My past three cooks I haven't eaten the point on the brisket. After each cook I've vacuum sealed and then frozen them with the intention of making chili. I've got one from January, one from May and another from yesterday. Anyone have any recipe suggestions?
Also, any input on the best way to defrost them, and do you think the one from January is alright? I read another post in which someone said they smoked the point for an extra long time to get more fat out. Is it alright to resmoke frozen meat?
Thanks for any advice,
John
Also, any input on the best way to defrost them, and do you think the one from January is alright? I read another post in which someone said they smoked the point for an extra long time to get more fat out. Is it alright to resmoke frozen meat?
Thanks for any advice,
John