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Unread 05-03-2013, 02:44 PM   #20
JD McGee
somebody shut me the fark up.
 
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Join Date: 06-28-07
Location: Duvall, WA
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We buy our comp briskets by the case...wet age them...then freeze them. Very rarely do we ever cook a non-frozen brisket unless the comp date happens to fall on the same day they are finished aging. No problems cooking any pre-frozen meats here...
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Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
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