I defrosted a beef brisket in the refrigerator. When I looked at the size of it, versus the size of my slow cooker, I knew that the whole thing wouldn’t fit. I put the barbecue rub on the whole piece of meat, put half of the meat in the slow cooker and half in a freezer bag. The half that is in a freezer bag is currently in the refrigerator.

In terms of taste and texture, would it be better to cook that piece and freeze it like leftovers, or simply wrap it correctly for the freezer and make it some other day?

Best answer gets to come over for dinner!

Topics: food, cooking, meat, quality, freezing, flavor, food prep