Yes, I have used them since last Fall. We used them at the Chest-to-Chest, when I was cooking with Double Trouble, and we finished well.
The ONLY issue I've had is that about 50% of the time the plastic packages have holes in them when they arrive (which I discover when thawed), and I have to immediately transfer and reseal them using my Weston 2300. I have no problem doing that, and in fact, I trust my own sealer more than most brisket cryopacs I find. I age my briskets, and have never had a "green" one, or one that went bad. If you have one go bad, it is either due to an undiscovered leaky (air transfer) package, or you're aging at too high of a temp.
In my first 2012 contest at North Platte NE, I finished 8th with one, and I have confidence that the aged ones I'll be using over the next few months will do just as well as any $140 Wagyu.
I would put Creekstone Master Chef Prime up against any other Prime Grade brisket on the market.
Just my $.02
__________________
[SIZE=2]Kevin
[B]Swinestone Cowboys BBQ Team[/B]
FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829
[/SIZE]
|