Just wondering about dividing up a brisket. Most weigh 10lbs or over. I would be hard pressed to use up 2 or 3 LBS before it got bad. Is it a bad idea to cut it up and freeze it before cooking, in say thirds and cook 1/3 at a time. Or cook it all at once,and freeze it after cooking. I can't be the only one that has this problem. Something tells me the flavor would come out better doing it all at once. But then again you would probably lose some flavor by freezing it after cooking .
I used to do corned beef on my old brinkman because they are small. They did always come out good though.I haven't cooked any brisket,or any beef either as far as that goes,since I got my 18 WSM. Just wondering how those of you that have been there,done that deal with big briskets,when you only really need small portions. I would like to cook some before winter hits. I am partial to burnt ends. I see the point is what you are after for that,but havn't ever seen it seperate in stores. All advice appreciated.
I used to do corned beef on my old brinkman because they are small. They did always come out good though.I haven't cooked any brisket,or any beef either as far as that goes,since I got my 18 WSM. Just wondering how those of you that have been there,done that deal with big briskets,when you only really need small portions. I would like to cook some before winter hits. I am partial to burnt ends. I see the point is what you are after for that,but havn't ever seen it seperate in stores. All advice appreciated.