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Brisket Issues

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    Brisket Issues

    I put an 11 pounder on last night around 7 and it finished around 10 this morning. I'm letting it rest 3 hours wrapped snugly in peach paper and a blanket and tucked down inside of a cooler. Plans have suddenly changed and we won't be eating it tonight but rather tomorrow. What's the best way to store it in the fridge? Despite the overwhelming desire to cut a piece off the end, I will leave it whole until tomorrow so it doesn't lose any deliciousness.

    #2
    I get them into a freezer ASAP as soon as internal temp drops below 140. Preferably on a wire rack. Chill until plenty cool to the touch then transfer to the fridge.

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      #3
      Isn't that dangerous to put hot meat in a freezer? Worried about bacteria growth.

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        #4
        You shouldn't have any problems placing in a freezer once it comes down below 140. I do multiple without any problems. The problem would be placing that big of a hunk of meat straight into the refrigerator while still pretty hot.

        If you have taken that thing to 200+ internal and you still have pathogens, then no matter how cautious you plan to be, you might just have a super bug on your hands that may require HPP, High Pressure Pasteurizing.

        I reheat to 165.
        Last edited by Jerod Broussard; February 12, 2017, 01:26 PM. Reason: grammar grammar grammar

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          #5
          Cool. Thanks. How long should it chill before going to the fridge?

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          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            It typically takes 2-3 hours before I consider them cold enough for the fridge. I REALLY don't want to place anything that is even close to being warm and that big in the fridge. By then it is a matter of killing the fridge and possibly ruining everything in the fridge.

          #6
          My meteor of meat. Pay no attention to that SMALL chopped off piece .

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          • EdF
            EdF commented
            Editing a comment
            Move along, nothing to see there!

          #7
          Originally posted by SlushDeezey View Post
          Pay no attention to that SMALL chopped off piece .

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          NO idea what you are talking about.

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            #8
            Funny how stuff like that happens

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            • lschweig
              lschweig commented
              Editing a comment
              Jerod Broussard I think that is called chef's bonus.

            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              lschweig I cooked one last night for someone I used to work with. Been a while since I regretted not stealing a corner. I resisted begrudgingly.

            #9
            Looks like someone snuck in and whacked off a piece. Yo're lucky they didn't leave the small cut off piece and abscond with the rest.

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            • SlushDeezey
              SlushDeezey commented
              Editing a comment
              Yeah I ought to find that guy

            #10
            Beautiful!

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            • SlushDeezey
              SlushDeezey commented
              Editing a comment
              Thank you. It has that perfect mahogany color and the taste is pretty good too

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