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In Reply to: Brisket posted by Mike on September 17, 2011 at 19:45:00:
I never keep anything I cook in the refrigerator more than three days after I cook it. Then I either freeze it of pitch it. So my suggestion is to as soon as you can to slice it, immediately slice it, vacuum pack it, and freeze it just as soon as it can be handled, after cooking. Then as close as possible to serving time put the solid frozen, vacuum packed, in boiling water for twenty minutes, cut open the packages and server immediately. Do it right and it will taste like you just cooked it. A Food Saver vacuum sealer works great for this. I learned this on the BBQ Forum and have been doing this for years. Generally when I cook brisket for myself refrigerate what I think I can eat the day I cook it and one more day and freeze the rest. I have packets of brisket, ribs and pork in my freezer enough to get me through most of the winter right now.
As a side note anything you cook starts spoiling as soon as you cook it even in the refrigerator. Refrigeration just slows down the spoiling process. If kept in the refrigerator make sure your refrigerator is cold I try to keep my at 36 to 37 degrees. The same holds true for food kept in freezer, the spoiling process is slowed way drown but kept long enough it will still go bad. I learned this on the BBQ Forum.
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