge, add some more rub and put them in a small foil pan and smoke till done, then add some bbq sauce and let that set.
There are never too many left overs, its only two of us and we cook 12 lb briskets. That way it lasts since we cant be cooking every weekend.
I asked him if it came from a piglet. :wink: It came out great except there was none left over. Learn from his mistake!
