I bought a prime brisket from Costco a while back but didn't have time for the cook. If I thaw it out in the fridge I am worried about it losing too much moisture. Has any done a frozen brisket? Should I be concerned about moisture?
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Last couple I ran through my pellet eater was frozen.... 14 pounders.... I left mine in the cryo and left in fridge for three days to thaw... I wouldn't feed either of those to the dawgs...Attached Files -
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almost everything i make is frozen. i think it turns out pretty good...Comment
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My experience is it's perfectly fine, hard to tell as long as everything is done right. I'm at 50/50 thawing frozen briskets or doing fresh (all after wet aging for 30-40 days). Without a side by side I simply cannot tell the difference. I have done the cooler full of cold water in the bathtub thaw and the fridge thaw, both work, water is a lot faster.Comment
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You can inject with some beef broth to help safeguard against it drying out. Low sodium broth will help prevent over salting.Comment
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You will be just fine. Injecting it will just make a mess. Let it rip!!
And remember before freezing, you can wet-age cry-vac'd briskets for 30-40 days, so freezing isn't always neccasary.Comment
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Had no idea 30-40 days or I'd not have frozen the one I got last week. -
Oh yeah ,I am not recommending this but, I have pushed it to 60 days, without any problems. NortheastAl -
re: wet aging, how do you know how long since it's been packed? I mean, l've looked on many of the butts and ribs I've bought and have never seen a date on it that it was packed, only a "sell by" date - and I don't know where that falls on their continuum.
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You're cooking most the water anyway.Comment
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DogFaced PonySoldier
You only want to wet-age with Vac-Sealed USDA CHOICE or USDA Prime briskest. Pork will not stand up this long. The Brisket label will have a "Packaged Date" and a "Use By Date". Pork should also have these labels.
Here is a Costco Label for a shoulder. You can see the pack date on the lower left of the label. (Next to the red circle, USE BY DATE) A brisket label is on the right, as well.
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DogFaced PonySoldier Further, (and I don't mean to complicate this but only to inform) it doesn't hurt to ask the person behind the meat counter when this was actually packed because I'd been informed that this 'pack date' may not truly be when the brisket was packed but when it was received/labeled by the retailer. If you're only going 28-30 days it really won't matter, but if you're going to experiment north of 40 days I'd suggest getting as accurate a pack date as you can.
Also, as Spinaker says, wet age only in the original pack, don't open it at all or trim it until the aging is done.Comment
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Yes, I wouldn't want to open it and then try to wet age. I've left ribs for a couple weeks before in their vacuum sealed pack, but just wondered. I still haven't done much in the way of brisket... every time I mention it, the wife ends up convincing me to do pork again. lolComment
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