Cryovac hole problem

DMDon · 04-06-2010, 09:53 AM

I took a couple of briskets out of the freezer on the 1st, to start a slow thaw. I flipped them over on Sunday. this morning I noticed some blood in the bottom of the fridge, I didn't have time to examine in detail, but it must be a small hole. This fridge is only opened 2 to 3 times per week and keeps at about 35 degrees. I plan to use these for a comp this weekend, what are the chances this brisket will be ok untill then? I don't have a food vac large enough to revac it. Will it help it I wrap it tightly in plastic wrap. I'll probably take an extra brisket along just in case, but would really like to salvage this one if possible. What do you suggest?

Scottie · 04-06-2010, 09:59 AM

My guess is they should be fine. I've had that happen to me when doing the slow thaw and they were still good. If not, you will know right away if they are bad... Beef is a pretty hardy meat...

KC_Bobby · 04-06-2010, 10:34 AM

Does Darren have a large cryo machine?

Will some serious layers of saran wrap help or is that useless?

RobKC · 04-06-2010, 10:45 AM

I'd wrap it or bag it to finish the thaw. It should be fine for this weekend.

musicmanryann · 04-06-2010, 10:52 AM

They will be fine--happens to me all the time. The outside will discolor a bit from oxidation, but other than that they should be all good.

Jorge · 04-06-2010, 10:55 AM

If it's bad, you'll smell it when you cut the cryo. Should be fine, and I'm guessing that you are going to probably be trimming it up Thurs. or so anyway.....

ique · 04-06-2010, 11:07 AM

Quote:

Originally Posted by DMDon

I took a couple of briskets out of the freezer on the 1st, to start a slow thaw. I flipped them over on Sunday. this morning I noticed some blood in the bottom of the fridge, I didn't have time to examine in detail, but it must be a small hole. This fridge is only opened 2 to 3 times per week and keeps at about 35 degrees. I plan to use these for a comp this weekend, what are the chances this brisket will be ok untill then? I don't have a food vac large enough to revac it. Will it help it I wrap it tightly in plastic wrap. I'll probably take an extra brisket along just in case, but would really like to salvage this one if possible. What do you suggest?

Agree that it should be fine. I'd get it out of that cryo though. Then you will really be able to tell if its fine. Maybe get your trimming done early and then re-wrap tight in lots of plastic wrap.

04-06-2010, 09:53 AM	#1
DMDon Full Fledged Farker Join Date: 05-08-07 Location: Ankeny, IA	Cryovac hole problem I took a couple of briskets out of the freezer on the 1st, to start a slow thaw. I flipped them over on Sunday. this morning I noticed some blood in the bottom of the fridge, I didn't have time to examine in detail, but it must be a small hole. This fridge is only opened 2 to 3 times per week and keeps at about 35 degrees. I plan to use these for a comp this weekend, what are the chances this brisket will be ok untill then? I don't have a food vac large enough to revac it. Will it help it I wrap it tightly in plastic wrap. I'll probably take an extra brisket along just in case, but would really like to salvage this one if possible. What do you suggest? __________________ Boondoggle BBQ American Royal Open Grand Champion 2009 FEC-100, GMG Bowie, Weber kettle 22.5 w/rotisserie KCBS CBJ #23234

04-06-2010, 09:59 AM	#2
Scottie Quintessential Chatty Farker Join Date: 11-03-06 Location: Chi-Town	My guess is they should be fine. I've had that happen to me when doing the slow thaw and they were still good. If not, you will know right away if they are bad... Beef is a pretty hardy meat... __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

04-06-2010, 10:34 AM	#3
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	Does Darren have a large cryo machine? Will some serious layers of saran wrap help or is that useless? __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

04-06-2010, 10:45 AM	#4
RobKC is one Smokin' Farker Join Date: 07-10-07 Location: Summerville, SC	I'd wrap it or bag it to finish the thaw. It should be fine for this weekend. __________________ Go For Smoke BBQ - Summerville SC

04-06-2010, 10:52 AM	#5
musicmanryann is One Chatty Farker Join Date: 06-11-08 Location: Ames, Iowa	They will be fine--happens to me all the time. The outside will discolor a bit from oxidation, but other than that they should be all good. __________________ Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store [URL="http://s674.photobucket.com/albums/vv102/Ryannewstrom/Jambo%20--%20The%20Orange%20Monster/"]Jambo -- The Orange Monster[/URL] [URL="http://www.bigtzbbq.com/#!__main/links"]www.bigtzbbq.com[/URL] Join our [URL="http://www.facebook.com/home.php?ref=logo#/group.php?gid=101606657515&ref=ts"]facebook group[/URL]

04-06-2010, 10:55 AM	#6
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	If it's bad, you'll smell it when you cut the cryo. Should be fine, and I'm guessing that you are going to probably be trimming it up Thurs. or so anyway..... __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!