About an hour ago, I started a 7 lb brisket flat for my family. In the last few minutes, a minor emergency has come up, and my wife and sons have left the house for the day. So this evening, I'll have a 7 lb brisket flat to myself. Option #1 is to eat. A lot. Pig out. Be a glutton. And while I'm at it, give the cats a treat, too. And while that sounds good, I'm at the age where my various medical numbers are starting to intrude upon my short-term indulgences. Option #2 is to store the brisket. But besides the obvious refrigerator, my older son wants to take some back to college to eat in the dorm. So option #2 is probably the most realistic. I'm looking for ideas on how to store the brisket. I wrap at 160 in a pan, cook to an IT of 200, then slice. I keep the au ju. I have a vacuum sealer. Can I put some slices in a vacuum bag, add some au ju, freeze it (bag unsealed), then vacuum seal? This is what I do for pulled pork and it works well, just never tried it with brisket.