I had a Costco full packer in the deep freeze for several years before smoking it. It was just fine.
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mgaretz When you pulled it out of the freezer, did you then proceed to do the three or four weeks in the fridge before cooking? Or was that done before freezing? Or does it being in the freezer negate having to do that? I've only ever done fresh brisket where you age them in the fridge and cook them, but my buddy has two that have been in his freezer - trying to figure out how to handle them...
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Although I have not wet aged that long, I have cooked briskets and pork butts that have been frozen for 1-3 years with no problem. I even dug out a 2 1/2 year old cooked Snow's brisket and it was fine, almost as good as fresh.Comment
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j_keegan Sorry, I was out of town until now. I personally don't like to wet age briskets so I thaw, dry brine 24-48 hours, season, then cook. For me, "wet aging" is buying a fresh brisket on Sunday or Monday or Tuesday and leaving it in the fridge in its vacuum pack until the weekend.Last edited by 58limited; August 7, 2022, 04:40 PM.
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I don’t know bout ya’ll, but I’m still workin on this dead monkey thing.Comment
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My vote is defrost it. If it smells like even one dead monkey, pitch it (I’m sure Huskee would be willing to describe the smell of dead monkey for you in a personal message if you ask nicely). Like others have said, trim any freezer burnt parts and smoke the rest.Comment
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I think I'm gonna go for it, of course the consensus is why not.
I gotta think about WHEN to do it... my partner will be back next week, he's been in Hawaii for 10 days. Then I'm leaving for vacation on July 1st, so I gotta do it before then or wait till I get back. Kinda anxious to do it now, lol.
Think I'm gonna get some Wagyu fat off Amazon and do the butcher paper/foil boat method I've been seeing online a bit.
It's gotta be worth a try!Comment
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