Freezing Brisket for a party????

biggs98 · 11-04-2011, 02:44 PM

I'm planning on smoking 2 briskets for a party, sliced and cubed. Going to smoke it a day or so before the party. I'm sure its ok to freeze it but does is the quality still there? If I smoke it the day before should I just keep it in the fridge? Looking for opinions from the pros. Thanks in advance!!!

Trucky1008 · 11-04-2011, 02:56 PM

It'll be fine in the fridge if you're smoking it 1 or 2 days in advance. Remember to bring the meat temp up to 165 degrees when reheating.

PCDoctor_1979 · 11-04-2011, 08:57 PM

+1. In order to be safe, you have to bring the temp up to at least 165* in two hours or less. A 1/2 foil pan that's completely full takes at least 60 min to heat in the oven at 350*. Adding a little bit of beef stock in the heating process won't hurt. Good luck!

armor · 11-05-2011, 06:15 AM

This works well for me. I have taken a brisket, slice it and place slices in a tupperware type container. Then I pour beef stock over the slices until covered, place in the frig over night and then move to freezer. When ready to thaw I do so in the frig. I have left this in the freezer for 3 weeks and the meat was tender, no freezer burn. This is just like freezing fish in water.

Smokin Mike · 11-07-2011, 06:27 PM

If you have a food Vac, it's your friend, just vacuum the food and reheat later in boiling water for about 10 minutes, (I have used microwave, for personal use) and it's just as good as the day you smoked it.

nothing wrong with reheat with some beef broth, it will be awesome!!

biggs98 · 11-09-2011, 11:50 AM

Thanks for the replies....I think I'm going to try and smoke it the day before and keep it in the fridge and reheat in oven then transfer to sternos. Hopefully the oven is working at the hall I'm bringing the food to

11-04-2011, 02:44 PM	#1
biggs98 Full Fledged Farker Join Date: 08-27-08 Location: West Sayville NY Downloads: 0 Uploads: 0	Freezing Brisket for a party???? I'm planning on smoking 2 briskets for a party, sliced and cubed. Going to smoke it a day or so before the party. I'm sure its ok to freeze it but does is the quality still there? If I smoke it the day before should I just keep it in the fridge? Looking for opinions from the pros. Thanks in advance!!! __________________ Joe - CHUBBY HUBBY BBQ / STAINLESS UDS(Build in Progress)/2 UDS /1 WSM / Weber Gasser/ 22.5 Weber Kettle/ The Absolute Fastest Super Fast *BLACK* Thermapen

11-04-2011, 02:56 PM	#2
Trucky1008 is One Chatty Farker Join Date: 05-26-08 Location: Omaha, NE Downloads: 0 Uploads: 0	It'll be fine in the fridge if you're smoking it 1 or 2 days in advance. Remember to bring the meat temp up to 165 degrees when reheating. __________________ Don Pork Patrol BBQ www.porkpatrolbbq.com Rebel 28 Fast Eddy FEC100 X2 BGE- Large x2 Certified MOINK Ball Maker, 2008 KCBS Member and CBJ Extreme BBQ Trailer 8.5' x 22'

11-04-2011, 08:57 PM	#3
PCDoctor_1979 Full Fledged Farker Join Date: 11-01-09 Location: West Des Moines, IA Downloads: 0 Uploads: 0	+1. In order to be safe, you have to bring the temp up to at least 165* in two hours or less. A 1/2 foil pan that's completely full takes at least 60 min to heat in the oven at 350*. Adding a little bit of beef stock in the heating process won't hurt. Good luck! __________________ Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law

11-05-2011, 06:15 AM	#4
armor is one Smokin' Farker Join Date: 03-26-08 Location: Virginia Downloads: 0 Uploads: 0	This works well for me. I have taken a brisket, slice it and place slices in a tupperware type container. Then I pour beef stock over the slices until covered, place in the frig over night and then move to freezer. When ready to thaw I do so in the frig. I have left this in the freezer for 3 weeks and the meat was tender, no freezer burn. This is just like freezing fish in water. __________________ Medium Spice, Gatorpit Entertainer, UDS, MC BBQ42, Weber Kettle, Terracotta Pig Texas Longhorn BYC Risk is the price you pay for opportunity.

11-07-2011, 06:27 PM	#5
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: Kansas City Downloads: 0 Uploads: 0	If you have a food Vac, it's your friend, just vacuum the food and reheat later in boiling water for about 10 minutes, (I have used microwave, for personal use) and it's just as good as the day you smoked it. nothing wrong with reheat with some beef broth, it will be awesome!! __________________ Disco Pigs competition team Sponsored by Oakridge BBQ Yoder 640 Yoder 1320 UDS (Snail barrel) FEC-100 X2 Traeger 124 (older american made model) WSM, one touch kettle gasser from costco, KCBS CBJ

11-09-2011, 11:50 AM	#6
biggs98 Full Fledged Farker Join Date: 08-27-08 Location: West Sayville NY Downloads: 0 Uploads: 0	Thanks for the replies....I think I'm going to try and smoke it the day before and keep it in the fridge and reheat in oven then transfer to sternos. Hopefully the oven is working at the hall I'm bringing the food to __________________ Joe - CHUBBY HUBBY BBQ / STAINLESS UDS(Build in Progress)/2 UDS /1 WSM / Weber Gasser/ 22.5 Weber Kettle/ The Absolute Fastest Super Fast *BLACK* Thermapen

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