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?