Order of Operation? Souse Vide, Freeze, Smoke a brisket

[emg]

Due to a hectic schedule, I had to pick up the brisket today for a New Years Eve-Eve party. What's the best order to ensure it comes out as well as it possibly can, given the 2-week lag time? My usually approach is to souse vide the brisket and then finish on the smoker. The brisket is currently vacuum sealed from Costco, so I can:

1. Freeze it now, thaw the a day or 2 ahead of time and Souse Vide it and finish on the smoker
2. Souse Vide it now, freeze, and rub / smoke it the day of
3. Souse Vide, smoke, and then freeze, thawing the day before the party.

I happen to be cooking a brisket this time, but for future reference, does the advice or order change for different types of meat - pork, poultry, etc?

thanks!

[RichieB]

First welcome. Me, I'd freeze, thaw and cook.

[Spinaker]

Don't freeze it. There is no reason to do that, and it will affect quality. Keep it fresh and let it age in the bag. It will be fine for a long time in the cry vac. I leave mine in there for 60 + days or more. I would just sous vide it and smoke it like you normally would.

For best flavor, I would smoke, SV then smoke again. But that is up to you.

Even if you don't want it Medium rare......., check out this amazing article by @Troutman

[RonB]

I like to let 'em wet age for ~ 30 days. As John said - no problem for 2 weeks.

[mrteddyprincess]

I once purchased a Costco brisket in November and it hung out in my garage fridge until April. That's kinda pushing the envelope of wet aging, but the brisket was dang tasty in April. Don't be afraid to keep a brisket in the fridge for weeks at a time :-)

Brian

[Draznnl]

Even though Spinaker already gave you the right answer, were you hoping for a bunch more replies so you knew people were not ignoring your post?

[emg]

And this is why I love the internet. Thanks for all the great and prompt feedback!