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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-18-2013, 06:39 PM | #1 |
Got Wood.
Join Date: 10-14-11
Location: Columbus
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Whole Packer Question
On Wednesday, I swung by Restaurant Depot and picked myself up a brisket, a 15lb Superior Angus beaut! I fully intended to cook it this weekend, but I've been unexpectantly swamped with things, and came down with a pretty bad cold as well. I can't taste much in my current state, so I'd like to smoke it next weekend when I'll have more time and hopefully I'm feeling better.
My question is, is it safe to store a big hunk of beef in the fridge that long, or should I freeze it? The brisket is still in its cryovac packing and sealed. I know I've read it should be fine, but I guess I'm looking for a bit of reassurance. I'm not seeing a sell-by date on the package or sticker. |
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01-18-2013, 06:41 PM | #2 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Keep it in there and age it for a bit. Should be fine.
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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01-18-2013, 06:47 PM | #3 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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It will be fine. I'm sure they sell enough to keep them fresh.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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01-18-2013, 06:57 PM | #4 |
is one Smokin' Farker
Join Date: 07-25-12
Location: Huntsville, Tx
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You can keep it in the fridge as long as the door doesn't get opened a whole lot. Even if it does you could put it all the way to the back, and it should be fine at only a week of aging.
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01-18-2013, 07:25 PM | #5 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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I am really surprised it doesn't have a sell by date on it. I thought that was a legal requirement for Cryo'd stuff... Oh well. They are usually good for months when cryo'd. Get better!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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01-18-2013, 07:35 PM | #6 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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^ +1 I agree, they usually have the date on the package or on the label if it is cryo'd because of the longer shelf life.
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01-18-2013, 08:37 PM | #7 |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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I've never had a date on any RD meat I've purchased and after getting spoiled ribs twice (they were obviously expired when opened), I'm done there.
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01-18-2013, 10:08 PM | #8 |
Got Wood.
Join Date: 10-14-11
Location: Columbus
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So I guess I'll chance it. It'll be 10-11 days since I purchased it by the time I get around to the cook. Fingers crossed!
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01-18-2013, 10:11 PM | #9 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Just do the smell test, when you open the package and everything still smells fresh your good to go.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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01-18-2013, 10:17 PM | #10 |
Full Fledged Farker
Join Date: 03-01-11
Location: Mcleansboro, IL
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you should be able to hold it for at least a month, just trim the gray stuff off. As far as buying pork, I only buy ribs or butts by the case with the packing date on them from RD, I don't like anything, anywhere that sets in the display and gets handled by everyone, also I've never bought anything bad at RD.
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"Rural Route BBQ competition team" |
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01-18-2013, 10:20 PM | #11 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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unless that brisket was bad when you purchased it you have nothing to worry about. the last brisket i got from RD actually sat in my garage fridge for about 10 day with no problem.
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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01-19-2013, 12:40 AM | #12 |
Knows what a fatty is.
Join Date: 08-09-12
Location: Colville, Washington
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I have a Choice grade Brisky in the fridge from Cash and Carry for 25 days now. Yours will be fine. I usually try and go for 20-30 days and never had a bad one yet. Nice and tender. Hope you get better soon.
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[SIZE=2]John Rec-Tec#1165, Traeger 075 Texan (1990's model), Weber Genesis E-330, Bradley digital 6 Shelf Smoker[/SIZE] |
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01-19-2013, 04:26 AM | #13 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Chicago Proper
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As for the smell test, I think I have read on here that sometimes when you open the cryovac pack the meat will smell of sulfur. But if you rinse it it should go away. Is that correct? I have never bought cryo-ed meat but think I read that.
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01-19-2013, 05:19 AM | #14 | |
Full Fledged Farker
Join Date: 07-31-11
Location: saint john, nb, Canada...100 km east of Calais, ME
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Quote:
Interesting talk with butcher...The chain grocer had FRESH New Zealand boneless leg of lamb advertised. Being in atlantic Canada I questioned him about being fresh or previous frozen. He assured me of it being fresh cryro'd, showed me bb date couple weeks away and added he found bb date to be very accurate as the lamb would go off within a day or 2 of bb date.
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bark is often better than bite....Offset, UDS, Custom Hybrid |
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