Yep. In truth there's not much reason to store a brisket in the freezer, even if you live quite a distance from a brisket retailer.
Basically when it comes to brisket, you will find yourself in one of two situations.
1) Problem: I need to cook only one brisket and am not able to aquire it on a whim.
Solution: aging a brisket enhances it's flavor and result. Whether you choose to wet age or dry age is up to you. Up to 30 I would say if wet, 45-60 if dry. Either way, it gives you quite a bit of lead time to have and hd a brisket without freezing it.
2) Problem: I need to cook a MESS of briskets.
Solution: pretty much anywhere you buy will give you a nice per lb deal on a case purchase of briskets and furthermore you can order said case of briskets for delivery to store on a planned date and they can hold the briskets in their cooler and you keep your freezer space open. Sorry for the run on sentence there, but it is what it is.
So in either circumstance, you're farther ahead by NOT freezing brisket.
pork shoulder will hold up Frozen much better than brisket will. As pork shoulder has much more uniform intramuscular fats than does brisket.
I only bring that point up to show you that you are not comparing apples to apples if you are thinking that pork shoulder freezes well, so why wouldn't brisket?
Just food for thought.
Pun intended.
Edit: I would agree with most others here. Always keep in the store cryo to store. is a much higher Mill bag than your average vacuum seal bag, and quite frankly is sealed in much better equipment and conditions then what you will be able to accomplish at home.
Whole muscle meat on the inside is sterile as a rule. But the outside can be teamed with all sorts of environmental bacteria that you have in your home that a commercial processing facility does not. This is a general rule, not an absolute rule, but is still good to go by
