Freezing a brisket?

Discussion in 'Beef' started by ghostred7, Nov 21, 2011.

  1. ghostred7

    ghostred7 Smoke Blower

    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
  2. roller

    roller Smoking Guru SMF Premier Member

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

    bearcarver Smoking Guru OTBS Member

    X 2

  4. raptor700

    raptor700 Master of the Pit OTBS Member

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

  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    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. 
  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 [​IMG] already have you covered with good advise!
  7. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    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.
  8. smokinal

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

  9. ghostred7

    ghostred7 Smoke Blower

    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

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