15lb A5 Wagyu brisket

[BB-que]

I have a bit of a dilemma, although relatively speaking, it’s an inconvenience. I have a 15 lb A5 Wagyu packer brisket from Kagoshima Farms that I bought last Fall. Let’s just say it was pricey. Anyway, my plan was to cook this spring, everything I heard was 6 months in the deep freeze well sealed and it would be good as new. Well now that we live in a Sci Fi movie I don’t when we’re gonna be able to have a proper BBQ with friends to eat this thing. But im a bit concerned on keeping it in the freezer for too long. I’ve read all the posts saying people have frozen beef for years. This is a prime cut of beef to put it lightly so I’m not sure keeping this thing frozen for much longer is a good idea. Question for the pros: Smoke it and vac seal it up or keep it frozen even if it’s another 6 months before I can have a BBQ? I mean the fat that will render off of this thing (the intramuscular fat will melt at room temp) is liquid gold in itself. I’m just really torn on keeping frozen indefinitely until I can have a proper party or cook the damn thing, eat it, and freeze the leftovers? Any thoughts out there appreciated and then I’ll make the call. This is a once in a lifetime cook so I’m trying to make sure I give it the respect it deserved. Thanks in advance.

 

[SlowmotionQue]

I can see that this is wearing on you. It's a 15lb weight on your shoulders. But you're in luck. There's always a silver lining. Send that brisket to me and end your strife over it. It's the least I can do for a fellow forum member.

 

[chef jimmyj]

I'd keep it Frozen and wait out the the Stay Home Order. After what, 4 weeks, folks are already protesting being out of work. How much longer could the restriction and business closings be? Have your party this summer, July 4th is only 3 months away and your meat will be fine.
Exercise some precautions, tell guest to Stay Home if they are actively sick. Get prep done ahead and cook/reheat as much of the menu as possible outdoors to avoid a crowd in the kitchen. Wear masks while in close contact, in the house, party setup and putting food out, etc. Have soap, water and Purell available for frequent hand washing. Then have at the A5 Brisket.

I have to wonder if it is tender enough to Reverse Sear Med/Rare, or even Sous Vide it tender. Seems like a Helluva Waste of all the Delicious Fat to render it Low and Slow, served cooked to death! I would test fry a 1/2" slice, off the Flat, to see how well it eats Med/Rare or even Rare...JJ

 

[sawhorseray]

If it's sealed up tight I'd keep it in the freezer and wait to see how things come down. Folks are protesting and clamoring to open everything back up due to economic concerns. I'm reading where the head of the WHO says this pandemic hasn't even reached the halfway point yet. No much can go wrong with a hunk of meat that's frozen solid and sitting in a -5º freezer. RAY

 

[BB-que]

thanks for the replies. I’m leaning toward waiting until say July snd see where things stand although I fully expect as we pull back from the exact things that have worked against this virus, we’re gonna see it flare back up to start all over. There’s no good or right answer to this disaster. Anyway JJ on that fat rendering I am gonna keep all trimmings, which will be very very little, and cook over a pan to catch that liquid gold for later use. I’m kind of set on smoking it whole, although sending it to someone so I don’t have to think about it is an option, I’m gonna go with B and wait a few more months and see where we are. Everything I read says you don’t want wagyu frozen for much more than a year, but cooking it for a family of 5 and giving the rest out isn’t a great option. Thanks all, when I do cook it there will be many pics, as well as some thoughts for process before I go after it.

QUOTE="chef jimmyj, post: 2080141, member: 43650"]
I'd keep it Frozen and wait out the the Stay Home Order. After what, 4 weeks, folks are already protesting being out of work. How much longer could the restriction and business closings be? Have your party this summer, July 4th is only 3 months away and your meat will be fine.
Exercise some precautions, tell guest to Stay Home if they are actively sick. Get prep done ahead and cook/reheat as much of the menu as possible outdoors to avoid a crowd in the kitchen. Wear masks while in close contact, in the house, party setup and putting food out, etc. Have soap, water and Purell available for frequent hand washing. Then have at the A5 Brisket.

I have to wonder if it is tender enough to Reverse Sear Med/Rare, or even Sous Vide it tender. Seems like a Helluva Waste of all the Delicious Fat to render it Low and Slow, served cooked to death! I would test fry a 1/2" slice, off the Flat, to see how well it eats Med/Rare or even Rare...JJ
[/QUOTE]

I'd keep it Frozen and wait out the the Stay Home Order. After what, 4 weeks, folks are already protesting being out of work. How much longer could the restriction and business closings be? Have your party this summer, July 4th is only 3 months away and your meat will be fine.
Exercise some precautions, tell guest to Stay Home if they are actively sick. Get prep done ahead and cook/reheat as much of the menu as possible outdoors to avoid a crowd in the kitchen. Wear masks while in close contact, in the house, party setup and putting food out, etc. Have soap, water and Purell available for frequent hand washing. Then have at the A5 Brisket.

I have to wonder if it is tender enough to Reverse Sear Med/Rare, or even Sous Vide it tender. Seems like a Helluva Waste of all the Delicious Fat to render it Low and Slow, served cooked to death! I would test fry a 1/2" slice, off the Flat, to see how well it eats Med/Rare or even Rare...JJ

 

[SlowmotionQue]

thanks for the replies. ...... There’s no good or right answer to this disaster. .....

Still need some time to mull my offer over I see.

No problem. Take all the time you need. I'll be here.