MMMM.. BRISKET..
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Old 06-07-2009, 03:00 PM   #1
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Default Wet aging brisket for comps

OK people. If you wet age remember to check them once or twice a week. I figured I had 1 more week on 3 nice ones I was going to use at Auburn Hills. Went to turn them and 2 of the cryovacs had failed. Don't know why but the brisket was still good when I cut them open and checked. So they are now in the freezer and will be used next weekend. And the third one looks fine and is in the fridge for next weekend.

Always check once or twice a week just to make sure. Otherwise you can lose the meat and maybe mess up the next contest because of it.

And I have 3 very nice well aged flexible briskets for the Fort. Good eats for the bikers for sure.
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Old 06-07-2009, 04:44 PM   #2
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Good advice.

Do you ever have problems using frozen brisket for comps Ford?
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Old 06-07-2009, 05:25 PM   #3
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I'm not worried....
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Old 06-07-2009, 08:35 PM   #4
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Good advice for sure...

Paul I used to worry about freezing briskets, but I quickly grew tired of trying to find quality briskets. So this year I bought a couple of cases of high quality briskets, aged, and froze them. Used two of them so far with a 9th (out of 71) and a 3rd (out of 43) place call. If there is a big down side to previously frozen briskets I can't see it!
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Old 06-07-2009, 10:54 PM   #5
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Good advice for sure...

Paul I used to worry about freezing briskets, but I quickly grew tired of trying to find quality briskets. So this year I bought a couple of cases of high quality briskets, aged, and froze them. Used two of them so far with a 9th (out of 71) and a 3rd (out of 43) place call. If there is a big down side to previously frozen briskets I can't see it!
Point well made! Nice job and thanks for posting this info.
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Old 06-07-2009, 11:14 PM   #6
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In short, the downside to freezing meat is the possibilities of molecular breakdown as the cells freeze (bust from expanding liquids), thus in theory increasing the amount of moisture loss during the cook. How much damage the freeze does? I don't know.

This is based on information I learned taking the Iowa Barbeque Society Spring Training in 08 held in the Iowa State University Meat Lab. The brisket portion was lead by Steve Bryant of Meadow Valley BBQ, he's an instructor in the Meat Lab. I think he has a Ph.D in something to do with science of livestock processing.
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Old 06-08-2009, 11:16 AM   #7
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I do not wet age and never have. I am convinced that it is more risk then reward. For those who do this is good advice.
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Old 06-08-2009, 11:34 AM   #8
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Quote:
Originally Posted by KC_Bobby View Post
In short, the downside to freezing meat is the possibilities of molecular breakdown as the cells freeze (bust from expanding liquids), thus in theory increasing the amount of moisture loss during the cook. How much damage the freeze does? I don't know.

This is based on information I learned taking the Iowa Barbeque Society Spring Training in 08 held in the Iowa State University Meat Lab. The brisket portion was lead by Steve Bryant of Meadow Valley BBQ, he's an instructor in the Meat Lab. I think he has a Ph.D in something to do with science of livestock processing.
Good to know, interesting stuff. Thanks for sharing
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Old 06-08-2009, 11:45 AM   #9
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I've talked with both Joe and Steve from the ISU meat labs about this topic.... I do not feel that freezing takes anything away from a brisket. I've never had one dry brisket that I cooked that was previously frozen...
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Old 06-08-2009, 01:27 PM   #10
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Quote:
Originally Posted by Smokin' Joe View Post
Paul I used to worry about freezing briskets, but I quickly grew tired of trying to find quality briskets. So this year I bought a couple of cases of high quality briskets, aged, and froze them. Used two of them so far with a 9th (out of 71) and a 3rd (out of 43) place call. If there is a big down side to previously frozen briskets I can't see it!
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I do not feel that freezing takes anything away from a brisket. I've never had one dry brisket that I cooked that was previously frozen...
Practical experience trumps theory any day of the week. I have some aged CABs in the freezer and will put this to use at this weekend's contest.Thanks guys!
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Old 06-08-2009, 01:56 PM   #11
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One thing I learned from NotleyQ was to flash freeze them. The way I understand it is that this prevents the buildup of ice crystals on the surface of the meat, which is what breaks down the cells.

He told me to flash freeze them by making a brisky sandwich with two blocks of dry ice as the bread. Put the sandwich in a cooler and in about a half hour you have yourself a brisky popsickle. Then you can go ahead and throw it in the freezer. I tried it and it worked great!

Thawing properly is also important. The slower you bring it back to life, the better.
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Old 06-08-2009, 02:01 PM   #12
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If it's properly vacuum sealed, how do ice crystals form on the meat? I'm trying to picture that one. I do agree with slow defrosting. I take mine out the Thursday (8 days) before my next contest... So they have lots of time to defrost and I can trim them without them being frozen.
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Old 06-08-2009, 03:32 PM   #13
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Quote:
Originally Posted by Scottie View Post
If it's properly vacuum sealed, how do ice crystals form on the meat? I'm trying to picture that one. I do agree with slow defrosting. I take mine out the Thursday (8 days) before my next contest... So they have lots of time to defrost and I can trim them without them being frozen.
Ice crystals do not require air, they require moisture. Just because there is no freezer burn doesn't mean that crystals haven't formed from the water in the blood we've all seen inside the cryo's and inside the meat and meat cell's.
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Old 06-08-2009, 04:13 PM   #14
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So things can form in a vacuum environment? I have never seen that on any of my briskets.
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Old 06-08-2009, 04:45 PM   #15
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I wasn't trying to start a debate, just simply adding a comment as best I could recall from a class I took. I' don't even know if I agree or disagree with what I heard, I'm not educated enough in meat processing, so I figure they know what can (not necessarily will) happen a whole lot better then I.

As stated, it was based on theories and increased possiblities.
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