BSD said:
I thaw mine slowly in the fridge for a few days before sous vide. They talked at Camp Brisket about cellular membrane rupturing and compromised taste if heated too quickly, or something like. Like college, I was half asleep during that class (meat coma this time vs alcohol the first time in school).
I've always done it that way so I'm not sure how big the difference it is. If NCol goes frozen to sous vide and likes it, then it's probably not a big difference. I trust his tastes.
There's probably something there similar to re-freezing meats that have been froze before, but basically in reverse.
I cook on a BGE so when I cook brisket I usually do two. Sometimes I take the second one to work the next week to feed the office and wont freeze it. Other times I've frozen it to save for a party or tailgate. Don't have any recollection of one being better than another. But you still have the variables of the cook and each brisket being different than another.
OP, if you've got room in the fridge for two briskets then I doubt it would hurt to do what BSD mentioned.
