Left over point re-freeze safe?

[jjdbike]

Hello folks,
We entertained our British neighbor’s brother and daughter last night. I wanted to give them a taste of American Barbecue. I pulled what I thought was a package of burnt ends out of the deep freeze from earlier in the summer. Turned out it was a whole point. I su vided it to 145, chunked, added sauce & butter, and put it in the oven uncovered. Pulled out, shredded, added more sauce and caramelized the sauce. Severed on Kings Hawaiian slider buns with pickles, picked red onions, potato salad & smoked bbq beans.
I want to make chili out of the leftovers but won’t have time for two weeks. Is this safe to re-freeze? The original cut was vacuum packed & frozen the same day it was smoked, well actually the next day because it was held at 160 overnight.
I'm thinking probably not because I always freeze some chili.I may just eat some tonight and give the rest to neighbors.
Thoughts?
JD

[Oak Smoke]

As far as safety I would have no problem re-freezing it. As far as the quality on the meat when you thaw it I have no idea.

[acorgihouse]

I'm no expert, but I am quite paranoid. So, if it was fully cooked (ie. not really rare or some such) and was refrigerated whole time, and less than 24 hours or so, I would freeze. If, however, it sat on the deck table for some time, then languished in the fridge for a week or so, big no. As in NO. Hate to nit-pick, but there are varieties of OK. In the situation you describe, I would freeze.

[LA Pork Butt]

I doin’t believe refreezing is a safety issue, but rather it degrades the quality. Since you are making chili I doubt if it will make a difference and certainly not be noticeable.