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.
Announcement
Collapse
No announcement yet.
Brisket Issues
Collapse
X
-
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.
Comment
-
- Likes 1
Comment
-
Jerod Broussard I think that is called chef's bonus.
-
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.
-
Club Member
- Apr 2016
- 18053
- Near Richmond VA
-
Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
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.
Comment
-
Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
-
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Comment
Announcement
Collapse
No announcement yet.
Comment