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Freezing a brisket, then reheating

S socal55Member
Hi all. I'm planning to smoke a brisket this weekend. We'll eat the point, but freeze the flat for later. What's the best way (without using the foodsaver system) to freeze the smoked brisket? After being FTC'd for a couple hours or so, should some liquid be added to the brisket before freezing? Or, should the foiled brisket then go straight into the refrigerator to cool then to the freezer with nothing added? Also, when it's reheated in the oven is it best to add some liquid prior to reheating or are the natural juices enough to keep it from drying out while being reheated? Thanks for any suggestions!
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T tomMember
Many folks like to freeze in as large a chunks as possible-if those are words. Big Grin

Some folks will defat the liquid and return it to the Ziploc,etc with the flat.

You can cool it on the counter,then refrig some,before you freeze it.

Depending on size,you can even slow nuke the flat,or slices.

You can reheat in a slow[250º oven] until it is just over 140º,and then hold it.

Reheating,slicing,serving can depend on how done the flat is.

They often slice best,around room temp.

Hope this helps a little.
FM Former Member
I asked the same question earlier this summer.

Had a few comments.

Ended up cooking complete, cooling, slicing, vacumn packing, freezing, then boiling in a 5 gal pot on a turkey fryer.

Did about 40lbs of brisket and then another 40lbs of pork. Dont over fill bags, they can split at the seams. OOPPSS.

RandyE
S socal55Member
Well, I wound up freezing the whole flat in the double wrapped foil I put it in when it came out of the smoker after cutting off the point. Two days before we left on our trip, I put it in the refrigerator to thaw. I warmed it in the oven at 250F for ~1.5-2 hrs. It was just fine, everyone loved it for dinner and the leftovers for sandwiches the next day. Thanks for the suggestions!

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