Brisket froze up

Discussion in 'Beef' started by matthew evans, Apr 28, 2016.

  1. matthew evans

    matthew evans Newbie

    Bought a full packer that was sealed and packed on the 8th with the plan to wet age for 30 days.  I set the fridge on high because I presumed people would access the fridge about once a day.  Went to San Francisco for a week and came back the other day to a frozen brisket.  Lowered the fridge temp and since them it is slowly getting to a normal fridge temp.  Am I good to continue for another week?  Or should I just get it open and smoked this weekend?  I'm sure freezing it just defeated the point of wet aging. But just wondering if someone else has had this issue?
    Last edited: Apr 28, 2016
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    This is a good question for Chef Jimmy J.

    He should be along shortly.

  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The Aging stopped when it froze. Defrost and smoke it as freezing tenderizes anyway and you will not gain anything waiting a couple of weeks longer...JJ

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