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Old 03-31-2011, 05:23 PM   #32
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Join Date: 12-15-07
Location: England

Wonderful information guys thanks.

My butcher is great and will hold whatever meat I buy from him for as long as I need him to. Yesterday I was walking by his shop and saw two beautiful briskets just about to be rolled so I walked in and saved one of them from it's fate. I told him I didn't need it for a few weeks and to hold it till then.

I'm wondering if I should get another vac-packed and have him hold it for a month or two? Would it be better to have it hung without?

Slappin that bass like some delerious funky preist!!!

UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*

British BBQ Championships
Grand Champion 2008
British BBQ Society - Southern Championship
Grand Champions 2009
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