MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 06-06-2008, 01:01 PM   #1
pigpen269
Full Fledged Farker
 
pigpen269's Avatar
 
Join Date: 09-13-07
Location: Sugar Creek, MO
Default Would you still eat it?

Last night I took out a 7LB brisket out of the freezer and left it on the counter to thaw a little before i stuck it in the fridge. I had also laid a tall over it to keep it a little insulated. I got it out about 7PM. Long story short I forgot about it until 6AM this morning. It was still really cold but it was completely thawed. My thoght is that it would be alright to use but just wanted to see what everyone thinks. I plan on smoking it in the morning. Thanks.
__________________
Large Spicewine
Bandera
Green UDS (UGD)
Blue UDS (UBD)
Homemade 18"/36" Grillzilla
Lang 60, (RIP)
Home Built Trailer (500gallon Oil drum).(RIP)
pigpen269 is offline   Reply With Quote




Old 06-06-2008, 01:11 PM   #2
SpammyQ
Take a breath!
 
SpammyQ's Avatar
 
Join Date: 05-02-08
Location: Mukwonago, WI
Default

I would put it in the fridge and smoke it when you are ready. The temps you are going to take her to will more than kill anything that may have "arrived" while it was on the counter. I assume it was still wrapped whole on the counter?

Only thing is if it smells bad when you unwrap it, I wouldn't eat it then.
__________________
WSM, Green Mountain Daniel Boone,
Weber Q Portable
1956 Weber 22 1/2" Bar-B-Que Kettle
UDS
and a Super Fast R E D Thermopen!!!
SpammyQ is offline   Reply With Quote


Old 06-06-2008, 01:12 PM   #3
cmcadams
Quintessential Chatty Farker
 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Default

I would have measured the temp to decide.. if it was cold enough, no problem,
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Old 06-06-2008, 01:16 PM   #4
HolySmoke
is one Smokin' Farker
 
HolySmoke's Avatar
 
Join Date: 09-14-07
Location: Long Island
Name/Nickname : Jobaba-Que
Default

you would be suprised how long meat will stay good for, as long as the meat still smells good and appears fine go for it. That is as long as it wasn't in direct sunlight & as always if weary ,throw out & get new. I have done stuff like that in the past and have never had an issue. Just look at those survival guy's eating week old dead animals.
__________________
-Joe
Out of the Ashes BBQ Team
"Keeping the Bar in Barbecue"
JC'S BAR-B-QUE & CATERING
http://www.jcbbq.com
LANG 84-Deluxe warmer, Webber Kettle
18WSM & 22.5WSM, Smokey Joe, Meadow Creek PR60,
Meadow Creek PR72, Backwoods Fatboy (2x)
HolySmoke is offline   Reply With Quote


Old 06-06-2008, 01:37 PM   #5
pigpen269
Full Fledged Farker
 
pigpen269's Avatar
 
Join Date: 09-13-07
Location: Sugar Creek, MO
Default

thanks guys. I was pissed off when i came down stairs this morning and seen it. It was still pretty cold so i wasn't to worried but the wife kinda freaked out when i put it back into the fridge.
__________________
Large Spicewine
Bandera
Green UDS (UGD)
Blue UDS (UBD)
Homemade 18"/36" Grillzilla
Lang 60, (RIP)
Home Built Trailer (500gallon Oil drum).(RIP)
pigpen269 is offline   Reply With Quote


Old 06-06-2008, 01:42 PM   #6
ThChrMn
On the road to being a farker
 
ThChrMn's Avatar
 
Join Date: 05-28-08
Location: Hartford, MI
Default

You should be fine.
__________________
ECB Moded, Weber 22.5, Weber 18.5, S-n-P Deluxe (newer, crappier model)
ThChrMn is offline   Reply With Quote


Old 06-06-2008, 01:50 PM   #7
Arlin_MacRae
somebody shut me the fark up.
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Default

For that I use my nose and see if it's slimy at all.
__________________
Arlin MacRae

Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Certified KCBS Master BBQ Judge
Arlin_MacRae is offline   Reply With Quote


Old 06-06-2008, 02:06 PM   #8
Countryhb
is One Chatty Farker
 
Countryhb's Avatar
 
Join Date: 06-11-07
Location: Huntington Beach, CA
Default

Quote:
Originally Posted by HolySmoke View Post
Just look at those survival guy's eating week old dead animals.
Not trying to be a jackarse here, but what survival guys are you watching eating week-old dead animals? I must not be seeing them because they must be dead by now.

That's one of the big no-no's in a survival situation...no eating old dead animals. Fresh kill is OK...not so fresh, not so much. Unless, of course, you are talking about week-old kill in Alaska in the dead of winter...different story there. A week-old carcass would have maggots, and if it's got maggots, it's not good to eat.

Sorry about the hijack!

I would NOT eat that brisket. My health is worth a lot more than the price of that brisket.
__________________
Jet Coatings Smokin' & Fishin' Crew
Vegetarian...Indian word meaning lousy hunter.
Did someone say ROAD TRIP?!?!
Kamado #7
BWS Party
NB offset with baffle and chimney mods--STOLEN
Double-barrel 55-gal drum smoker
A farking weed burner...hehe hehe! Fire's Cool!
Countryhb is offline   Reply With Quote


Old 06-06-2008, 02:21 PM   #9
HolySmoke
is one Smokin' Farker
 
HolySmoke's Avatar
 
Join Date: 09-14-07
Location: Long Island
Name/Nickname : Jobaba-Que
Default

check out discovery channel - Survivor Man les stroud - Man vs Wild Bear Grills, yeah it t.v but their still alive...

O.k. then how about this - everyone in third world countries with no refrigeration die of other causes that bad meat...
__________________
-Joe
Out of the Ashes BBQ Team
"Keeping the Bar in Barbecue"
JC'S BAR-B-QUE & CATERING
http://www.jcbbq.com
LANG 84-Deluxe warmer, Webber Kettle
18WSM & 22.5WSM, Smokey Joe, Meadow Creek PR60,
Meadow Creek PR72, Backwoods Fatboy (2x)
HolySmoke is offline   Reply With Quote


Old 06-06-2008, 02:22 PM   #10
Mark
somebody shut me the fark up.
 
Mark's Avatar
 
Join Date: 08-13-03
Location: St. Peters MO: 38.786730,-90.642551
Name/Nickname : Mark
Default

If the meat still has eyeballs attached to it, a reliable way to test for freshness is the eyeball rebound factor. Basically, you push your finger into the eyeball and let it go. If stays indented, it's too old. If it comes right back out, it's fine. Nature's own freshness monitor. I've used it relaibly to test roadkill for years and I'm still kickin.
__________________
Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
Mark is offline   Reply With Quote


Old 06-06-2008, 02:25 PM   #11
cmcadams
Quintessential Chatty Farker
 
cmcadams's Avatar
 
Join Date: 02-15-06
Location: Waynesville, Ohio
Default

First, people in some of those countries die of other things much worse... the meat just didn't have time to get to them! :)

And I have yet to see a brisket with an eye attached....
__________________
Curt McAdams
Livefire Blog

Livefire Whisky

CBJ, some comps, a few awards, Certified Artisan Steak Taster.

XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)
cmcadams is offline   Reply With Quote


Old 06-06-2008, 02:37 PM   #12
HolySmoke
is one Smokin' Farker
 
HolySmoke's Avatar
 
Join Date: 09-14-07
Location: Long Island
Name/Nickname : Jobaba-Que
Default

If the briskit has an eye - RUN, first poke it, then run!!!
__________________
-Joe
Out of the Ashes BBQ Team
"Keeping the Bar in Barbecue"
JC'S BAR-B-QUE & CATERING
http://www.jcbbq.com
LANG 84-Deluxe warmer, Webber Kettle
18WSM & 22.5WSM, Smokey Joe, Meadow Creek PR60,
Meadow Creek PR72, Backwoods Fatboy (2x)
HolySmoke is offline   Reply With Quote


Old 06-06-2008, 02:49 PM   #13
Arlin_MacRae
somebody shut me the fark up.
 
Arlin_MacRae's Avatar
 
Join Date: 04-14-04
Location: Choctaw, OK
Default

No kidding! Maybe with a stick!
__________________
Arlin MacRae

Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Certified KCBS Master BBQ Judge
Arlin_MacRae is offline   Reply With Quote


Old 06-06-2008, 02:57 PM   #14
Idaho Spud
Is lookin for wood to cook with.
 
Join Date: 05-14-08
Location: Rexburg, ID
Default

Quote:
Originally Posted by HolySmoke View Post
If the briskit has an eye - RUN, first poke it, then run!!!
Sure, make me laugh out loud at work.
Idaho Spud is offline   Reply With Quote


Old 06-06-2008, 03:01 PM   #15
Fredbird
is one Smokin' Farker
 
Fredbird's Avatar
 
Join Date: 08-01-06
Location: Columbia, MO
Default

Quote:
Originally Posted by Mark View Post
If the meat still has eyeballs attached to it, a reliable way to test for freshness is the eyeball rebound factor. Basically, you push your finger into the eyeball and let it go. If stays indented, it's too old. If it comes right back out, it's fine. Nature's own freshness monitor. I've used it relaibly to test roadkill for years and I'm still kickin.
WTF!!!!!
__________________
John
Traeger 075
22-1/2" WSM
18" WSM
Weber One-Touch Gold
Aussie Gasser
MOFO Chapter
KCBS CBJ

"BEER is proof that God loves us and wants us to be happy". - Benjamin Franklin
Fredbird is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
I have a dilemma... How do I eat healthy and still eat good BBQ bobaftt Q-talk 31 02-10-2011 07:17 AM
Where to eat? fatts Q-talk 9 06-18-2006 08:01 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:03 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts