brisket in fridge, how long b4 it goes bad?

Noob · 02-22-2013, 11:54 AM

So i opened, washed, trimmed & rubbed down brisket. this was Thursday afternoon. Was gonna cook it saturday morning but an unexpected appointment came up saturday morning at 9am and now i have to push the cook to sunday.

The brisket is rubbed with black pepper and kosher salt. It is tightly wrapped in clear p
Shrink wrap (cling wrap).

Will the meat still be good an extra day in the fridge or should i throw it in the oven as the wife suggested and smoke a brisky next month?

LMAJ · 02-22-2013, 12:00 PM

If you hadn't salted it I would be less "concerned". I might think about giving it a good wash, dry it off, and keep it in the coldest part of the fridge till you are ready to cook it. Then take it out of the fridge as you are getting ready to fire up the pit then reseason just before it goes on.
The other option is to freeze it, but not sure that really buys you anything at this point.
Interested to hear what others think.

Fatback Joe · 02-22-2013, 12:05 PM

Should be fine to cook on Sunday IMO.

Should get a nice big "smoke ring" from the time with the salt.

Bludawg · 02-22-2013, 12:16 PM

Noob you need an attitude adj, nothing comes between me and my pit except the second coming and I aint so sure about that either. A man needs his aroma therapy.

deguerre · 02-22-2013, 12:16 PM

I've air aged individual rib eye steaks with the S&P and garlic for three days (Turning twice per day) before with absolutely no problem. I don't think you have to worry.

KnucklHed BBQ · 02-22-2013, 12:20 PM

Don't think you have much to worry about... the salt should stave off anything that might have presented a problem without it... If it was chicken I would have a different opine

deepsouth · 02-22-2013, 12:21 PM

Quote:

Originally Posted by deguerre

I've air aged individual rib eye steaks with the S&P and garlic for three days (Turning twice per day) before with absolutely no problem. I don't think you have to worry.

air aged as in laying on the counter or in a refrigerator?

deguerre · 02-22-2013, 12:24 PM

Quote:

Originally Posted by deepsouth

air ageds as in laying on the counter or in a refrigerator?

In the fridge on a plate. Open to the air. All is good.

deepsouth · 02-22-2013, 12:28 PM

Quote:

Originally Posted by deguerre

In the fridge on a plate. Open to the air. All is good.

Noob · 02-22-2013, 12:40 PM

Sweet! I am thinking i am gonna have a great Sunday :D

02-22-2013, 11:54 AM	#1
Noob On the road to being a farker Join Date: 02-08-13 Location: San Benito, TX Downloads: 0 Uploads: 0	brisket in fridge, how long b4 it goes bad? So i opened, washed, trimmed & rubbed down brisket. this was Thursday afternoon. Was gonna cook it saturday morning but an unexpected appointment came up saturday morning at 9am and now i have to push the cook to sunday. The brisket is rubbed with black pepper and kosher salt. It is tightly wrapped in clear p Shrink wrap (cling wrap). Will the meat still be good an extra day in the fridge or should i throw it in the oven as the wife suggested and smoke a brisky next month? __________________ NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket

02-22-2013, 12:00 PM	#2
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	If you hadn't salted it I would be less "concerned". I might think about giving it a good wash, dry it off, and keep it in the coldest part of the fridge till you are ready to cook it. Then take it out of the fridge as you are getting ready to fire up the pit then reseason just before it goes on. The other option is to freeze it, but not sure that really buys you anything at this point. Interested to hear what others think. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

02-22-2013, 12:05 PM	#3
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	Should be fine to cook on Sunday IMO. Should get a nice big "smoke ring" from the time with the salt. __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

02-22-2013, 12:16 PM	#4
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Noob you need an attitude adj, nothing comes between me and my pit except the second coming and I aint so sure about that either. A man needs his aroma therapy. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-22-2013, 12:16 PM	#5
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL Downloads: 0 Uploads: 0	I've air aged individual rib eye steaks with the S&P and garlic for three days (Turning twice per day) before with absolutely no problem. I don't think you have to worry. __________________ Guerry >^..^< Weber 22 1/2" OTS "Dirty Girl", Weber Performer/Cajun Bandit "Cajun Queen", GOSM "Bubba Q", Maverick et73, RED Thermapen, One Cameron Stove Top "Lazy Girl".It burns sawdust... Avatar by Northwest BBQ!!! If you really care about this place, you'll show some respect for it. Seven Zero notches on my spatula. Join_Us_In_The_Throwdowns_Forum!

02-22-2013, 12:20 PM	#6
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	Don't think you have much to worry about... the salt should stave off anything that might have presented a problem without it... If it was chicken I would have a different opine __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz* (\__/) (='.'=) (")_(")

02-22-2013, 12:40 PM	#10
Noob On the road to being a farker Join Date: 02-08-13 Location: San Benito, TX Downloads: 0 Uploads: 0	Sweet! I am thinking i am gonna have a great Sunday :D __________________ NB Hondo w/ door seals, exhaust mod, two 2" therms @ grate level, homemade baffle & basket