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When to freeze? Post-brine? Post-sous vide?

muzicman82 | Dec 4, 201707:07 PM

Hi all,

I'm making the ChefSteps Smokerless Brisket (again).

It's a 14 lb brisket. It's currently brining.

I know it's so good it won't last long, but I think I want to freeze some for an easier treat later.

So, the question is... Do I freeze after I brine and brush the glaze so I can just drop in the bath later? Or sous vide it and freeze, then rub and finish later?

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