Frozen Brisket Help

[Bytor]

I have a 9.75# Choice Brisket that's been in the freezer since Christmas. I want to smoke it over the weekend and have a couple of thoughts about cooking it, given it's current frozen state. Once thawed out, I am considering capturing the liquid in the cryopac, mix with a low salt beef broth and inject. I figure the freeze/thaw process will squeeze out some good liquids from inside and hoping to add some back. The one drawback will be the increase in cook time with the injection, though I'm kind of thinking that shouldn't be too significant. The next thing I am thinking of, which I have never done, is to put it in a pan. I'm worried that 4 months in the freezer may cause some hydration issues and with it inside the pan with drippings, that would help some. Once into the stall, I would either foil over the pan, or wrap with B-paper inside the pan. I will be putting it in at 225F.

Thoughts?

Thanks!

 

[JCAP]

My brisket success is spotty but I don’t think I’d inject the liquids from the bags after the thaw. I’d just use a brisket injection or beef broth or something else to be safe.

 

[schlotz]

I would not inject juices from the bag. If the brisket was cryo'd and then frozen it will be just fine. Thaw it completely then smoke. No pan required. You might consider a bit higher temp but that's personal choice. Good compromise is 250º. Weigh what you trim off the packer so you will know the actual weight is being smoked. At 250º a good thumb would be approx 1 hour per pound. IT (in thickest part of the flat) when done can be anywhere from 195-210º 'cause every piece of meat can be different. Remember those are only guides. The true test for doneness is probing a number of places in the flat. The feel should be like the probe going into a jar of peanut butter.

 

[sandyut]

I would not inject juices from the bag.

agreed - I would not do this. the rest of schlotz is on point

 

[noboundaries]

Wow. Not a good idea unless you like gambling with your health.

 

[Bytor]

Thanks all for the advice. I wouldn't have thought that the liquid coming off the meat would have that potential to it. I will toss it and if anything inject with a broth/rub solution.

No need in getting sick and thinking the worst......

Thanks again