The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 12-25-2007, 12:42 PM   #1
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Default 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.
smooookin is offline   Reply With Quote


Old 12-25-2007, 12:46 PM   #2
N8man
Babbling Farker
 
N8man's Avatar
 
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
Default

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!!!!
N8man is offline   Reply With Quote


Old 12-25-2007, 12:54 PM   #3
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Default

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
Plowboy is offline   Reply With Quote


Old 12-25-2007, 01:06 PM   #4
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Default

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.
smooookin is offline   Reply With Quote


Old 12-25-2007, 01:55 PM   #5
Puppyboy
Babbling Farker
 
Puppyboy's Avatar
 
Join Date: 07-07-06
Location: Osage City, Kansas
Default

Have never cooked one then freezed it. How did it turn out?
__________________
www.facebook.com/BarkinDawgsBBQCatering
Puppyboy is offline   Reply With Quote


Old 12-25-2007, 01:58 PM   #6
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Default

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.
smooookin is offline   Reply With Quote


Old 12-25-2007, 02:37 PM   #7
N8man
Babbling Farker
 
N8man's Avatar
 
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
Default

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!!!!
N8man is offline   Reply With Quote


Old 12-25-2007, 02:41 PM   #8
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Default

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.
smooookin is offline   Reply With Quote


Old 12-25-2007, 04:32 PM   #9
JimT
Full Fledged Farker
 
JimT's Avatar
 
Join Date: 03-15-06
Location: Battle Creek, MI
Default

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.
JimT is offline   Reply With Quote


Old 12-25-2007, 04:56 PM   #10
N8man
Babbling Farker
 
N8man's Avatar
 
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
Default

How did it go? You know we are pulling for you
__________________
N8man
Average Joe Backyard Enthusiast

How I Fire Up That Ugly DrumPit Smoker!!!!
N8man is offline   Reply With Quote


Old 12-25-2007, 08:37 PM   #11
smooookin
is One Chatty Farker
 
smooookin's Avatar
 
Join Date: 03-04-07
Location: KC Mo.
Default

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.
smooookin is offline   Reply With Quote


Old 12-25-2007, 10:16 PM   #12
N8man
Babbling Farker
 
N8man's Avatar
 
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
Default

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!!!!
N8man is offline   Reply With Quote


Old 12-26-2007, 11:19 AM   #13
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Default

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.
Divemaster is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Anyone compared frozen vs non-frozen meats lately? joeysmac Q-talk 16 09-24-2010 05:33 PM
** OOPS - I Did it again!! ** swamprb Q-talk 12 08-18-2008 03:43 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 08:42 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts