Beef Brisket, Has Anybody Tried This

dayzedandconfused · May 2013

A friend of mine told me the best way he has ever cooked a brisket is to smoke it at 275 or so until internal temp reaches 180 or so. Then he wraps it tight in foil, let's it cool a bit then freezes it solid. Then he thaws it, puts it back in a roaster oven and warms it back up to 180'. According to him the freezing process breaks down the tissue so it slices with ease and can be eaten with a fork. I am afraid to try it. Has anyone out there done this?

Village Idiot · May 2013

We're not allowed to comment about briskets unless Travis OK's our text.

henapple · May 2013

Travis is an award winning egger. The best I've ever had was at Salado... Centex. 14lbs gone in 10 min. Don't think he froze it.

cazzy · May 2013

Yeah, the freezing is kind of weird.

Centex sold his brisket recipe to Aaron Franklin for a million dollars. I would like to see what he says. I'm going to tape a packer to a spot light and call him right now. Stand by.

travisstrick · May 2013

henapple said:

Travis is an award winning egger. The best I've ever had was at Salado... Centex. 14lbs gone in 10 min. Don't think he froze it.

Gone in 10 min and no one got as much as they wanted. it was a 10 out of 10. Do what he does and dont freeze.

dayzedandconfused · May 2013

I thought freezing it sounded weird. Thanks for the feedback.

The Cen-Tex Smoker · May 2013

That one was good and I've made some not so good but I can tell you this....that is weird. don't freeze and don't put in a roaster oven. You can eat all brisket with a fork, unless you do it wrong. Smoke, rub, time is all you need.

SteveWPBFL · May 2013

Maybe skip the freezer and marinate in meat tenderizer? (j.k.!!)

Beef Brisket, Has Anybody Tried This

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