Best method for freezing cooked brisket?

[Groundhog66]

I am going to freeze some of the brisket I smoked yesterday, how do YOU do it. I was thinking I could vacuum seal it along with a bit of jus?

[Ron_L]

That's what I do. Then when you go to reheat you can just put the back in simmering water until it is hot.

[Groundhog66]

That's what I do. Then when you go to reheat you can just put the back in simmering water until it is hot.


Thanks Ron, how much jus do you typically include?

[cameraman]

Does anyone pre-freeze the slices so they don't disform under pressure?

[Rich Parker]

Before i vacuum pack pork or brisket i let it cool in the fridge in its juice so that when you vacuum it you won't suck out the juice.

[Meat Burner]

We actually stick it in the freezer before vacumn sealing. It is real easy to suck the juices out of the meat and into the machine if you aren't careful. Enough au jus to make sure the meat will be moist when reheating like Ron said. Maybe a tablespoon per slice. We don't slice first but leave it whole and slice after reheating. Good luck as it will be good reheated.

[Jay Bird]

Before doing the suck out, I will put the bag in the freezer for a bit to get it a little firm. This seems to cut down on the compression factor. Also using the manual mode & keeping an eye on the product will help.

[caseydog]

I agree with all of the above. Try and turn as much fat back into a solid before you vacuum seal.

CD

[Groundhog66]

So I ended up slicing thick, and adding jus. The jus was cold enough to be like jelly, so it worked okay. I used this method before it was suggested to freeze it a little before sealing, hopefully it turns out okay. Thank you all for the suggestions :thumb:

http://farm6.static.flickr.com/5087/5317217633_a586bd2947_z.jpg

[Mitch]

Bag sucking is great

[Contracted Cookers]

we try to keep a whole brisket . but either sliced or whole .we put ajus in fridge to seperate fat from beef nectar

[LoneStarMojo]

I slice, bag open and refrigerate. Then I vacuum and seal. I've opened packages that were 6 months old and was amazed at how great it tastes! But I try and get to them by 3-4 months.

The week B4 Xmas I did a big smoke that included a brisket, 2 turkeys and 9 boston butts. Most is for me but some is for gifting and bribes so vacuuming and sealing are pretty much mandatory. I usually pull and slice B4 sealing the gifts and bribes so that it makes for quicker reheatin and eatin for the recipients.

[Wampus]

Errrr......

What is meant by "leftover brisket"?:rolleyes:

I cooked a 16.5 lb'er this weekend and planned to freeze the extra. My family DESTROYED it. Had a few leftover slices on Saturday that we made sammies with for lunch. GONE!