Freezing Briskets

I've frozen cryovaced briskets without any problems. Now, who's to say the quality was exactly the same as if I had not frozen them? But "ruin", I don't think so.

I have a couple corn beef briskets in the freezer right now and I think those will be just fine.  If it's in a cryovaced bag I think you will be ok.

Hook_emHornsfan_74 said:

He immediately tells me that I shouldn't do that because it would ruin the quality.  That is news to me.  Is this something I am just now finding out about or is he crazy? 

He is not totally crazy but neither is he totally incorrect. I don't have time to get to deep into it, but every time you freeze and thaw, some moisture is lost and the quality diminishes a little. Now how fast you freeze and thaw plays a part in this. The faster you freeze it the better (flash freeze). The slower you thaw it the better. This aids in reducing moisture lost. Also the quality of meat plays a part as well. Above brother Double mentioned Waygu brisket, I have refrozen them and they still stand head and shoulders above any select that you will find. My point is this, you can certainly freeze more than once if you take the proper steps. Just remember when it comes to freezing, the faster the better and when thawing the slower the better. Even taking these steps you will reach a point where reduced quality becomes obvious. If possible, I try limiting refreezing to once. Especially with a real pricey cut. But as with all things, to each their own my friend.

Hook_emHornsfan_74 said:

Thanks @SGH, I didn't think it would hurt it.  

Just remember, and this is just my opinion, freeze it as fast as you can. Example: A deep cold chest freezer set to 0 instead of the little freezer on top of your fridge that is lucky to hold 30 degrees due to being opened frequently.  The faster that it freezes, the better. 

Hook_emHornsfan_74 said:

Yeah I have a stand alone freezer that I use for all the meat and such.  

This is wise my friend^^^^^^^^^^^^^^