I thawed a couple of briskets and trimmed them and dry brined Thursday night thinking I was cooking them for this Saturday. Unfortunately, the event isn't until next Saturday. What will happen to the dry brined brisket if left in the fridge for an additional week and total of 8 nights? I do have sous vide equipment but prefer traditionally smoked but it is an option.
What is the best course of action?
1. Do nothing they are in a restaurant tray covered with aluminum foil
2. Vacuum seal and leave in fridge
3. Vacuum seal and put in the fridge.
4. Vacuum seal and sous vide pulling day of and bringing to temperature
4. Or?
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I’ve done a couple chuck roast dry brined for 7 days. They were so dry the outside was like leather, but they cooked up great. Not sure this helps but thought I’d share
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I say vac seal and leave in the fridge. The brisket will wet age a bit more, which won’t hurt it at all. I also see no reason you can’t vac seal and freeze. You can take from freezer straight to the smoker. I do it with pork butt and it works great.
dirtman I actually just start the pork butt at 250 and don’t worry too much. I think you could the same with a brisket, no problem. Add your rub once the brisket is defrosted enough to get a probe into it.
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