Aging Cryo Wrapped Briskets...freeze or no freeze?

[Vince RnQ]

Here's my thought on the OP's question:

If you like ageing but don't like freezing and can time it in such a way so as to be able to cook your aged meat without freezing, great!

If you don't care about freezing, then it doesn't really matter. Freeze as necessary!

Just call me "Mr. Helper"!

[Butcher BBQ]

As stated when freezing meat the water freezes before the cell structure. The water forms into ice crystals and that is what bursts the cell structures in which causes more purge. If this has happened to you, you need to better learn the art of freezing your brisket. We have been freezing beef in the meat biz since the invention of refrigeration and it has been working just fine.

Now that has been said. We all know that studies can be read to say what you want them to say. So even read this post and read only what you believe.

[PimpSmoke]

I know if you salt beef heavily and rinse, it removes a lot of moisture. Steaks cooked this way have a more intense "beef" flavor as the intramuscular fluids are drawn out. Think dry aged.

Why would freezing hurt this? It draws out fluid. And if the cellular structure is damaged, then you need to cook hot and fast to not harm the cellular structure as much right?

Voodoo I tell you, all of it. Where is that guy from IL anyway? He had a killer mustard sauce and knew good beer, miss ya bro.

[luckyduk]

I age and freeze briskets regularly, my only first in brisket was froze, also one of my best tasting brisket was only 10 days old!! It depends on the meat also!!!

I believe "the butcher" may be onto something about freezing them correctly......quickly I believe ?

[Butcher BBQ]

Originally Posted by luckyduk

I age and freeze briskets regularly, my only first in brisket was froze, also one of my best tasting brisket was only 10 days old!! It depends on the meat also!!!

I believe "the butcher" may be onto something about freezing them correctly......quickly I believe ?

Quickly is the correct way, a whole brisket should be froze solid in 1 hour. Then the muscle (cells) will freeze prior to or right along the same as the moisture in the meat. Because meat freezes at a half degree to one degree less than moisture. That is why when the moisture freezes first and forms ice crystals it punctures holes in the cell (muscle) walls and allows it to purge out more when thawed out.

Let the record be shown I freeze 100% of all the comp briskets I have ever cooked.

[Three porks]

Thank you very much!! This is very helpful information and really appreciate you posting this!

Originally Posted by Butcher BBQ

Quickly is the correct way, a whole brisket should be froze solid in 1 hour. Then the muscle (cells) will freeze prior to or right along the same as the moisture in the meat. Because meat freezes at a half degree to one degree less than moisture. That is why when the moisture freezes first and forms ice crystals it punctures holes in the cell (muscle) walls and allows it to purge out more when thawed out.

Let the record be shown I freeze 100% of all the comp briskets I have ever cooked.

[nthole]

Originally Posted by Butcher BBQ

Quickly is the correct way, a whole brisket should be froze solid in 1 hour. Then the muscle (cells) will freeze prior to or right along the same as the moisture in the meat. Because meat freezes at a half degree to one degree less than moisture. That is why when the moisture freezes first and forms ice crystals it punctures holes in the cell (muscle) walls and allows it to purge out more when thawed out.

Let the record be shown I freeze 100% of all the comp briskets I have ever cooked.

Hmmm, so this begs the question, how can a person at home freeze a brisket solid in one hour? I'm sure you might have some handy devices that can do it, but how would one accomplish this at home? I'm doubting my refrigerator freezers nor my deep freeze could accomplish this task. Packing in dry ice? This would seem an expensive route to do to every single brisket.

Ideas?

[roksmith]

We don't comprehend the science behind it all completely, but here is what we think.
All things being equal, I'd prefer 45 day briskets never frozen. Since we have to order our briskets well in advance and they don't always come in exactly when we would like and since we have no real control over how old they are when we receive them, we almost always end up freezing them. To us, in addition to quick freezing, we like a slow thaw. Best results when we use a colder refrigerator and let the briskets thaw over a week or more. When they thaw too quickly.. like in a warmer fridge, or under cool water, they seem to dump more of their fluids.
We do inject, so most of the fluids lost can be replaced, but the elasticity of the meat cannot be regenerated once it's lost. And we believe its lost when the cell walls are damaged.
There are obviously better brisket cooks out there, so take what I say with a grain of salt.

[Butcher BBQ]

Originally Posted by nthole

Hmmm, so this begs the question, how can a person at home freeze a brisket solid in one hour? I'm sure you might have some handy devices that can do it, but how would one accomplish this at home? I'm doubting my refrigerator freezers nor my deep freeze could accomplish this task. Packing in dry ice? This would seem an expensive route to do to every single brisket.

Ideas?

A few folks I know use ice chest and dry ice. Not a handy device but the results are great.