Previously Frozen Comp Brisket?

Greendriver · 03-01-2007, 01:46 PM

I searched and peep at about 4 pages of threads trying to find info on this subject and didn't find it, so lemme ask the pros. Does it work, and / or would you do it? It's a pain the arse to find brisket here and I was thinking if I did find some or found a place to order some I might have to buy a case or something. Also I got this situation right now where I got my two brisket for upcoming context in the fridge and now I have found me a better looking couple of Prime briskets and was thinking about freezing the first two. What say ye?

YankeeBBQ · 03-01-2007, 01:53 PM

Quote:

Originally Posted by Greendriver

I searched and peep at about 4 pages of threads trying to find info on this subject and didn't find it, so lemme ask the pros. Does it work, and / or would you do it? It's a pain the arse to find brisket here and I was thinking if I did find some or found a place to order some I might have to buy a case or something. Also I got this situation right now where I got my two brisket for upcoming context in the fridge and now I have found me a better looking couple of Prime briskets and was thinking about freezing the first two. What say ye?

I use frozen brisket no problem.

The_Kapn · 03-01-2007, 01:55 PM

We buy "quality" brisket when and where we can find it.
It is then wet aged in my beer frig for 30 to 50 days from the pack date.
Then, if we are not ready to use it up--we freeze it till needed.
I have 4 Prime briskets in the hard freezer now, and 3 more CABs in the aging frig awaiting their fate

And, 2 cheapass "Selects" in the frig to cook up this weekend for Chile and stuff.

We have never, ever, noticed a difference (good or bad) from the freezing.

Lots of opinions out there.

FWIW

TIM

Plowboy · 03-01-2007, 01:58 PM

Quote:

Originally Posted by Greendriver

I searched and peep at about 4 pages of threads trying to find info on this subject and didn't find it, so lemme ask the pros. Does it work, and / or would you do it? It's a pain the arse to find brisket here and I was thinking if I did find some or found a place to order some I might have to buy a case or something. Also I got this situation right now where I got my two brisket for upcoming context in the fridge and now I have found me a better looking couple of Prime briskets and was thinking about freezing the first two. What say ye?

I see no problems freezing briskets, expecially if they are in the cryo. Probably wouldn't leave them for more than 6 months and use for comp. When thawing, some say that a longer thaw in the fridge is best. The idea is that it is more of an even and gradual thaw. Less likely to release juices during the thaw.

Example of this is thawing a skinless chicken breast on the counter versus in the fridge. The counter thaw usually has the chicken swimming in a pool of water/juice by the time it is thawed. Less likely in the fridge. Probably not as much of a concern for a dense cut of beef like brisket, but a general practice that I try to follow when I can.

SP · 03-01-2007, 03:05 PM

I recently got a pork suppier and have to get it buy the case. I have frozen slabs and butts. I haven't noticed a difference.

bbqjoe · 03-01-2007, 03:11 PM

Go for it. No problem.

spicewine · 03-01-2007, 08:41 PM

Cryo makes the big difference!! If it's not than you need to buy a good Vac sealer to make it right. Freezer burn is not far behind a store wrapped cut!! As noted before ageing for 30 to 50 days--- this is in a cryovac. And it is only safe and successful if the Cryoseal is intact. When you buy a food sealer, you are essentually Cryovacing your meat ( with the exception of flash freezing it .) No meat should be aged for 30 to 50 days in it's raw state unless it is in an air tight environment.

Spice

flynaked720 · 01-30-2009, 08:09 AM

I have done many frozen briskets in the past. I never noticed any difference in taste or texture

ThomEmery · 01-30-2009, 08:13 AM

We do it all the time
Buy a case and use as needed

Mike - CSBBBQ · 01-30-2009, 08:20 AM

Quote:

Originally Posted by Plowboy

I see no problems freezing briskets, expecially if they are in the cryo. Probably wouldn't leave them for more than 6 months and use for comp. When thawing, some say that a longer thaw in the fridge is best. The idea is that it is more of an even and gradual thaw. Less likely to release juices during the thaw.

Example of this is thawing a skinless chicken breast on the counter versus in the fridge. The counter thaw usually has the chicken swimming in a pool of water/juice by the time it is thawed. Less likely in the fridge. Probably not as much of a concern for a dense cut of beef like brisket, but a general practice that I try to follow when I can.

Makes a lot of sense, Thanks

Divemaster · 01-30-2009, 10:13 AM

Do it all the time.... Pick from the case what is to be used for comps and what is for the customers...

monty3777 · 01-30-2009, 10:18 AM

Great thread! I assumed you would all have a tizzy about using frozen meat for a comp. I've got a lot to learn! Thanks again.

Bigmista · 01-30-2009, 06:43 PM

Just remember, 4 years is too long to freeze a brisket. Take it from someone who knows.

HeSmellsLikeSmoke · 01-30-2009, 06:49 PM

I know we have to freeze briskets for practical reasons and we have good results with them.

But I can't help thinking that if I had two equal quality/grade briskets and one was frozen and one was fresh, that I would pick the fresh one every time. I also can't help thinking that most, if not all, cooks would too.

Alexa RnQ · 01-30-2009, 07:18 PM

We've won with frozen, but it took a hell of a long time to get up the nerve to do it since we'd won with fresh prior.

03-01-2007, 01:46 PM	#1
Greendriver is One Chatty Farker Join Date: 08-27-06 Location: Dalton, Ga	Previously Frozen Comp Brisket? I searched and peep at about 4 pages of threads trying to find info on this subject and didn't find it, so lemme ask the pros. Does it work, and / or would you do it? It's a pain the arse to find brisket here and I was thinking if I did find some or found a place to order some I might have to buy a case or something. Also I got this situation right now where I got my two brisket for upcoming context in the fridge and now I have found me a better looking couple of Prime briskets and was thinking about freezing the first two. What say ye? __________________ Greendriver, -------------------------------------------- Blog - Carpet Capitol Living

03-01-2007, 01:55 PM	#3
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	We buy "quality" brisket when and where we can find it. It is then wet aged in my beer frig for 30 to 50 days from the pack date. Then, if we are not ready to use it up--we freeze it till needed. I have 4 Prime briskets in the hard freezer now, and 3 more CABs in the aging frig awaiting their fate And, 2 cheapass "Selects" in the frig to cook up this weekend for Chile and stuff. We have never, ever, noticed a difference (good or bad) from the freezing. Lots of opinions out there. FWIW TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

03-01-2007, 03:05 PM	#5
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City	I recently got a pork suppier and have to get it buy the case. I have frozen slabs and butts. I haven't noticed a difference. __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

03-01-2007, 08:41 PM	#7
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri	Cryo makes the big difference!! If it's not than you need to buy a good Vac sealer to make it right. Freezer burn is not far behind a store wrapped cut!! As noted before ageing for 30 to 50 days--- this is in a cryovac. And it is only safe and successful if the Cryoseal is intact. When you buy a food sealer, you are essentually Cryovacing your meat ( with the exception of flash freezing it .) No meat should be aged for 30 to 50 days in it's raw state unless it is in an air tight environment. Spice __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

01-30-2009, 08:13 AM	#9
ThomEmery Babbling Farker Join Date: 08-20-05 Location: Indio Ca.	We do it all the time Buy a case and use as needed __________________ Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com

03-01-2007, 03:11 PM	#6
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	Go for it. No problem.

01-30-2009, 08:09 AM	#8
flynaked720 Is lookin for wood to cook with. Join Date: 01-26-09 Location: dubuque, ia	I have done many frozen briskets in the past. I never noticed any difference in taste or texture

01-30-2009, 10:13 AM	#11
Divemaster somebody shut me the fark up. Join Date: 09-23-07 Location: North Side of Chicago Illinois	Do it all the time.... Pick from the case what is to be used for comps and what is for the customers... __________________ Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.

01-30-2009, 10:18 AM	#12
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA	Great thread! I assumed you would all have a tizzy about using frozen meat for a comp. I've got a lot to learn! Thanks again. __________________ John 21:9

01-30-2009, 06:43 PM	#13
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Just remember, 4 years is too long to freeze a brisket. Take it from someone who knows. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

01-30-2009, 06:49 PM	#14
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	I know we have to freeze briskets for practical reasons and we have good results with them. But I can't help thinking that if I had two equal quality/grade briskets and one was frozen and one was fresh, that I would pick the fresh one every time. I also can't help thinking that most, if not all, cooks would too. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-30-2009, 07:18 PM	#15
Alexa RnQ is Blowin Smoke! Join Date: 09-12-07 Location: the Ninth Ring of Hell, cleverly disguised as Phoenix	We've won with frozen, but it took a hell of a long time to get up the nerve to do it since we'd won with fresh prior. __________________ . Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url]

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