Brisket to freeze and SV: long hold or no?

[jjdbike]

Hello again Pitmasters!

Hope all are doing well. I’m planning a brisket cook for a neighborhood BBQ.

I plan on smoking two 14-16lb brisket. One to serve and one to portion out, vacuum pack and freeze (deep freezer). I’ll reheat in vacuum bag in Su Vide.

The one I’m planning on serving I’m doing a long hold in my oven overnight at150 degrees. Done it before and it was soooo tender & juicy.

Heres my question. For the one I’m planning on freezing, once it’s tender, should I just let cool at room temperature then freeze wine I’ll do a long soak in SV to warm? Or, would it still benefit from a warm rest before vac pac & freeze?

What are your thoughts / experiences / advice?
Thanks in advance!
JD

[Jerod Broussard]

If I'm reheating brisket, I cool at room temperature off the smoker down to 135-ish internal, then go to the freezer.

[jjdbike]

If I'm reheating brisket, I cool at room temperature off the smoker down to 135-ish internal, then go to the freezer.

Thanks!
JD

[Jerod Broussard]

No problem, I've probably done 100 or so ahead of time.

[jjdbike]

If I'm reheating brisket, I cool at room temperature off the smoker down to 135-ish internal, then go to the freezer.

Hello again Broussard and friends,

Goid to hear you’ve done so many ahead of time. You’ve definitely accrued lots of experience with that.

Can you and anyone else offer any other tips or strategies for smoke to freezer, to table for best results please?

Thanks in advance!
JD

[Santamarina]

I’m a big fan of long holds. Many times I’ve used my oven to do holds up to 12 hours and the results are great.

Personally, I’d do a proper rest - as if I were planning to serve it - before cooling and vac sealing. The main concern is that it doesn’t over cook by getting too hot for too long - either in the hold or the SV reheat - or you’ll end up with crumbly brisket. It’ll still taste great, just loses the presentation wow factor.

[Jerod Broussard]

I'm so in need of a warming oven that can hold 145-150.

[realdocBBQ]

I'm thinking more and more this is going to be on my 'build list'.

[Santamarina]

Agreed! My oven’s “warm” setting is 170°F. I manage a lower temp by keeping a probe in to monitor ambient temps and cycling the oven on/off accordingly to keep it closer to ~150°F.