Briskets: To freeze now or Later

Started by Thumpinbass, February 11, 2015, 08:51:19 PM

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Thumpinbass

Earlier I had asked for help on doing 4 briskets for a church dinner on Feb 18th.  I ordered the briskets and picked them up yesterday.  I just found out tonight that they have to reschedule the dinner til March 4th. So my dilema now is what to do with the briskets.  These are the options I was thinking about.

A.  Smoke the briskets, seperate the point/flat, and vaccuum seal them and freeze til I need them.
B.  Smoke the briskets, slice them up and then vaccuum seal them and freeze.
c.  They are cryovak'd so I can just throw them in the freezer now tilI am ready to smoke them.
D.  Smoke 2 of them now and do option A or B, and then option C the remaining 2 til I need them.

Comments, Suggestions, Advice?   Pros/Cons?   What do you think? 
I'm open to suggestions.

Allen

manfromplaid

in pachanga brisket process he mentions wet aging.  did u read how he does this process. he states he does his for up to 30 days might be you could do yours same way till ready to smoke them.
jeff


Habanero Smoker

Thirty days is generally within a safe range if you don't know the package date, but it is best to get the package date (also called killed date), and you can wet age depending on the source 45 - 60 days after that date. If the package date is known, I would opt for wet aging in the refrigerator.

Anyone of the four methods you outlined would work. It just depends on what works best for you.




     I
         don't
                   inhale.
  ::)

Ka Honu

I prefer to separate the flat from the point after smoking and pack/refrigerate/freeze (depending on when I'm using them) whole (or maybe in two pieces for large flats). I separate because I often use them differently (point for burnt ends, chili, etc. and flat for slicing) and I refrigerate or freeze them whole because they are less likely to dry out (which brisket flats can easily do).

That's my story, it's a good story, and I'm sticking to it.