How long for vacuum sealed, cooked brisket in fridge?

[Mosca]

Not, “I’d eat it after…,” but does anyone have an actual answer for this? I have all this brisket that we made yesterday, and I’m going to serve the burnt ends Saturday the 6th. I’m going to vac seal everything, but I don’t know if it’s safe to just hold it in the fridge, or if I should freeze it anyhow, and thaw it the day before.

Without a definitive answer, my inclination is to be cautious and freeze, even just for a few days; food safety is 7 days without the vacuum seal, but Saturday would be the 7th day and I don’t want to serve that to guests. I don’t think 4 days frozen would impact the quality noticeably, but I don’t want to go through the bother if I don’t have to.

[smokenoob]

I don’t know but I would freeze and sous vide later if more than 2-3 days

[STEbbq]

Agreed. SV is the best way to reheat a larger quantity of meat.

[Donw]

StillTasty states 3-4 days in fridge. https://stilltasty.com/fooditems/index/16479

[Mosca]

Thanks, Donw . I’m going to figure the extra minor variable of the vacuum sealing isn’t relevant enough to change anything, and I’ll vac seal it and freeze it.

[Skip]

To be safe I'd freeze it.

[Oak Smoke]

I’d freeze them just to feel good about serving them later. I might be a bit of a loose cannon when it came to heating burnt ends. I’d thaw in the fridge the night before and toss them in the air fryer to reheat. They should be as good as they were coming off the cutting board.

[Santamarina]

I’ve had great luck with vac sealing, freezing, and reheating via sous vide. No discernible difference between a few days in the fridge vs a few weeks in the freezer when reheated sous vide, so my plan would be to freeze for safely.

[Mosca]

Yep, froze it last night. Thanks for the consensus.

[Duanessmokedmeats]

Are the guests in-laws or friends...

[Finster]

details matter 👍

[jfmorris]

Freeze, and reheat from frozen using SV if possible.

[PaynTrain]

Under a week IMHO