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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-12-2010, 01:29 PM   #31
Divemaster
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Quote:
Originally Posted by Smokin'Ron View Post
I've tried freezing it and IMO it gets pungent... I use your quart jar idea and actually get the canner out. With the rub on the brisket in the juices it creates enough acidity to seal and it's like fresh brisket juice in every jar... Or I make BBQ with it and do the same.

Also, I've never tried to travel in a cooler with just a small peice of meat, but I have the WalMart huge white coolers (9 half pans fit perfectly BTW). I pack one full with meat and piping hot side and put my maverick smoker probe in it. I took a cooler of hot food to my wifes family about 3.5 hours away. It was like having them in a holding oven. Not sure about 8-9 hours, I would not feel safe with that even at holding temps.

I'm no pro yet, but figured I'd post my experience on the subject.
Are you talking about the drippings or the meat?

If the meat, how long between the cook and freezing? As I've said above, it's normally no more than 12 - 16 hours from when it comes off the cooker thru the chilling, slicing, packaging, and into a freezer that normally sits at -20 degrees... Never had a problem...

If the drippings, are you removing the fat? If not that could add some unwanted flavors.
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Unread 02-12-2010, 01:39 PM   #32
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Quote:
Originally Posted by Divemaster View Post
Are you talking about the drippings or the meat?

If the meat, how long between the cook and freezing? As I've said above, it's normally no more than 12 - 16 hours from when it comes off the cooker thru the chilling, slicing, packaging, and into a freezer that normally sits at -20 degrees... Never had a problem...

If the drippings, are you removing the fat? If not that could add some unwanted flavors.

Sorry, I vacuum and freeze my sliced brisket all the time and it's as fresh as the day I cooked, I'm good vacuum sealed up to 3-4 months. If using just a freezer bag, maybe a couple of days tops. Never had an issue there.

I was referring to the juices getting pungent in the freezer. I do use a fat seperator while hot, maybe its not getting all of the fat out. Do you let cool and seperate?

If I make enough I prefer to can them for future use, I'm normally canning beans anyway and my freezer is always full of smoked meat.
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Unread 02-12-2010, 03:09 PM   #33
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If you've got an easy way to reheat then cool and reheat. The meat will taste just fine.

If that poses a problem follow the directions to wrap in towls in a cooler. We've had good success for upwards of 12 hours. If there's any doubt use a remote thermometer to watch the temps as you make your drive. If see starts to cool, stop and load it down with ice.
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