Can I refreeze a brisket?

Former Member

I took a Wal-Mart Choice brisket out of the freezer on Tuesday in order to smoke it this weekend. Now I have to go out of town unexpectedly so I won't be able to smoke this until the following weekend. It has not been warmed to room temp, it has been in my fridge since I took it out of the freezer. Can I refreeze this OK or will that ruin it? If it will wreck it, will it stay fresh for another week and a half in my fridge? It is still in the original (cryovac?) packaging. TIA for any help.

5/12/109:52 PM

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pagsMember

I would refreeze it since it's stayed cold and in the cryovac.

5/12/1010:26 PM

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maxqMember

The main drawback of refreezing anything, especially meat...freezing causes some cellular collapse. When that occurs, liquid is released...which is why you often find thawed meat to pool extra juices. Refreezing causes the same event all over again. From a safety standpoint, you're fine. From a moisture/flavor standpoint, you're going to lose a bit on both fronts.

5/13/107:29 AM

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tomMember

Like MaxQue says about the refreeze.

If it has stayed around 34º in the refrig,some TX classes teach freezing packers and then getting a minimum of 15 days in the refrig as part of their comp aging process.

5/13/108:51 AM

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Former Member

If y'all think it is safe to leave in the fridge another week then I think I want to do that. The good news is this is my shop fridge which only gets opened once a day at the most so the temp should be pretty consistent.

5/13/1010:34 AM

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tnqMember

like Tom said; since you thawed in the fridge and maintain at temp 34* you should be fine to leave in fridge until you are ready to smoke. You are wet aging, which may improve your results.

5/13/1010:45 AM

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bubbasz1Member

What if the use by date has gone past while in the freezer, will it still be OK left in the fridge. I'm just trying to understand this aging process and when a piece of meat is actually too old.

5/13/1010:50 AM

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cal 2Member

Now Bubba, if I remember right that's a sell by date, not a use by date.

From what I remember reading on wet aging, this is really a backwards approach and you will need to know a kill date. Age 1st, then freeze.

If you smell a little odor just wash the meat,only then worry about bad odor if it stays on the meat.

I would have no problem leaving it in the frig as opposed to refreezing. It has been out of the danger zone(40-140).

5/13/1011:14 AM

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tomMember

We are talking cryovac,and that is typically a kill/pack date.

The freezer may suspend the date ,depending on packaging,temps,etc.

Folks that have dedicated meat holding refrigs,that aren't open and stay cold,might hold and wet age packers for as many as 80 days.

If the seal is broken on cryovac,we cook soon,or possibly freeze.

We often hold a minimum of 30 days,and sometime closer to 60 days.

5/13/1011:15 AM

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bubbasz1Member

See
I learned something today, gonna be a good day after all.

5/13/1011:24 AM

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Former Member

I have a small dedicated fridge that I put cryovac packers in for 45-75 days and do not have any problems.
Do that when I find them on sale and they look good.

5/13/105:06 PM

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Former Member

Ooh, tigerfan, that is a good idea since my shop fridge only gets opened once a day at the most.

5/14/102:10 PM

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