Comp Meats

motoeric · 04-08-2011, 12:32 AM

How long can you leave your pork butts and brisket in the fridge prior to a comp? 1 day? 3? A week?

Eric

Q-Dat · 04-08-2011, 12:59 AM

Brisket should be fine for a long time as long as its in the cryo pack.

With pork and chicken you want to go by the dates strictly.

Fatback Joe · 04-08-2011, 08:43 AM

I usually pull from the stock pile in the basement freezer and give them close to a week to thaw in the fridge.

early mornin' smokin' · 04-08-2011, 09:27 AM

I try for the freshest butts I can find, and the brisket I like to get 3-4 weeks ahead of time and keep it in the basement fridge.

Capn Kev · 04-08-2011, 09:45 AM

Brisket can age for up to 30 days in the cryopac, chicken and pork I like to cook it as close to the kill date as possible. Fresher = better with pork and chicken.

Rub · 04-08-2011, 10:59 AM

Like the others have said, brisket can go for a while (3 weeks +) as long as the cryovac is not broken. My butcher says IBP guarantees freshness for 21 days past the pack date on the case, but the fresher the better IMO.

Jeff_in_KC · 04-08-2011, 03:21 PM

As long as my cryovac is sealed, I usually get 45 to 50 days on my briskets. Pork, I like to be about a full week from kill date before I cook it to allow for the rigor to reduce to relax the muscles. Was told by a butcher it takes about four to five days to get pork to it's best condition to cook. Whether that's true or not, I have no idea. So I just go that route anyway to be sure.

Big Sticky · 04-08-2011, 03:29 PM

Quote:

Originally Posted by Jeff_in_KC

As long as my cryovac is sealed, I usually get 45 to 50 days on my briskets. Pork, I like to be about a full week from kill date before I cook it to allow for the rigor to reduce to relax the muscles. Was told by a butcher it takes about four to five days to get pork to it's best condition to cook. Whether that's true or not, I have no idea. So I just go that route anyway to be sure.

I agree I've kept lots of brisket 50 days. They are not slimy or smelly.

jbrink01 · 04-08-2011, 03:41 PM

A little stinky is good. It's OK on briskets too.........

worthsmokin · 04-08-2011, 04:21 PM

Pork I buy for comps a few days before. Brisket you can wet age up to 45 days then freeze. If you wet age you need to know the kill date (pack date) and the only way get that is on the case it came from.

If you wet age put it in a fridge that don't get used much. Need to maintain a fridge temp of 36-38 degrees

04-08-2011, 12:32 AM	#1
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	Comp Meats How long can you leave your pork butts and brisket in the fridge prior to a comp? 1 day? 3? A week? Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

04-08-2011, 08:43 AM	#3
Fatback Joe is One Chatty Farker Join Date: 01-07-08 Location: Hampden, MA Downloads: 1 Uploads: 0	I usually pull from the stock pile in the basement freezer and give them close to a week to thaw in the fridge. __________________ FBJ WSM Medium Spicewine Stumps GF223 KCBS, NEBS Member

04-08-2011, 09:27 AM	#4
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny Downloads: 0 Uploads: 0	I try for the freshest butts I can find, and the brisket I like to get 3-4 weeks ahead of time and keep it in the basement fridge. __________________ I'm an EGGHEAD, L BGE, dueling weber 26.75's, heineken 22 1/2, and a neglected pro-q 20

04-08-2011, 09:45 AM	#5
Capn Kev is one Smokin' Farker Join Date: 12-08-09 Location: Littleton, CO Downloads: 0 Uploads: 0	Brisket can age for up to 30 days in the cryopac, chicken and pork I like to cook it as close to the kill date as possible. Fresher = better with pork and chicken. __________________ Kevin Feit Swinestone Cowboys BBQ Team FEC-100, Traeger Texas 075, WSM 22.5", UDS, KCBS CBJ #54829

04-08-2011, 10:59 AM	#6
Rub is One Chatty Farker Join Date: 09-25-06 Location: Winter Haven, FL Downloads: 0 Uploads: 0	Like the others have said, brisket can go for a while (3 weeks +) as long as the cryovac is not broken. My butcher says IBP guarantees freshness for 21 days past the pack date on the case, but the fresher the better IMO. __________________ -Rub Swamp Boys “Give a man some BBQ and you feed him for a day. Teach a man to BBQ and you feed him for a lifetime.” --Swamp Boys Proverb Sponsored by Yoder Smokers, BBQR's Delight, 3 Eyz, Butcher BBQ, Grizzly Coolers, Wicked Q Gator Nation

04-08-2011, 12:59 AM	#2
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA Downloads: 0 Uploads: 0	Brisket should be fine for a long time as long as its in the cryo pack. With pork and chicken you want to go by the dates strictly.

04-08-2011, 03:21 PM	#7
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	As long as my cryovac is sealed, I usually get 45 to 50 days on my briskets. Pork, I like to be about a full week from kill date before I cook it to allow for the rigor to reduce to relax the muscles. Was told by a butcher it takes about four to five days to get pork to it's best condition to cook. Whether that's true or not, I have no idea. So I just go that route anyway to be sure. __________________ Big Creek BBQ Competition Team KCBS Member and CBJ #14287 Contest Organizer - Smokin' on Big Creek Co-Founder and Executive Director Operation BBQ Relief, Inc. Visit us at Operation BBQ Relief dot org

04-08-2011, 03:41 PM	#9
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	A little stinky is good. It's OK on briskets too......... __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

04-08-2011, 04:21 PM	#10
worthsmokin Full Fledged Farker Join Date: 09-23-09 Location: Grant City, MO Downloads: 0 Uploads: 0	Pork I buy for comps a few days before. Brisket you can wet age up to 45 days then freeze. If you wet age you need to know the kill date (pack date) and the only way get that is on the case it came from. If you wet age put it in a fridge that don't get used much. Need to maintain a fridge temp of 36-38 degrees __________________ [COLOR=darkgreen]Tyler McElvain [/COLOR] [SIZE=1][COLOR=red]Worth Smokin' BBQ[/COLOR][/SIZE] [SIZE=1][COLOR=darkgreen]26' KZ Toyhauler w/McPike 150 STOKER powered[/COLOR][/SIZE] [SIZE=1][COLOR=red]Red Therma-Pen[/COLOR][/SIZE] [URL="http://www.facebook.com/worthsmokinbbq"][COLOR=#800080]www.facebook.com/worthsmokinbbq[/COLOR][/URL]

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Pre-cooking meats at comp.	patkline9999	Competition BBQ	8	11-15-2011 08:53 PM
Meats for 12	Big_Alvin	Catering, Food Handling and Awareness	5	06-17-2011 08:17 AM
What kinda meats for my first comp?	thenewguy	Competition BBQ	16	01-28-2008 10:33 AM
Using a Pig Roaster for all comp meats	Smokin' Gnome BBQ	Q-talk	8	11-18-2007 08:09 PM
Well done meats	jpw23	Q-talk	29	04-11-2006 05:38 PM