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brisket Juice for storage

 
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Rubit
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Joined: 04 Oct 2006
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Location: South Georgia

PostPosted: Fri Oct 23 09 2:41 am    Post subject: brisket Juice for storage Reply with quote

I use apple juice in the foil pouch when I freeze ribs.

What liquid should I put in with my beef brisket foil pouch before going into the freezer?
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whitey
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Joined: 25 Apr 2008
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Location: washington state

PostPosted: Fri Oct 23 09 2:51 am    Post subject: Reply with quote

If You foil the brisket use it.If you let them rest use the juice in the pan..You can always mix a little apple juice and the brisket juice together and add it.
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CrazyChef
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Joined: 12 Jul 2007
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PostPosted: Fri Oct 23 09 2:55 am    Post subject: Reply with quote

Stupid question, but why use any juice at all? I've frozen both ribs and pulled pork plenty of times, just the way they are, with no ill effects.
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bigwheel



Joined: 06 Feb 2005
Posts: 15
Location: Cowtown TX

PostPosted: Fri Oct 23 09 3:02 am    Post subject: Reply with quote

Well I like to freeze the brisket whole and nekked. If you finish in foil and juiced up as is the custom of some you can collect the juice..chill..defat and freeze it separate. When it comes showtime thaw both. Slice the brisket pan it up add the juice back on it and cover before reheating. That works purty good. For juicing up to finish cooking I like a variant of this concoction.

http://getcookin.pauladeen.com/discussion_posts/list/2/4340/1

bigwheel

ps When it comes time for the mop and meat to meet again and you aint got enough mop add some water and or a little black coffee.
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Shane123
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Joined: 01 Jul 2008
Posts: 61
Location: Philadelphia, PA

PostPosted: Fri Oct 23 09 4:14 am    Post subject: Reply with quote

I don't think you can go wrong with canned beef broth either. I usually mix that in with my mop when doing brisket
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Rubit
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Joined: 04 Oct 2006
Posts: 505
Location: South Georgia

PostPosted: Fri Oct 23 09 7:12 pm    Post subject: Reply with quote

I do use juice in my rib pouch then after reheating I collect the juice and mix with my barbecue sauce and a bit more sugar for basting on the grill.

I don't add anything to my chopped pork until the reheating process and then it is just a thin mustard sauce about two tablespoons per pound.

The brisket question on storage came from my limited experience with the brisket. After eight hours in my wood burner, I cut the point from the flat then back in for another hour, then foil wrapped the flat only, then back in the smoker again so that is when the question came to mind.

Thanks guys for the replies.
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