I bought a really nice brisket at a really good price from my favorite meat market today. My butcher is trying a new supplier and asked me to try it out in return for a review. It has a recent butcher sate and was in a Cryovac. He opened and cut it for me (about 7lbs of point on top of flat).
Question is: I had planned to cook it this weekend, but plans are rapidly changing and not in favor of me and my brisket.
How long will it keep wrapped in butcher paper?
Should I go ahead and freeze it for another good day?
Personally, I'd freeze it. You don't want to lose a good piece of meat. I'd only keep it in the fridge and dry-brined for 2 days max. Mebbe others have experience with longer fridge times, tho.
Thanks Ed! I knew that would be the decision. Just need the backing and support of my brisket brethren.
The other option from my neighbor is possibly to use the FoodSaver vacuum sealer. I know it's not a Cryovac, but....?
Once opened and out I wouldn't go more than probably 3 days even if I vacuumed it. Freezing it won't hurt anything, just wrap it tightly in plastic wrap and then foil, or vacuum it if you can.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I just had a friend toss a picnic ham that she wanted to slow cook. She bought it at the local grocery.
She got it 10 days ago and froze it immediately for a week. She thawed it for 2 days in the fridge. When she put it on to cook, she said it smelled rank. She threw it out, but is still wondering what happened. She feels she did everything right with respect to meat handling safety.
I tend to agree with gcdmd. I think I had a similar situation once with some pork or chicken. Had to be bad going into the freeze, and the long thaw just helped it to go over the top.
Other info...
I also learned ( the hard way ) to cook pork and chicken the day it has thawed. I've tossed both a day later, even though they had been foodsavered! Beef seems a little more forgiving, but I never push it more than a day.
if he dry brines it now would that help it from becoming bad? i know it isn't uncommon for people to dry brine for 3 days before they do a cook so i don't see how this would really be any different. does the salt slow down the spoilage?
Thanks everyone! It is resting nicely in it's own section of the freezer, complete with beach chair and umbrella drinks. I can tell this is going to be one of the good cooks.
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