I’m going to be smoking a brisket next weekend, and am thinking of doing a couple of them to vacuum-seal and freeze in serving-size packages. I do this with pulled pork and it’s amazing to have perfect pulled pork in the middle of winter without having to freeze my toes off. But how well does brisket hold up in the freezer?
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How does (cooked) brisket hold up in the freezer?
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Club Member
- Dec 2018
- 3628
- SE Texas
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"Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin
It holds up great if vacuum sealed or tightly wrapped in foil. I had a Snow's brisket wrapped in foil for 2 years that was still excellent when thawed and heated.
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2 years? Neglect or restraint? For me it would have been a result of neglect.
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I bought it as an extra when I bought some Snow's BBQ for a college buddy gathering. I was going to serve it at an employee meeting at my local brewery but plans changed and the meeting really never happened. I kept it intending to share it at some special occasion that never materialized and finally decided that I needed to thaw it and see if it was still good. I sous vide it to thaw and heat and it was still awesome! Took some to work and to the brewery - everyone loved it.
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Club Member
- Aug 2020
- 6165
- Houston, Texas
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2 SnS Kettle Grills with Drip N Griddle Pan
SnS Insert For the Kettle
SNS Rotisserie Kit
Pit Boss Ultimate 2 Burner Griddle
Vortex
ThermoWorks Remote Dual Probe Thermometer
ThermoPro TP-19 Instant Read Meat Thermometer
Choice brand portable gas burner
Wusthoff Knife Set
I’ve found it’s not too bad as long as you seal it real good before freezing, and heating it back up in the oven in foil, or back on the grill for a bit, after thawing. If you don’t have a food sealer, this stuff works great for wrapping up food for freezing. Glad Press N Seal. It’s sticky and seals food real well. I will then put the meat inside a freezer bag after wrapping with this.
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Club Member
- Sep 2015
- 5097
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
Make some of this, and put some in the bags before you seal it. I usually put the chunks of brisket in quart ziplock bags with some of the BBQ juice and seal then put the ziplock bag in the vac seal bag. That way the liquid doesn't get sucked out into the tray on the vac sealer, or worse, interfere with the seal.
https://amazingribs.com/tested-recip...barbecue-juice
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Brilliant. Why have I never thought of this?,!
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PhotoJoseph, I’ma tell my wife you said an idea of mine is brilliant lol
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I actually completely chill the leftover hunk in the fridge, then slice cold to keep the fat where it belongs, then portion out spread no more than an inch thick in the vacuum seal bags. This way I can reheat very quickly (because it is thin) and I don’t have to thaw a solid hunk that I might not use all at once.
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