I have used this Recipe 5 or 6 Times and it is great. My question is has anybody froze the Brisket after smoking and used at alater time and if so would you freeze it whole or cut it to serve before freezing.

THANKS!
Ron

Don't know what recipe you are referring to, but I cut one out of the Wall St Journal (they have a food section every week or so)that including freezing the entire (uncut) brisket after cooking, with the chef claiming it makes the meat more tender. Have been meaning to ask about this. See alot of people freeze after slicing, anybody tried it this way?

Ron - Since I first ran into this recipe, it's exclusively been my "go to" method for no-fail brisket. Unless it's for a party or picnic, I'm just cooking for 2 adults and a child so there's always a fair amount left over.

I prefer to freeze whole. After defrosting, I put the brisket on a cake rack in a roasting pan, add some hot tap water to the bottom of the pan, cover and cook for about 2 hours at 250F. Comes out great every time.

quote:

Originally posted by KCAL56:
Don't know what recipe you are referring to, but I cut one out of the Wall St Journal (they have a food section every week or so)that including freezing the entire (uncut) brisket after cooking, with the chef claiming it makes the meat more tender. Have been meaning to ask about this. See alot of people freeze after slicing, anybody tried it this way?

NEW YORK CITY???

(sorry couldn't help myself)

quote:

Originally posted by Ron W. Otto:
I have used this Recipe 5 or 6 Times and it is great. My question is has anybody froze the Brisket after smoking and used at alater time and if so would you freeze it whole or cut it to serve before freezing.

THANKS!
Ron

Ummm.... Ron... What recipe are we talking about here? If it's a good one don't "hog" it, share it

I have frozen sliced brisket and it's jjust as good as the original. Don't keep it in the freezer too long unless you are using a food sealer. More than a couple of weeks and you'll pick up that nasty freeze taste.

Now, let's see that recipe!

OK, after reading this headline I thought I was going to be able to open it up and read about a nice Recipe.

If you are not going to share it maybe you should just change the headline to "question about freezing a brisket" or something along the lines

Try this....Incredible Brisket Recipe

For the recipe, click here

CT-Q & dls are right on sorry about that
I'm new at this.

THANKS!

Ron

quote:

Originally posted by KCAL56:
... with the chef claiming it makes the meat more tender.

Well, typical of newspaper articles, they don't really explain it.

SOME believe that freezing meat will break up the protein molecules, but that was in meat BEFORE cooking, but I've never proven it does or does not.

I do NOT think, and you can pass this on to the chef, that will have ANY effect after it's cooked. Just sounds silly to think freezing will tenderize something after cooking.

If I know I'm not going to serve it then, I always freeze mine whole. Every time you slices, juices will run, and thus lost.

Freeze it and rewarm it then slice.

I don't think it works the same for meat, but freezing fruit ruptures the cell walls and then when thawed the fruit releases the juice more readily for making wine or simple pressing for juice.

Smokie, I had to pull out the recipe for confirmation, and as usual, when I write something from memory, I screw something up! It was actually a catering company that provided this recipe, so it may be a matter of convenience in preparation for them- although they do say "Freezing and thawing tenderizes the meat". I will go with your expertise, though, and I've PM'd the company name to you- you probably know someone there!