Freezing cooked briskets

[grabber]

Anyone out there do the above.  I'm thinking of cooking several smaller briskets and than freeze them to save time for future use.  Just defrost and reheat.  Any input or ideas are welcome.  Thanks.

 

[tropics]

 
Anyone out there do the above.  I'm thinking of cooking several smaller briskets and than freeze them to save time for future use.  Just defrost and reheat.  Any input or ideas are welcome.  Thanks.

I've done it a few times,no problems heating and eating

Richie

 

[gr0uch0]

X2.  Just make sure that you (if you don't use a food vacuum) draw out as much air as possible before sealing the container to minimize freezer burn.

 

[gary s]

Every time (Usually) I'll cut off a chunk, vac seal it and hide it in the freezer for later on. What I have had the best luck at on the reheating is put my bag in boiling water for a while. When you open the bag it smells like it just came off the smoker. I do Pulled Pork the same way

Gary

 

[grabber]

From what I've  read is, like you do.  Vac seal, put in hot water and it's ready to go.  Thanks for all replies.

 

[SmokinAl]

I used to slice it up & put some juice in with it. Vac seal it & freeze it.

Then reheat in boiling water.

But since Gary told me to leave it in a big chunk, vac & freeze, then reheat & slice.

It comes out much better.

Of course you can't do that with PP, but it sure works for brisket.

Al

 

[crankybuzzard]

 
From what I've  read is, like you do.  Vac seal, put in hot water and it's ready to go.  Thanks for all replies.

I do it something like that, but I've found that dropping directly into the boiling water sometimes "cooks" the exterior a bit much.

I take the unopened vac bag, place it into an empty pot, will the pot with cool tap water to just a little over the top of the vac bag(s), place the pot onto a burner set to high, then allow the water to come to a boil.  Once the boils gets hard, I shut it off, cover the pot and allow it to set for a few minutes.

Like Gary said, smells like it just left the pit and the exterior isn't too overcooked.

 

[hooked on smoke]

Good to know for when I finally man up and throw down a brisket.

 

[gary s]

Good to know for when I finally man up and throw down a brisket.

Brisket's aren't hard   They just take a while  

Gary