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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 01-12-2009, 03:49 PM   #1
Sledneck
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Default Freezing aged brisket for comps?

Anybody ever age a brisket then freeze until a comp?
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Unread 01-12-2009, 03:51 PM   #2
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Quote:
Originally Posted by Sledneck View Post
Anybody ever age a brisket then freeze until a comp?

I have a really nice freezer burnt one for FYBO.
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Unread 01-12-2009, 04:06 PM   #3
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That's how I do all of my briskets... Never had a problem with them not scoring in contests... I've even trimmed them and then froze them. Still with good success.

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Unread 01-12-2009, 04:07 PM   #4
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What the longest you would keep them in the freezer?
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Unread 01-12-2009, 04:12 PM   #5
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Well, usually when I get them I get 2 or 3 cases, so that will last me around 8 contests or 2 months... But I once lost track of a couple and they got buried in the bottom of one of my freezers. Found them the next year and used them and got 1st place with them... So I guess they can be frozen for over a year too... I wouldn't recommend that though, as they might get burn through the vacuum seal...
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Unread 01-12-2009, 04:15 PM   #6
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How many days in advance do you thaw them?
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Unread 01-12-2009, 04:19 PM   #7
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My routine is the Wednesday before... I've taken them out on the Thursday (1 day) before the contest... Let it sit in some water for a while and get the defrost working faster.... I do prefer at least the Wednesday or Thursday the week before a contest... So I can trim them up 2 days before the contest and they aren't frozen...

Great, now you have my whole comp schedule.... There goes my cooking class...
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Unread 01-12-2009, 06:54 PM   #8
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Quote:
Originally Posted by Sledneck View Post
Anybody ever age a brisket then freeze until a comp?
Yes, almost always.
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Unread 01-12-2009, 07:19 PM   #9
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the check is in the mail Scottie....I swear.....
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Unread 01-12-2009, 07:49 PM   #10
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I'm a newbie here, so forgive me - but approx. how long do you age before freezing? Thanks-warf
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Unread 01-12-2009, 08:14 PM   #11
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A more basic question is how do you age them
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Unread 01-12-2009, 08:17 PM   #12
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Quote:
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A more basic question is how do you age them
http://www.bbq-brethren.com/forum/sh...hlight=brisket
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Unread 01-12-2009, 08:51 PM   #13
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Quote:
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Anybody ever age a brisket then freeze until a comp?
No, but I've often been aged by the result of cooking brisket and have frozen at comps.
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Unread 01-12-2009, 09:21 PM   #14
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Quote:
Originally Posted by Big George's BBQ View Post
A more basic question is how do you age them
All I can say is that 4 years is way too long ... don't ask me how I know this.
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Unread 01-13-2009, 07:36 AM   #15
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Thanks Big Dog. I appreciate the help . Will have to try out the aging process.
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