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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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02-13-2009, 03:28 PM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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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?
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02-13-2009, 03:37 PM | #2 |
Take a breath!
Join Date: 05-02-08
Location: Mukwonago, WI
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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...
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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 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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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."
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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 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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good info to know
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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, 04:03 PM | #5 | |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Quote:
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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02-13-2009, 04:05 PM | #6 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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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.
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"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 |
is One Chatty Farker
Join Date: 04-10-07
Location: Cincinnati Ohio
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I freeze whole to contanian as much juciness inside and reheat and slice later. Everyone swears it just came off smoker
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02-13-2009, 05:32 PM | #8 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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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.
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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 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Yep - Larry hit the nail on the head - freez whole and slice on site.
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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 |
02-13-2009, 08:51 PM | #10 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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I agree, your not cooking THAT far ahead are you?
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
02-13-2009, 08:53 PM | #11 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Make sure you label the bags...
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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, 08:40 AM | #12 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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LMFAO
And date it too. Don't want any 4 y/o briskets lying around in the freezer.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
02-14-2009, 08:53 AM | #13 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Probably cook on Monday, last going out by Sunday. Will it be ok in the fridge that long?
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
02-14-2009, 10:43 AM | #14 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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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.
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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 |
Full Fledged Farker
Join Date: 06-30-07
Location: Galveston
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We wrap whole in the plastic food film and reheat up to 200 deg still wrapped up.
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