General Discussion 3

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?

Want to stay up to date with this post?
Log In or Sign Up to comment

Recommended From CH