I have a huge whole packer brisket in my freezer. I would like to smoke
the thick side and keep the thin cut frozen for a later use.

What is the best way to go about cutting up a frozen brisket without
power tools?

Can I let it defrost some and then re-freeze the thin portion? I'll
braise it at a later time.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 6/15/2014 5:31 PM, l not -l wrote:
> On 15-Jun-2014, The Other Guy > wrote:
>
>> On Sun, 15 Jun 2014 16:27:43 -0500, Janet Wilder >
>> wrote:
>>
>>> I have a huge whole packer brisket in my freezer. I would like to smoke
>>> the thick side and keep the thin cut frozen for a later use.
>>>
>>> What is the best way to go about cutting up a frozen brisket without
>>> power tools?
>>>
>>> Can I let it defrost some and then re-freeze the thin portion? I'll
>>> braise it at a later time.
>>
>> Defrosting then refreezing is OK, from what I've read,
>> as long as the piece being refrozen isn't let to warm up
>> after defrosting, but kept at fridge temp.
>
> On this week's America's Test Kitchen Radio Show, a similar problem was
> discussed; ATK folk say it is less a safety issue to thaw and refreeze and
> more an issue with tissue damage caused by ice crystals being formed again.
> Subsequently braising the refrozen piece moderates the problem of moisture
> loss from the damaged tissue.
>
Thank you both for the great advice.

I will smoke the brisket and cut it into portions that I can freeze in
boilable bags and freeze for meals.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On Sun, 15 Jun 2014 22:31:53 GMT, "l not -l" > wrote:

> On this week's America's Test Kitchen Radio Show, a similar problem was
> discussed; ATK folk say it is less a safety issue to thaw and refreeze and
> more an issue with tissue damage caused by ice crystals being formed again.
> Subsequently braising the refrozen piece moderates the problem of moisture
> loss from the damaged tissue.

Wooooo scary.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

Janet Wilder wrote:
>
> I have a huge whole packer brisket in my freezer. I would like to
> smoke the thick side and keep the thin cut frozen for a later use.
>
> What is the best way to go about cutting up a frozen brisket without
> power tools?
>
> Can I let it defrost some and then re-freeze the thin portion? I'll
> braise it at a later time.

You have choices.

Were it me I'd defrost the entire piece in the fridge. Shouldn't take
but 24 hours before you can separtate the sections (see option three).
Start smoking the thick part and then start braising the thin part and
refreeze that part... braised brisket freezes well, especially in its
gravy. I'd even slice it, eat what I want and freeze portions, each
with some gravy, with braised veggies too.... Swanson freezes pot
roast dinners no problem.

You can also easily slice frozen meat with a hacksaw
(use a 10 point blade-10 teeth to the inch), lots of people keep a
dedicated hacksaw for food use, good for sawing bone. But it would
likely be difficult if not impossible to saw frozen brisket preceisely
where you'd want it separated.

You could partially thaw the brisket in the fridge, just enough to pry
the parts with your fingers while severing with a boning knife, I've
done that with top round, to separate that fat cap portion. Refreezing
partially thawed beef is no problem.

I'd opt for the first method... I've very often froze left over cooked
pot roast, no different than freezing vegetable beef soup... I freeze
all kinds of stewps, got a load of beef barley 'shroom in my freezer
now.