Cooked beef brisket, like other meats, requires a small amount of prep work prior to freezing to ensure optimal results when reheated. Securely wrapping the meat and creating as close to an oxygen-free environment as possible is paramount to avoiding freezer burn. The combination of cling film and heavy-duty food-storage bags keeps the meat protected from both freezer burn and drying effects caused by the evaporators that prevent frost from collecting inside of the freezer.
Remove a piece of cling film approximately six times larger than the size of the brisket and place it on the work surface.
Position the brisket in the center of the cling film. Fold the bottom half of the cling film over the brisket. Fold the right side of the cling film over the brisket, bringing it to the center.
Roll the brisket forward, wrapping it as securely as possible without tearing the film. Fold the left side of the cling film over the brisket, bringing it to the center. Roll the brisket forward again, wrapping it as snugly as possible. Continue rolling the brisket forward until the piece of cling film is exhausted.
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Remove another piece of cling film and repeat the wrapping process beginning with the right side. Place the brisket in a seal-able freezer bag.
Remove as much air as possible from the bag and seal it. Mark the contents and date on the freezer bag with a permanent marker. Place the bag in the freezer.
Store the cooked brisket in the freezer for no more than three months, as its quality diminishes significantly after that time period. Reheat the brisket to 165 degrees Fahrenheit prior to serving. Do not freeze cooked brisket more than once.
- "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006
A.J. Andrews' work has appeared in Food and Wine, Fricote and "BBC Good Food." He lives in Europe where he bakes with wild yeast, milks goats for cheese and prepares for the Court of Master Sommeliers level II exam. Andrews received formal training at Le Cordon Bleu.