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  1. #1
    Join Date
    Mar 2009
    Location
    Tulsa, OK
    Posts
    454

    Default Need opinions on...

    Frozen uncooked brisket. I cooked some for friends and family and it was the absolute worst I have ever had. The meat was ok but just dry as can be. I didn't over cook it, I let it rest of course. I usually cut in and juice is spraying every where. I even injected it with my normal stuff. I froze it in the cryo. I have quite a few briskets from a job that fell through but they paid for the meat and let me keep it. Anyone want to buy some briskets cheap?
    Casual and Competitive Cooking
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  2. #2
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    You saying the freezing hurt them?
    FBJ

  3. #3
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    I wonder if it was an anomaly. I've cooked frozen briskets with great results. I know Joe cooks them from frozen too. Click here
    ~Brian~
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  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Freezing shouldn't hurt it. I think it was the piece of meat. Are these whole packers or flats? How lean was the meat to start with? Did you use a foil pan or straight on the grate? Still think you just got a low quality piece of meat


    Quote Originally Posted by Joneser View Post
    I wonder if it was an anomaly. I've cooked frozen briskets with great results. I know Joe cooks them from frozen too. Click here
    Seems as though that one didn't happen - just red X boxes where some tried to fool us with pics.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Sep 2009
    Location
    Tulsa, OK
    Posts
    1,461

    Default

    Partyshack: I plan to do a brisket this weekend on my NEW UDS that I made my first cook on last week (a 9.93 lb. Butt that was fantastic). I would be willing to purchase one of the frozen butts and give it an honest 12-18 hour smoke on my new UDS.

    PM me and I will give you my cell no. I am in the vacinity of 55th and Lewis and live in South Tulsa near 101st. & Harvard.
    A WORD to the WISE is not necessary....It's the STUPID ones that need advice............
    Brain cells come and brain cells go but FAT cells live forever!
    Life isn't about waiting for the storm to pass.....It's about learning to dance in the rain.

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  6. #6
    SmokyOkie Guest

    Default

    What did you inject it with Lance? I suspect that was the culprit.

    Did you use something like Butchers or Fab?

  7. #7
    Join Date
    Mar 2009
    Location
    Tulsa, OK
    Posts
    454

    Default

    Quote Originally Posted by smokinok View Post
    Partyshack: I plan to do a brisket this weekend on my NEW UDS that I made my first cook on last week (a 9.93 lb. Butt that was fantastic). I would be willing to purchase one of the frozen butts and give it an honest 12-18 hour smoke on my new UDS.

    PM me and I will give you my cell no. I am in the vacinity of 55th and Lewis and live in South Tulsa near 101st. & Harvard.
    They are briskets sorry.

    Yeah I think it might have been the briskets but 2 of them. I'm cooking centercut chops this weekend and didn't thaw a brisket out. I might thaw one out but its hard for me to cook just one. I don't have a lot of experience cooking so low numbers. Its either stuffed or empty. Hmm.
    Casual and Competitive Cooking
    Traeger 124 (sold)
    Backwoods Ext Party Rolling on 10's (sold)
    Original Oklahoma Joes 20" with Vertical Chamber
    Weber Genesis gasser
    Weber Smokey Mountain 22.5
    PS custom
    http://www.partyshacksmokers.com


  8. #8
    Join Date
    Sep 2009
    Location
    Tulsa, OK
    Posts
    1,461

    Default

    I meant BRISKET......Sometimes my fingers just insist on striking the wrong keys. It would be too late to get a brisket thawed and marinated for a Sunday cook. I plan to buy one today and get it ready
    for a Sun. morning cook.

    Thanks for the response and good luck with your next brisket. Am sure with your experience that you will figure it out.
    A WORD to the WISE is not necessary....It's the STUPID ones that need advice............
    Brain cells come and brain cells go but FAT cells live forever!
    Life isn't about waiting for the storm to pass.....It's about learning to dance in the rain.

    TEC/CharBroil Infrared 5 burner w/ sideburner
    UDS Modifications. A Beauty
    Aussie 2 burner propane w/ side burner (Lake)
    Modified Smoke Cube (Lake)
    Modified ECB Propane Water Smoker (Lake)

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