Brisket keeping

[Kingfisher789]

If you have a choice would you freeze it whole or sliced?

[RiverRat1]

Good question. I've wondered myself if freezing a brisket whole keeps more moisture in but??

[mikeyb_23]

Whole

[slayr]

Slice, or Chop or whatever….then vacuum seal, then reheat in vacuum seal bag in boiling water…moist as the day you cooked it.

[Kingfisher789]

I’ve found that steaming the next day slices works good

[SaltwaterSlick]

Slice, or Chop or whatever….then vacuum seal, then reheat in vacuum seal bag in boiling water…moist as the day you cooked it.

This right here! Been doing this for years, and not just brisket. Works for about any meat and a lot of veggies.
It will stay fresh for 5 years or more too!

[outlook8]

This right here! Been doing this for years, and not just brisket. Works for about any meat and a lot of veggies.
It will stay fresh for 5 years or more too!

X2, works great.

[djs303]

I freeze mine whole in vacuum bag and when I decide to eat it I sous vide at 150 degrees. Almost like the day I take it off the smoker. I have never tried precut like this, but I'm willing to bet it would be good too.

[SaltwaterSlick]

I freeze mine whole in vacuum bag and when I decide to eat it I sous vide at 150 degrees. Almost like the day I take it off the smoker. I have never tried precut like this, but I'm willing to bet it would be good too.

That’s the way I do it… I put it up either sliced or in a single piece that will be sliced after the sous vide. I seldom feed enough people at once to need a whole brisket.
Also I process some of my venison backstraps ready to cook already sliced into steaks, seasoned and even a marinade sometimes. Vacuum seal, freeze,then when ready to cook, throw frozen bags in sous vide at 130 degrees until up to temp. Remove from the bag, lay on my grill grates and seer with a torch. They come out perfect every time!
I did a 5 rib roast that way last year for Christmas dinner. Everyone said it was the best prime rib they’d ever had.

[flinger]

I freeze mine whole as well. I let it cool down in a foil pan to catch the juices. I then put the whole brisket in a turkey liner (bag) then get all air out seal bag then put in a double brown paper grocery sack. Fold sack and freeze. Warm in the oven or pit in turkey bag inside foil pan. It comes out moist and delicious.

[tkuehn5410]

If whole, leave whole or cut into the largest pieces your sealer can handle, and then add any juice or fat to that and seal.and boil in a sealed bag when you are ready to eat it. You can also back season the meat if it wasn't as good as what you liked. Back seasoning can make great meals from poor or average first results.

[coker737]

Freeze it Whole to save moisture

[Bowhica]

Slice, or Chop or whatever….then vacuum seal, then reheat in vacuum seal bag in boiling water…moist as the day you cooked it.

Prepping for cook offs, we've tried everything. This is by far the best way to freeze brisket. I found a bag from Feb in the freezer last week. Put it in the pot and rolled it low for 10 min. Like it was freshly sliced that day.

Its also a good way to take a brisket that came out tougher than you wanted and soften it up.

[Graysonhogs]

Cut it and vacuum pack in meal sized portions. Sous Vide or pot of boiling water when ready to eat.

[Graysonhogs]

Good question. I've wondered myself if freezing a brisket whole keeps more moisture in but??

If you are resting your brisket, the moisture is staying in the meat.