Freezing Packer Briskets for Later Use?

[Martin G]

I have had trouble in the past freezing raw meat.  It ends up changing the texture in a negative way.  I've always bought the meat from the store, in a foam tray wrapped in plastic.  I've been thinking of buying packer briskets when they're on sale and freezing them.  These briskets would be whole, vacuum packed, but not already frozen.  Does this work and how long can I keep them in the freezer?

[UWFSAE]

Whenever I see a good sale on cryovaced choice or prime briskets I’ll usually pick up 4-6 of them for later use.  If it were a standard shrink wrap I might be hesitant but I don’t think you should be terribly concerned if they’re vacuum sealed, stored in a temp-stable freezer, and used with a six month window.

[smokeasaurus]

If the cryovac is good and tight go ahead and freeze. You will be fine. I have a 14 lb Hereford certified packer that was shipped to me frozen so it was a no brainer just to toss it in the chest freezer.

It has been in the freezer for about 3 months now so following UWFSAE's good advice it is going to go on the pit soon.

[GusRobin]

I freeze them also. AS smoke says, if the original cryovac is tight I just throw them in the freezer. If not, I vacuum seal them and freeze.  I defrost by putting them in the fridge and letting them defrost over a couple of days. Never had a problem.

[rexster314]

I just did 2 HEB packers I got on sale 2 years ago. Forgot about them actually. Defrosted, trimmed a little bit, rubbed down with Bolner's Brisket Rub, let set overnight, and put them on the next day. Turned out great

[Martin G]

Thanks for the replies!!  I'll keep watching for a sale and not worry about freezing the briskets.   

[smokeasaurus]

I just did 2 HEB packers I got on sale 2 years ago. Forgot about them actually. Defrosted, trimmed a little bit, rubbed down with Bolner's Brisket Rub, let set overnight, and put them on the next day. Turned out great

Good to know. I can wait a little longer to do that Hereford Packer, not quite ready for chopping wood and managing a fire for 18 hours......

[TwoPockets]

I have a couple of Food Saver baggers. I have bagged and frozen meat for up to a year and it comes out looking fresh from the butcher.

[TentHunteR]

I've never frozen a brisket, but I have frozen cryovacced pork shoulders more times than I can count with no bad results.  Cryvaccing makes a big difference.