I was wondering how well a cooked brisket would hold up sealed in the freezer. I've been tasked with providing BBQ for my wife's cousins baby shower in a couple weeks. I already have the pulled pork done and frozen.
My thought is to cook the weekend before, after letting it rest for a couple hours vacuseal and pop in the freezer. Then once we get up to PA, reheat in the oven, slice and serve.
Any thoughts or experience would be appreacated!
My thought is to cook the weekend before, after letting it rest for a couple hours vacuseal and pop in the freezer. Then once we get up to PA, reheat in the oven, slice and serve.
Any thoughts or experience would be appreacated!