Would you age a brisket point for 2 weeks or freeze it if you ran out of free days?

[bigmel]

I got a couple packer briskets on saturday and did one whole and one just the flat. Now i have a nice looking point in the fridge left over in a ziploc and no free days to smoke it for 2 weeks maybe 3. I have aged plenty of primal cuts in a second fridge i have downstairs so this is not the fear but i dont want to loose 50% of my meat in the trim! Will it be a significant loss? Ive never aged a brisket. Or should i just vac seal it and freeze this beautiful chunk of beef (never done that before either)
Any insights would be greatly appreciated

 

[trueteam]

I have never aged beef, but I have vac sealed and frozen beef. You will have no problem doing that.

 

[chef jimmyj]

Freeze it or cure it in Pops Brine for the 3 weeks to make a great Pastrami. Points are not that big. After trimming the aged meat, there would be nothing left....JJ