The local Wild Fork outlet has frozen choice brisket at $3.98 which is a pretty good price these days. ($5.19 for prime). It's sold frozen in cryovac packaging and they claim its been wet aged 17 days. I would hesitate to thaw these and wet age, but I thought I'd ask the Pit.
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Charter Member
- Aug 2014
- 963
- Orlando, Florida
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Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
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Founding Member
- Jul 2014
- 5715
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
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Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
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Amazing Ribs Brazilian Steak knife set
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Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
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Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
I think I agree. In fact, I think I'd just leave it frozen until you start getting ready to cook.
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I buy from SRF and Creekstone .... It all arrives frozen. I leave it frozen until I'm ready to cook. I never paid attention to whether they said it was "wet brined" before being frozen, though.
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Murdy Actually, for brisket, I defrost as close to cook day as possible. For pork shoulder, I put it on frozen. Changes cook time by about 30 minutes in my experience.
Here's a frozen pork butt cook that I did: https://pitmaster.amazingribs.com/fo...ozen-pork-butt
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Administrator
- May 2014
- 19875
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
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Just confirming- you mean aging, not brining as in the title?
I regularly go 60 days, but I have yet to attempt intentional aging after freezing & thawing. I don't see why it would hurt really, but I just haven't. I wouldn't worry much about rushing to smoke it after thawing though, as long as it's in the same un-pierced cryo.
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Club Member
- Jul 2017
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- Southeast Illinois
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Cookers I have:
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I'm with Huskee on this one. If you haven't opened the cryo and it's still intact I don't see any problem thawing and aging it. I just did one for over 100 days in my fridge and it turned out awesome but not sure I would go over 60...didn't see that much difference.
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