I’m cooking a brisket and two pork butts today to be eaten on Saturday. Would y’all freeze these whole or just keep them whole and wrapped in the fridge?
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Keep them in the fridge -
I’d keep in fridge too.Comment
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Sometimes its just not feasible but I once heard a wise man say that if your having to let the brisket set overnight to feed the next day your serving left-overs.
That said, after a feed, whatever is left we make chopped beef and freeze it. Its decent but not like fresh.Comment
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That's a long way out imo. If I had to I would freeze and put in fridge to thaw Friday.Comment
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Either but I'd lean towards fridge if you're going to consume the whole thingComment
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Most people forget the whole reason we even have smoked me, it's for preservation. It definitely does not need to be frozen. If you want to keep it at peak freshness, vacuum seal it and put it in the fridge.Comment
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I did the same thing last Wednesday to serve on Saturday. I cut mine up and vacuum sealed it and put it in the refrigerator. Warmed it up on Saturday and it was fine.Comment
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Fridge. Warm it up slow and sealed well( Dutch oven or braising pot with lid on)Comment
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After it has rested, I'd pan it whole with some of the drippings in the bottom so as not to ruin the bark. I'd then cover the pan with aluminum foil and fridge or freeze (personally I freeze to keep it fresh for that length of time). Sat, I'd slide it in the oven at 275-300 degrees the day you want it done and slowly reheat it covered. Once it gets to 140-150 deg, I'd slice it like normal.
full brisket pans at Sams...
On the PBs/pulled pork I would have pulled it after it was done resting, panned it in the 1/2 size pans with a little of the drippings. Covered it and froze it as well. Sat I would have reheated it covered at 300-325 for an hour. It will be good to go just like new. I do this all the time with chopped brisket and pulled pork.
If I have plenty of time I will take the foil lid off the pan and flip the entire contents of the pan upside down as seen below so that when it reheats all the drippings in the bottom render and drip back down through the meat keep it moist. It works both way but I prefer to do it this way.
Last edited by Smart; 10-13-2020, 07:49 AM.Comment
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This is pretty much the process I had in my head to do this. Was just worried about only putting the brisket in the pan with foil on it. Freezing it like that leaves it just fine?Originally posted by Smart View PostAfter it has rested, I'd pan it whole with some of the drippings in the bottom so as not to ruin the bark. I'd then cover the pan with aluminum foil and fridge or freeze (personally I freeze to keep it fresh for that length of time). Sat, I'd slide it in the oven at 275-300 degrees the day you want it done and slowly reheat it covered. Once it gets to 140-150 deg, I'd slice it like normal.
full brisket pans at Sams...
On the PBs/pulled pork I would have pulled it after it was done resting, panned it in the 1/2 size pans with a little of the drippings. Covered it and froze it as well. Sat I would have reheated it covered at 300-325 for an hour. It will be good to go just like new. I do this all the time with chopped brisket and pulled pork.
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If I have plenty of time I will take the foil lid off the pan and flip the entire contents of the pan upside down as seen below so that when it reheats all the drippings in the bottom render and drip back down through the meat keep it moist. It works both way but I prefer to do it this way.
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I'd do this ^^^Originally posted by Smart View PostAfter it has rested, I'd pan it whole with some of the drippings in the bottom so as not to ruin the bark. I'd then cover the pan with aluminum foil and fridge or freeze (personally I freeze to keep it fresh for that length of time). Sat, I'd slide it in the oven at 275-300 degrees the day you want it done and slowly reheat it covered. Once it gets to 140-150 deg, I'd slice it like normal.
full brisket pans at Sams...
On the PBs/pulled pork I would have pulled it after it was done resting, panned it in the 1/2 size pans with a little of the drippings. Covered it and froze it as well. Sat I would have reheated it covered at 300-325 for an hour. It will be good to go just like new. I do this all the time with chopped brisket and pulled pork.
[ATTACH]1023083[/ATTACH]
If I have plenty of time I will take the foil lid off the pan and flip the entire contents of the pan upside down as seen below so that when it reheats all the drippings in the bottom render and drip back down through the meat keep it moist. It works both way but I prefer to do it this way.
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My dad and his buddies used to cook for lots of big weddings back when I was young. They almost always cooked the weekend before. they would then put in big roaster ovens in the walk in cooler. Saturday mornings, they would take out of roaster ovens and slice while cold. The cold meat slices much easier than warm. Place the slices back in the roaster oven and slowly warm. The juices and drippings come back once its warm. Pretty much the same thing Smart says, but they always slice while cold.
They might have always done the weekend before because they usually got payment via a Keg of beer.Comment
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Originally posted by WildMatt84 View Post
Yes....and I have done it for 2-3 months at a time. Sometimes when I BBQ for events (dove lease, deer lease, Christmas, family get togethers etc etc.) I have coming up, I'll do multiples and freeze just like I said above and they always turn out great. Never had anybody complain including myself and I am my biggest critic...Last edited by Smart; 10-14-2020, 06:48 AM.Comment
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