MMMM.. BRISKET..
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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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Old 05-26-2019, 08:49 AM   #31
Mikhail
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Sounds perfect.
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Old 05-26-2019, 09:00 AM   #32
Big George's BBQ
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Agree Go for it If the cryovac is in good shape you should have a really nice cook That would have been a heck of a shoulder
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Old 05-26-2019, 01:30 PM   #33
Czarbecue
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Quote:
Originally Posted by EyeBurnEverything View Post
I forget about $60 briskets for months/years, but theres no reason to think about a cryovac hunk of meat. They will keep for ever if deep froze. I have meat in my deep freezer since 2014, it still looks the same as the day i froze it. It amazes me the lack of knowledge with some of the vets on this site.

The comment was about temptation and not how capable a cryovac is.
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Old 05-26-2019, 02:48 PM   #34
SonnyE
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I would:
Thaw it.
Smell it.
Cook it.
Eat it.

And share the pron so the rest of us can drool over it.
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Old 05-26-2019, 05:41 PM   #35
Smoke Dawg
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Quote:
Originally Posted by jasonjax View Post
It's going on the Memphis elite @250 to an internal temp of about 125 w/ a simple rub (probably SPOGOS) and then will come off and rest while the Memphis gets up to ~600 for a good sear after a garlic butter herb compound has been applied. Will spend about 10 mins on the cooker for a nice crust to form and then off! Looking forward to tasting it!

Sounds good (I was thinking it should go for a spin!)
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Old 05-26-2019, 06:18 PM   #36
Dustin Dorsey
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If it was vacuum packed it's fine. I've only really gotten freezer burn when I lost the seal somehow.
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