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How long should I wait?

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    How long should I wait?

    Hey folks, my neighbor called me today to tell me that he took a bull off today to be slaughter and since I'm all the time inviting him and his family over for some brew and Q he wanted to pay me back by giving me some of the beef. I told him I didn't want it but he wouldn't take no for an answer. So anyway, my question is how long can I let the brisket sit in the fridge before smoking? I'm sure it will only be wrap in white butcher paper.

    #2
    I freeze my briskets I get at Costco and can't tell the difference from a fresh one from the butcher, maybe get in a sealed plastic bag and freeze it so you don't have to worry. By the way you could get the salt on before you freeze, I just finished salting/bagging/freezing 2 tri tips.

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      #3
      I think that's what I will do with it all SMOG MAN just dry brine it, vacuum seal and freeze. Thanks

      Comment


        #4
        Would it be OK to inject with that Butcher's Injection? Just wondering if all those other ingredients (phosphates and what not) would do well with freezing.

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Paul can experiment. I don't need injection for succulent brisket.

        • DWCowles
          DWCowles commented
          Editing a comment
          Nope, you just chop it up...😂

        • PaulstheRibList
          PaulstheRibList commented
          Editing a comment
          I have done only 1 successful Side-By-Side Injected vs. Non-Injected brisket test. Injected was better, but not a huge difference.

          On the plate are Injected vs. Dry Brine, in 24 and 48 Hr Vareties, as well as Plain (non-brined).

        #5
        DWCowles, I can't argue with any advice given here so far! My question is with your opening Description, "Friend" & "Bull"? This leads me to two followup questions How Good a Friend and How Old a Bull? If it is an old Balogna Bull being retired You might want to Start Cutting Wood Now! Was it Grain Fed to Finish? I am not a Beef Producer but my Dad was and a good one! Protein is Protien but some is Chewier than others!
        Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

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          #6
          lets see a picture of that brisket DW!

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          • DWCowles
            DWCowles commented
            Editing a comment
            I have to wait till I get home in 2 weeks and besides that he just took the cow off yesterday.
            Last edited by DWCowles; October 26, 2016, 01:43 PM.

          #7
          Why don't you smoke it......then you won't have to worry!

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            I mean....most of the stuff that goes in my smoker doesn't last long enough to justify freezing!! PaulstheRibList with that new Mixon Smoker, I am sure you understand better than I!

          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            It's partly just that having to organize lots of stuff is not fun for me, so when I put something in the freezer, the next time I think about it is when I'm having to clean/move/defrost the freezer!

          • Spinaker
            Spinaker commented
            Editing a comment
            Guilty as Charged PaulstheRibList

          #8
          Well I was wondering if I can aged it some before smoking Spinaker but thanks for the ideal

          Comment


          • Spinaker
            Spinaker commented
            Editing a comment
            Hahaha, Yeah I know, I was just giving you a hard time. I usually age mine about 30 days in a cryovac. If you can cryo it wait 30 days. If not, I would salt it and let it sit, uncovered, in the fridge for upto 5 days. Or Freeze it.

          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            I have wet-aged in the factory cryovac for over 60 days. Great Stuff!

          #9
          Pretty standard is to let beef hang for 14 days after slaughter and before butcher. Lobel's will dry age up to 6 weeks commercially.

          Comment


          • DWCowles
            DWCowles commented
            Editing a comment
            Thanks, that pretty much answer my question and my neighbor said the same thing today.

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