When you got 4 briskets weighing approximately 60 pounds in the fridge thawing out for one week, and you go to get them out in order to start trimming, only to find out that someone has transferred them to a commercial freezer and has refrozen the darn things.
Yeah, it sours the ever-living crap out of a brisket. Plus you have the food safety aspect of things and no tellin' what on the surface begging for a temp over 41 degrees.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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