Brisket Sous Vide Freezing - opinions needed

cssmd27

I've SV'd and then smoked brisket before and had great results.  Here's my current situation and questions.  I split the flat from the point (in order to fit in my bags), SV'd them and put them in the fridge overnight.  Due to a change in plans, a whole brisket is FAR more than I need for current consumption.  So, I'm contemplating smoking only one portion (either flat or point) and freezing the other to smoke at a later date.

Any opinions on how that might turn out?  Post-SV, but pre-smoke freezing of brisket, then smoking the frozen portion later.

onedbguru

you should be good, just thaw and smoke. or just smoke the whole thing and then freeze. either way, you should be fine.

caliking

Your plan should work fine. 

Also, Foodsaver makes big bags that will fit a whole turkey, brisket,  and the like, if you are interested. 

https://www.amazon.com/FoodSaver-Expandable-Heat-Seal-Rolls-2-Pack/dp/B00851QSDO/ref=sr_1_3?ie=UTF8&qid=1531064909&sr=8-3&keywords=large+food+saver+bags

cssmd27

Thanks for the confirmation, gents!  It seemed to make logical sense to me base on my experience with long SV runs, but I thought I would check with others to see if they agreed or not.

I want to do it this way because later I can use part of the thaw time to be smoking the frozen part.

Now, which part to smoke today and which part to freeze?  I'm certain the point will do well later post-freeze due to all the fat, but I'm a little less confident about the flat so I'll probably do that today.  It may not matter because it is a Wagyu brisket from SRF.

I have the absolute max sized bags for my chamber sealer which is the Boxer 35 by Henkelman:

https://www.amazon.com/HENKELMAN-Boxer-35-Vacuum-Packer/dp/B01N5D7Y14