Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Suspend after wet brine and before cook?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Suspend after wet brine and before cook?

    I was going to cook two butts today, but am feeling so poorly, I just can't get 'er done. [Just my arthritis, vertigo and 10 deg F outside.] They've been in a wet brine for two days, so I'm thinking I'll rinse them off good, rinse out the storage tub, dry everything and put everything back in the fridge until I can manage the cook. Does anyone see any problem with this?

    Thanks, as always,
    b

    #2
    Nope. As long as you don't push them past their use-by date you're good.

    Comment


    • Bruceski44
      Bruceski44 commented
      Editing a comment
      Thanks! Looks like the weather Wednesday will be more suited to tending the KBQ outdoors. I hope my body gets the message! :-)

    • Huskee
      Huskee commented
      Editing a comment
      Bruceski44 Sorry to hear you're feeling under the weather. I'm with texastweeter below, if you think another 5 days is a stretch for its freshness life, it might be safest to just freeze now, pull out to thaw Mon night.

    #3
    If need be, freeze the. Then thaw when you are better. They will already be brined

    Comment


      #4
      Nope, No problem. You an put some rub on the meat and let it sit for a few days too. It really allows that rub to set up nicely on the surface of the meat.

      I hope you feel better!

      Comment


        #5
        Thanks all! Took a couple of pills and feeling better now. Nobody should feel this poorly unless drinking was involved!
        Anyway, I got the butts into the smoker just now. External temp up to 20 F. Internal temp is 250 F. I could really see the water vapor coming out before things settled down. My first cold weather cook.

        thanks again for the advice and well wishes. Both are good to know.
        `
        Attached Files

        Comment


          #6
          Glad to see you're able to push ahead with Plan A! Have a great cook. I'm doing a couple tri tips tonight myself.

          Comment


            #7
            Get better soon.
            Happy grilling to you

            Comment


              #8
              Good to see you were feeling up to cooking. Hope everything turned out well and that you are feeling better.

              Comment


                #9
                Atta boy, some cold crisp air may be just what the Dr. ordered for you.

                Comment


                  #10
                  Glad you felt up to the cook, hope it turned out great, and hope you continue to feel better!

                  Comment


                    #11
                    Thanks all. Just really appreciating you all, especially today.

                    Comment

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    Guest
                    500
                    ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    Yes
                    ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2026-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
                    /forum/free-deep-dive-guide-ebook-downloads