Frozen Brisket Flat

Fatback Joe · 02-24-2009, 07:43 AM

Ran out of cooked brisket for lunches and stuff so needed to throw one on this weekend to stock back up a bit........only problem was that I forgot to get one out of the freezer to start thawing........oh well......guess it will have to go on frozen.

8lb flat portion, ran it under water for a couple of minutes to get the outside a bit damp so the rub would stick. Thought about just applying the rub after it was in the smoker a bit, but was afraid I would forget.

Homemade rub on the damp frozen brisket. LOL

Quality of the sliced product picture is not very good (not that I am known for my photography skills anyhow), but it was one of those times where I was getting ready to bag it up and remembered "oh yeah, I was taking pics"

Weird thing about this one is that I put it on frozen and ran the smoker at 250.........and the damn 8lbr got done in 6 1/2 hours. I figured it would be close to 10 hours.

michiana mark · 02-24-2009, 07:49 AM

Looks like it was a success

congrats.

bowhnter · 02-24-2009, 07:53 AM

That's good to know...what did it taste like? Looks tender.

Fatback Joe · 02-24-2009, 07:56 AM

Quote:

Originally Posted by bowhnter

That's good to know...what did it taste like? Looks tender.

Tasted like..........brisket. LOL

No ill effects noted. I probably could have added more rub when it was thawed since a bit had kind of run off, but overall, no reason not to throw one on frozen if you have to.

barbefunkoramaque · 02-24-2009, 09:03 AM

That is a great lookin flat. Seriously. Glad to see you cooked it properly. Look at those drains in the meat. I KNOW it was tender.

I am gonna go out on a limb though and assume you wrapped in during the smoking.

bowhnter · 02-24-2009, 09:22 AM

Quote:

Originally Posted by Fatback Joe

Tasted like..........brisket. LOL

No ill effects noted. I probably could have added more rub when it was thawed since a bit had kind of run off, but overall, no reason not to throw one on frozen if you have to.

Don Marco did the same with a frozen butt a while back and also had pretty good results.

Fatback Joe · 02-24-2009, 09:42 AM

Quote:

Originally Posted by barbefunkoramaque

I am gonna go out on a limb though and assume you wrapped in during the smoking.

That ain't exactly going out on a limb. LOL

tileman · 02-24-2009, 02:12 PM

Looks GOOD, did you keep temp. low ? I havn't done a frozen brisket before.

bigabyte · 02-24-2009, 02:30 PM

Looks great!

I was surprised the smoke ring wasn't a little thicker, but you mentioned it cooked faster too.

Bbq Bubba · 02-24-2009, 02:40 PM

Quote:

Weird thing about this one is that I put it on frozen and ran the smoker at 250.........and the damn 8lbr got done in 6 1/2 hours. I figured it would be close to 10 hours.

I call B.S.

You got drunk, passed out and lost a day.

Looks great brother, suppose you got a new comp plan now?

Fatback Joe · 02-24-2009, 02:46 PM

Quote:

Originally Posted by tileman

Looks GOOD, did you keep temp. low ? I havn't done a frozen brisket before.

250 from start to finish

Fatback Joe · 02-24-2009, 02:47 PM

Quote:

Originally Posted by bigabyte

Looks great!

I was surprised the smoke ring wasn't a little thicker, but you mentioned it cooked faster too.

I was also. Any other times that I have put something on frozen or darn near frozen I usually get a much larger ring........this was just an odd one all the way around.......but tasted just fine.

Fatback Joe · 02-24-2009, 02:49 PM

Quote:

Originally Posted by Bbq Bubba

I call B.S.

You got drunk, passed out and lost a day.

Looks great brother, suppose you got a new comp plan now?

Got drunk, passed out is closer to the reason that I had to start from frozen. LOL

Comp plan..........I don't ever have a plan. LOL

02-24-2009, 07:43 AM	#1
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	Frozen Brisket Flat Ran out of cooked brisket for lunches and stuff so needed to throw one on this weekend to stock back up a bit........only problem was that I forgot to get one out of the freezer to start thawing........oh well......guess it will have to go on frozen. 8lb flat portion, ran it under water for a couple of minutes to get the outside a bit damp so the rub would stick. Thought about just applying the rub after it was in the smoker a bit, but was afraid I would forget. Homemade rub on the damp frozen brisket. LOL Quality of the sliced product picture is not very good (not that I am known for my photography skills anyhow), but it was one of those times where I was getting ready to bag it up and remembered "oh yeah, I was taking pics" Weird thing about this one is that I put it on frozen and ran the smoker at 250.........and the damn 8lbr got done in 6 1/2 hours. I figured it would be close to 10 hours. __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

02-24-2009, 07:49 AM	#2
michiana mark is one Smokin' Farker Join Date: 04-28-07 Location: Elkhart IN Downloads: 0 Uploads: 0	Looks like it was a success congrats. __________________ Looking for the truth, in the thin blue smoke Weber Silver 22.5X2, UDSx2 KCBS-CBJ #16571, Member GLBBQA Roadmaster BBQ comp team Proud member of the Blue Thermapen Association Certified MOINKballer Class of 2008

02-24-2009, 07:53 AM	#3
bowhnter is Blowin Smoke! Join Date: 12-05-06 Location: Frisco TX Downloads: 0 Uploads: 0	That's good to know...what did it taste like? Looks tender. __________________ Mike Primo Oval XL Weber 18" One Touch The Fastest Thermapen

02-24-2009, 09:03 AM	#5
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	That is a great lookin flat. Seriously. Glad to see you cooked it properly. Look at those drains in the meat. I KNOW it was tender. I am gonna go out on a limb though and assume you wrapped in during the smoking. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

02-24-2009, 02:30 PM	#9
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks great! I was surprised the smoke ring wasn't a little thicker, but you mentioned it cooked faster too. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-24-2009, 02:12 PM	#8
tileman Got Wood. Join Date: 02-23-09 Location: Charleston, Tn. Downloads: 0 Uploads: 0	Looks GOOD, did you keep temp. low ? I havn't done a frozen brisket before.

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