Freezing aged brisket for comps?

Sledneck · 01-12-2009, 03:49 PM

Anybody ever age a brisket then freeze until a comp?

Jacked UP BBQ · 01-12-2009, 03:51 PM

Quote:

Originally Posted by Sledneck

Anybody ever age a brisket then freeze until a comp?

I have a really nice freezer burnt one for FYBO.

Scottie · 01-12-2009, 04:06 PM

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.

Scottie

Sledneck · 01-12-2009, 04:07 PM

What the longest you would keep them in the freezer?

Scottie · 01-12-2009, 04:12 PM

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...

Sledneck · 01-12-2009, 04:15 PM

How many days in advance do you thaw them?

Scottie · 01-12-2009, 04:19 PM

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...

ique · 01-12-2009, 06:54 PM

Quote:

Originally Posted by Sledneck

Anybody ever age a brisket then freeze until a comp?

Yes, almost always.

U2CANQUE · 01-12-2009, 07:19 PM

the check is in the mail Scottie....I swear.....

warfrat · 01-12-2009, 07:49 PM

I'm a newbie here, so forgive me - but approx. how long do you age before freezing? Thanks-warf

Big George's BBQ · 01-12-2009, 08:14 PM

A more basic question is how do you age them

Sledneck · 01-12-2009, 08:17 PM

Quote:

Originally Posted by Big George's BBQ

A more basic question is how do you age them

http://www.bbq-brethren.com/forum/sh...hlight=brisket

Vince RnQ · 01-12-2009, 08:51 PM

Quote:

Originally Posted by Sledneck

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.

Bigdog · 01-12-2009, 09:21 PM

Quote:

Originally Posted by Big George's BBQ

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.

Big George's BBQ · 01-13-2009, 07:36 AM

Thanks Big Dog. I appreciate the help

. Will have to try out the aging process.

01-12-2009, 03:49 PM	#1
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Freezing aged brisket for comps? Anybody ever age a brisket then freeze until a comp? __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

01-12-2009, 04:06 PM	#3
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	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. Scottie __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

01-12-2009, 04:07 PM	#4
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	What the longest you would keep them in the freezer? __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

01-12-2009, 04:12 PM	#5
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	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... __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

01-12-2009, 04:15 PM	#6
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	How many days in advance do you thaw them? __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

01-12-2009, 04:19 PM	#7
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	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... __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

01-12-2009, 07:19 PM	#9
U2CANQUE is One Chatty Farker Join Date: 07-04-06 Location: Cleveland, OH Downloads: 0 Uploads: 0	the check is in the mail Scottie....I swear..... __________________ Them Ohio City Boys BBQ Competition Team 2 Worthless Nuts Them Ohio City Boys All Jacked Up Cleveland, Ohio Jambo (J-3) Black on Black-with Hot Rod Flames FEC w/ IQ4

01-12-2009, 07:49 PM	#10
warfrat On the road to being a farker Join Date: 10-14-08 Location: Live Oak, FL Downloads: 0 Uploads: 0	I'm a newbie here, so forgive me - but approx. how long do you age before freezing? Thanks-warf __________________ Wooley Bully "BBQ Mafia" Stump's Stretch FEC-100 Lang 36

01-12-2009, 08:14 PM	#11
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	A more basic question is how do you age them

01-13-2009, 07:36 AM	#15
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Thanks Big Dog. I appreciate the help . Will have to try out the aging process.

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