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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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Unread 02-13-2009, 03:28 PM   #1
Bigmista
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Default 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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Unread 02-13-2009, 03:37 PM   #2
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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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Unread 02-13-2009, 03:47 PM   #3
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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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Unread 02-13-2009, 03:58 PM   #4
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good info to know
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Unread 02-13-2009, 04:03 PM   #5
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Quote:
Originally Posted by trp1fox View Post
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."
I agree with Larry. You wouldn't want to give any indication it had been frozen. Maybe setting the bark in the smoker, if at least for presentation.
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Unread 02-13-2009, 04:05 PM   #6
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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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Unread 02-13-2009, 04:27 PM   #7
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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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Unread 02-13-2009, 05:32 PM   #8
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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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Unread 02-13-2009, 07:58 PM   #9
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Yep - Larry hit the nail on the head - freez whole and slice on site.
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Unread 02-13-2009, 08:51 PM   #10
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Quote:
Originally Posted by tony76248 View Post
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.
I agree, your not cooking THAT far ahead are you?
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Unread 02-13-2009, 08:53 PM   #11
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Make sure you label the bags...
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Unread 02-14-2009, 08:40 AM   #12
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Quote:
Originally Posted by trp1fox View Post
Make sure you label the bags...
LMFAO

And date it too. Don't want any 4 y/o briskets lying around in the freezer.
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Unread 02-14-2009, 08:53 AM   #13
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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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Unread 02-14-2009, 10:43 AM   #14
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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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Unread 02-14-2009, 11:12 AM   #15
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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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