A friend of mine has a small farm in Washington St. They recently had a cow slaughtered for both cash and meat. One of the pieces of meat she kept is a full packer brisket. She posted a question on FB if she should do a corned beef with it for St. Patrick's Day or smoke it Texas style (were both from Texas) for the 4th of July (as an aside, all the votes shes received thus far are for smoking it).
I suggested cutting the point off and using that for corned beef and smoking the flat for the 4th. She likes that idea a lot but let me know she brisket is frozen. She asked if she could thaw the meat out, cut it, and then refreeze the point without damaging the beef.
I have always thought you should not do that. However, I told her I have access to the most knowledgeable people on earth. Thoughts ladies and gentlemen?
I suggested cutting the point off and using that for corned beef and smoking the flat for the 4th. She likes that idea a lot but let me know she brisket is frozen. She asked if she could thaw the meat out, cut it, and then refreeze the point without damaging the beef.
I have always thought you should not do that. However, I told her I have access to the most knowledgeable people on earth. Thoughts ladies and gentlemen?
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