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OK, so here at the Dawghouse, we cook a lot of brisket, but primarily flats. So today I have a case of packers on. Have split the flats and have them wrapped. The points are in various stages of doneness depending on size. I have already chopped 4 of them and they are in pans, uncovered on the upper racks, w/ a fresh sprinkling of seasoning. I will do the same for the other three points when they are ready.
My question: When all of them are done and cooling prior to wrapping and freezing, should they be sauced before the freeze, or when they are thawed and reheated for serving. First time with this much burnt ends for the freezer, wanting them to be good quality when they are served in a few weeks.
Any suggestions appreciated, thanks in advance.
By the way, it's been about 50 degrees all day here in KC, a beautiful day to be out, as Chez John would say, "in the smoke".
Lee
Dawghouse BBQ