How to Freeze Brisket and Other Smoked BBQ

So you came home with more brisket than anyone could finish. Some people plan it that way, and some people just get a little carried away at the counter. (If that's you, our guide to how many pounds of BBQ you need can help next time.) Whatever the reason, you've got good barbecue in the fridge and no plan to eat it this week.

You can absolutely freeze it. Smoked meat does well in the freezer if you get it wrapped up tight and don't let it sit around too long first.

How Soon Should You Freeze Smoked BBQ?

Sooner is better. BBQ leftovers should go in the fridge within two hours of serving, and anything you won't eat in the next three or four days should move to the freezer by then. Meat that goes in fresh comes out tasting a lot closer to the day you bought it.

Let the meat cool before you wrap it, but don't leave it sitting out to get there. If you have a big amount, split it into smaller portions or shallow containers so it chills faster in the fridge. A large hunk of brisket can stay warm in the middle for a long time.

Keep Brisket in a Chunk if You Can

This makes the biggest difference. A solid piece of brisket holds on to its moisture far better than a stack of thin slices, because slices have so much more surface exposed to the cold. That exposed surface is where dryness and freezer burn start.

Freeze it whole, then slice it after reheating. If it's already sliced, don't worry. The next section has a trick for that.

Save the Juice (and the Fat)

Any drippings or juice left in the container are worth keeping. Spoon some over the meat before sealing it, and you'll have moisture built in when it's time to reheat. The rendered fat is worth keeping too. It might look like something to scrape off, but a lot of the smoky flavor lives there.

For brisket that's already sliced, a lot of pitmasters use this method. Lay the slices in a shallow container, pour in enough juice or beef broth to come about halfway up, and freeze it. Once it's solid, pop the block out and wrap or vacuum seal it. The frozen juice protects every slice.

If there's no juice left in the box, a splash of beef broth works fine. Turkey does better with chicken broth or some of its own juices.

Have more drippings than you can use? You can freeze the extra in an ice cube tray. The next time you reheat brisket, toss in a cube or two instead of plain broth. And if you end up with a lot of rendered fat, you can turn it into tallow with our guide to making beef tallow at home.

How to Wrap BBQ for the Freezer

Air does the most damage in the freezer, so the goal is to keep it away from the meat.

A vacuum sealer does this best. It pulls the air out and keeps the meat in good shape for months. Without one, wrap the meat tightly in plastic wrap and then add a layer of foil over it. Freezer bags work too, as long as you squeeze out as much air as possible before sealing. (Curious how foil compares to butcher paper for other jobs? See Butcher Paper vs. Foil.)

Write what's inside and the date on every package. In two months, all those wrapped bundles will look the same.

Freeze in Meal-Sized Portions

Think about how you'll eat it later. A pound of brisket might be Sunday dinner, and a couple of sausage links could be a quick lunch. Freezing in portions means you only thaw what you need.

That matters because you shouldn't refreeze BBQ once it's been thawed and reheated. The second round in the freezer leaves the meat tough and dry.

Freezing Ribs, Sausage, Turkey, and Pulled Pork

Brisket isn't the only thing that freezes well. The moist, fattier cut does especially well, since the fat helps protect it.

Sausage is one of the easiest things to freeze. Keep the links whole, and the casing does most of the work for you.

Pork ribs and beef ribs both freeze best in small portions with the bones left in. Rib bones can poke right through plastic wrap or a vacuum bag, so cover the bone ends with a small piece of foil before sealing. Beef ribs are big, so give each one its own wrap. (If you've got one of our dino ribs left over, that's a good problem to have.)

Turkey breast is lean, so add a splash of broth or juice before sealing. Pulled pork and chopped beef freeze well in bags or containers with a little of their juice, and they work great later in tacos, chili, or sandwiches.

What About the Sides?

Some sides don't belong in the freezer. Potato salad and coleslaw both fall apart: the dressing separates, and the cabbage goes limp. Beans freeze just fine, though. Put them in a container, and they'll be ready the next time you pull out some brisket.

How Long Does Frozen BBQ Last?

For the best flavor, plan to eat it within two to three months. It stays safe longer than that as long as your freezer holds at 0°F, but the longer it sits, the more it dries out and loses flavor.

How to Thaw Frozen BBQ

Move it from the freezer to the fridge the night before. A big chunk of brisket may need a full day. Don't thaw it on the counter.

If you vacuum-sealed it, you can skip thawing and drop the sealed bag right into a pot of hot water. It's one of the easiest ways to bring frozen BBQ back without drying it out. For temperatures, times, and methods for each cut, see our guide to reheating brisket and BBQ without drying it out. And if you'd rather turn that brisket into something new, we have ideas in What to Do with Your Leftover Brisket.

Freezing BBQ Shipped From Black's

You don't have to live near a Black's to keep our brisket in your freezer. We ship nationwide, and our meat travels well.

When your box shows up, unpack it right away. Anything you'll eat in the next few days goes in the fridge. The rest can go straight into the freezer in its original packaging. When you're ready to eat, follow the thawing and reheating steps above.

A box of Texas barbecue also makes a great gift, especially for a Texan who moved away or someone who has never had the real thing.

Stock Up at Black's BBQ

We've never heard anyone complain about having extra brisket in the freezer. Grab a couple of pounds for today and a couple more for later at Black's BBQ in Lockhart, Austin, New Braunfels, or San Marcos.