Wet Aging Frozen Beef

[johnec00]

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.

[ecowper]

I think I agree. In fact, I think I'd just leave it frozen until you start getting ready to cook.

[ecowper]

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.

[Murdy]

ecowper You actually put it in the smoker frozen? How does that affect cook time?

[ecowper]

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

[Huskee]

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.

[johnec00]

Yes, dead brain cells in the title should have said wet aging. I guess it cannot be edited though.

[Huskee]

Fixed it! johnec00

[Strat50]

I wouldn't worry over minutia. Just thaw and cook. React to the food as you cook it. It will be fine. Trust Uncle Strat.

[bbqLuv]

Did not have a clue, but now I do, so thanks to all of you.

[Dadof3Illinois]

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.

[Huskee]

100?!?! Wow. No luck here with anything past 69.