Along the same lines as Smoking77’s question: can I cook a brisket, then freeze it whole for later?

[Mosca]

I need to free up freezer space for an upcoming order. One of my options is to thaw and cook that SRF Gold Wagyu brisket that I’ve been saving for a special occasion that’s never arrived, then vacuum seal it and refreeze it at about 50% of its original volume.

The reason I think this will work is that during the days of isolation we got a Franklin BBQ brisket frozen from Goldbelly, which arrived frozen with instructions on thawing and reheating. It was excellent. The reason this might not work is that I’m not Aaron Franklin, I don’t have access to a chamber sealer, and I don’t have access to a flash freezer (but my freezer runs at -20°).

Right now I’m just going to dig into all the leftovers in both freezers. That means chili, soup, spaghetti, and pork stew for all meals for the next couple weeks. But I’m going to need some serious volume back.

[STEbbq]

I don’t see any issues with this plan.

[Jerod Broussard]

Back home they are always cooking brisket ahead and freezing. They slice and freeze with juice.

[RiverJeff]

With the wife and I we always have over half leftover we cut that into 3 smaller sizes and freeze, Always good!

[Skip]

I've done it like others have already mentioned. I see no reason not to do it and recommend plenty of "rich juice".

[Draznnl]

The simple answer to your question is yes. There’s no reason you can’t cook your brisket and refreeze it. I wouldn’t slice it, but I would cut it into smaller, meal-sized pieces and freeze each of those individually.

[barelfly]

I like this tip, smaller chunks. Portion it out.

[Bob K]

It probably wouldn’t be 100% of what it was fresh, but with SRF Gold, even 75% would be phenomenal. And it would be at least that.

I’m thinking about how pretty much every brisket past few years we have a pound or two leftover (cue the ‘Leftover brisket?? What’s that??’ jokes). I cube that up and freeze for chili. Always amazed how good those little cubes are after thawing weeks or months later, to the point that I can’t make the chili if I’m hungry or we would have chile sin carne.

If I were to freeze a whole smoked brisket I think I’d let it rest down to 140, vac seal it with a tightly folded paper towel at the end of the bag to block the juices, and drop it in a big ice bath. Then freeze. I’d bet it turns out great. Maybe sous vide to thaw/reheat and then oven or smoker to dry the bark a bit?

[barelfly]

Everyone’s answered but this is how Goldbelly sends out BBQ. My manager has sent a few precooked meals from the Kansas City BBQ spots. And they cook up nicely precooked.

so…go ahead and cook and freeze and we can send you our addresses to ship that way you have room for that incoming order

[Draznnl]

I like the idea of just send it to us even more than my original suggestion.

[STEbbq]

Where do I sign up for Mosca’s meal delivery and brisket service?

[jfmorris]

I also see no issues with this plan. I routinely freeze sliced flat or cubed up point and pull out for later meals. Usually with the leftover point I cube it up and freeze it that way for quick burnt ends using a skillet and the oven.

[Huskee]

Someone placed a Porter Road order!

[Mosca]

Someone placed a Porter Road order!

LOL, not yet! I can’t. When I say no room, I mean, no room.

[realdocBBQ]

Full??? That ain't FULL!!! Lol. I gotta set stuff on top of the door of my chest freezer to keep it closed! lolololol

[Mosca]

Yes and no. I love cooking stuff. Eating leftovers (which are mostly in the side-by-side) means I don’t get that enjoyment. But if I eat just leftovers for two meals a day, for a week, that will remove 14 bags, which should help. That means lots of chili and spaghetti for breakfast, but I can handle it.

[Mosca]

realdocBBQ I took the case of water off the lid to open the chest….

[Spinaker]

I made a deal with myself in the months before I moved.......no new meat purchases until you have the freezer cleaned out of frozen stuff. It was actually kinda fun. And I found some interesting things that made me question what I was thinking at the time when I bought it.

It looks like you have some cooks ahead of you. That being said, I think the plan to cook and re-freeze that brisket is a solid one. You should be jsut fine. It won't be as good as fresh, but Wagyu has a way of being really, really tasty, not matter what.

[Huskee]

Lol, I do that. [Me, digging looking for steaks]: "2 inside skirt steaks, hmmm", and "why do I still have [counts] 4, 5, 6, 7, 8, 9...duck breasts in here?"...

[Oak Smoke]

I freeze smoked brisket often and have no problem with it. The only place I differ with anyone is I never slice mine until I’m serving it. In my experience a brisket is looking for a way to dry out from the minute you pull it off the smoker until it is consumed. Slicing it gives the moisture a quick way out.

[Huskee]

I agree. If I have a chunk left over that I know we won't eat in the next 2 or 3 days I like to freeze the chunk intact when possible.

[Mosca]

Ok, this is pretty much what I’ve thought, too. My first crack is going to be eating as many leftovers as I can for the next week, then I’ll look at cooking stuff from the freezer. I want to avoid doing that brisket if I can, but if I need to at least I know it will work.

My experience with freezing foods has been generally excellent. As far as raw meat is concerned, I don’t notice any difference at all between freshly purchased meat and meat that has been properly frozen, properly held in vacuum seal, and properly thawed. Cooked meat, the texture softens over time, but it still tastes fine. Soups and stews are good for a couple years. Parboiled vegetables change texture, but taste okay; raw vegetables are a no-go. Cooked vegetables should be used in an omelet. Pasta and rice, don’t bother, except I’ve frozen lasagna and thawed it a year later and it was excellent.

[Spinaker]

Plus, its brisket. Either way, you are still getting to eat brisket.