Freezing a brisket?

ghostred7

Smoke Blower

Original poster

May 29, 2011

131

21

Atlanta, GA

• Nov 21, 2011

• #1

I bought a packer @ Sam's while I had the funds to buy one but promised my kids (they live w/ their mom) that I'd wait to make it for them.

Is it safe to put in the freezer?  Thaw in fridge overnight to defrost?  Counter?  Just keep in fridge and cook early before I see them THEN freeze some for them to defrost when they get here?

Thx in advance.

 

Last edited: Nov 21, 2011

roller

Smoking Guru

SMF Premier Member

Mar 10, 2010

6,040

57

N.E. Louisiana

• Nov 21, 2011

• #2

Yes and thaw it in the frig NOT on the counter....Remember you will need a extra day for the rub in the frig...

 

Bearcarver

Gone but not forgotten RIP

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Group Lead

Sep 12, 2009

45,279

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Macungie, PA

• Nov 21, 2011

• #3

Roller said:

Yes and thaw it in the frig NOT on the counter....Remember you will need a extra day for the rub in the frig...

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X 2

Bear

 

raptor700

Master of the Pit

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May 20, 2010

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Crestview, Florida

• Nov 21, 2011

• #4

I would give it 2 days in the fridge to thaw and as Roller said, (1 more for the rub)

     

 

scarbelly

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Jul 26, 2009

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• Nov 21, 2011

• #5

I agree with Roller. Never thaw on a counter. If you are in a hurry - put it in cold water in the sink and  change the water every 15 min or so for about an hour. That should get you pretty close. 

 

jacobtia

Meat Mopper

Feb 24, 2011

231

23

Central Illinois

• Nov 21, 2011

• #6

Here is my 2 cents on freezing the cooked brisket for later.....I've done it and all though it isn't bad it does make the meat a little spongy...I would rather have it fresh from the rest after the smoke.

As far as thawing these guys

already have you covered with good advise!

 

coffee_junkie

Master of the Pit

OTBS Member

Feb 17, 2009

1,144

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Helena, MT

• Nov 21, 2011

• #7

If it is VAC sealed then just toss it in the freezer, it will keep fine for 6 months to a year.

As far as thawing, I second no counter thawing. I normally throw my meat in a cooler just because most of the time I am short on room in the fridge. Thawing in cold water is also acceptable.

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Nov 22, 2011

• #8

coffee_junkie said:

If it is VAC sealed then just toss it in the freezer, it will keep fine for 6 months to a year.

As far as thawing, I second no counter thawing. I normally throw my meat in a cooler just because most of the time I am short on room in the fridge. Thawing in cold water is also acceptable.

Click to expand...

 

ghostred7

Smoke Blower

Original poster

Thread starter

May 29, 2011

131

21

Atlanta, GA

• Nov 22, 2011

• #9

Cool...thx all.  I tossed in the freezer and when it's time, i'll do a 2-day thaw (1 thaw, 1 rub) before I smoke it.  It'll probably be after tax return so i can use it to break in my future MES40.  Its too big to do on my current set up (small Charbroil American 600). 

Now I gotta start reading the tutorials on packers since I've only ever done flats :P