Cooker('s) -
At Home I use my Home Made Offset; (pictured) formally a water tank with a fabricated firebox made from rolled 1/4 in steel into a 22 x 18" cylinder, mounted on a 1926 Chevy axle and diamond plate deck. It leaks a bit till it warms up and regulating the temp was a challenge at times, but practice makes perfect ... a labor of love indeed!
At the Camper (seasonal);
Weber Kettle w/SnS
Weber Smoky Mountain w/Cajun Bandit Door
Accessories -
Maverick ET733 dual thermometer
Weber Rapid Fire charcoal starter
Horse Blanket to cover the offset when the temps drop. Fits like a glove!
Fuel -
Apple, Cherry, Oak or Hickory started by Kings-ford Briquettes
I almost hate to ask this, but has anybody ever cooked brisket then frozen it to serve a week later? How did it turn out? It goes against every bone in my body to do such a thing ... Someone asked me to do 3 for a party they are having, but it's over a weekend that I'll be out of town on business.
I hate to disappoint them by saying no, but I'm afraid the resulting frozen meat might not be as good as fresh off the cooker. Thoughts?
I will slice it all up, vacuum seal with some juices in the packet, freeze then sous vide to get it back to eating temp. You can't tell it wasn't cooked that day.
I pulled two pork butts yesterday, froze in gallon zip lock bags (3 of them, so not real thick). I've got a people's choice to do this coming weekend. I'll thaw in the frig, then put in a full size pan, cover and put in the smoker to heat up for serving. This way I don't have to spend time pulling the 2 butts they will give me to cook and I can support the organizer by doing PC.
Back home when my dad and the Knights of Columbus do their brisket fundraisers they will cook 2 weeks ahead of time, then slice and freeze and then reheat on the day of serving.
Cooker('s) -
At Home I use my Home Made Offset; (pictured) formally a water tank with a fabricated firebox made from rolled 1/4 in steel into a 22 x 18" cylinder, mounted on a 1926 Chevy axle and diamond plate deck. It leaks a bit till it warms up and regulating the temp was a challenge at times, but practice makes perfect ... a labor of love indeed!
At the Camper (seasonal);
Weber Kettle w/SnS
Weber Smoky Mountain w/Cajun Bandit Door
Accessories -
Maverick ET733 dual thermometer
Weber Rapid Fire charcoal starter
Horse Blanket to cover the offset when the temps drop. Fits like a glove!
Fuel -
Apple, Cherry, Oak or Hickory started by Kings-ford Briquettes
Wow! I honestly thought it would not be at all as good as fresh cooked and I'd be breaking some kind of BBQ rule or law! I'm delighted that I can do the cook!!
I can do just what CandySueQ suggested - vacuum seal with plenty of juice. My wife can reheat and deliver ... Thanks All!
I do this all the time for family members. I cook the brisket, leave it intact, then vac seal it,Freeze it, then pack it and overnight it. It works great. They can just take the bags and reheat them in some hot water. And away you go. Not as good as fresh but a lot better than what they serve at restaurants. (most of them)
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