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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-13-2007, 10:01 PM   #1
ushi
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Default How long does a packer last?

So, I bought a packer brisket about 2 weeks ago. However between work, crap weather, and a dirty pit, I haven't gotten around to Q'ing it. I am planning on tonight or tomorrow, IF it's still good. Is it?

I heard they keep awhile.....
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Unread 07-13-2007, 10:03 PM   #2
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2 weeks without freezing it might be pushing it. Only thing I can say is go by smell.
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Unread 07-13-2007, 10:07 PM   #3
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2 Weeks without freezing, Chunk it. It ain't worth the stomach ache.
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Unread 07-13-2007, 10:13 PM   #4
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It really depends on if it was aged when you got it and if the cry-o-vac is still good. Many people wet age brisket 40-50 days, so if it was fresh when you got it and the cry-o-vac is still good (no holes) then you are fine. The trick is knowing how fresh it was when you got it. Most grocery stores will probalby be pretty fresh. A meat shop might age it ahead of time. I agree with BadBoysBBQ check the smell. Aged meat will have a pungent smell but not rotten.
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Unread 07-13-2007, 10:18 PM   #5
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If it was cryo-vaced and it has been kept below 40* the whole time it aint even ready yet!
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Unread 07-13-2007, 10:34 PM   #6
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sounds good guys. I'll give it a good whiff then.

thanks.
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Unread 07-14-2007, 12:14 PM   #7
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Before cooked- I concer with the smell test.

After cooked- Never had one last more than a week due to rapid consumption.
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Unread 07-14-2007, 01:35 PM   #8
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So what would everyone say ... anything under a week ... don't worry about the smell test? Or just get in the habit of always giving it the smell test?
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Unread 07-14-2007, 01:46 PM   #9
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Quote:
Originally Posted by biffleg View Post
So what would everyone say ... anything under a week ... don't worry about the smell test? Or just get in the habit of always giving it the smell test?
Biff it is a good Idea to get in the habit of examining your meat each and every time you open a package.
You should, look, feel, and smell all the product you cook. Doing so will give you a better understanding of what your cooking, and you will develope a "feel" for good quality verses not so good.
Also you will know what good fresh meat should smell like, so you will know when you hit a bad piece.

FOR YOUR BRISKIT, ushi , a couple of weeks in a decent fridge should do no harm, unless it was over the hill to begin with.
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Unread 07-14-2007, 01:53 PM   #10
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About 3-4 years on average. Or until their knees go.
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Unread 07-14-2007, 01:55 PM   #11
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Quote:
Originally Posted by ushi View Post
So, I bought a packer brisket about 2 weeks ago. However between work, crap weather, and a dirty pit, I haven't gotten around to Q'ing it. I am planning on tonight or tomorrow, IF it's still good. Is it?

I heard they keep awhile.....
If its cro-vaced then it can go for a long time, much more that two weeks. For all those who would throw it away after only a couple weeks please let me know where you live and I will take it off your hands. Now if we are talking pork or chicken, thats a different story.

If you open the brisket and its got a green tinge to it and strong smell although beef can have a strong smell and its feel is slimy even after rinsing it good, then I would say its done went over the hill. But if you have dogs you could cut it up and boil with a little salt and feed it to them so its not a total wast.
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Unread 07-14-2007, 03:30 PM   #12
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Quote:
Originally Posted by Mo-Dave View Post
If its cro-vaced then it can go for a long time, much more that two weeks. For all those who would throw it away after only a couple weeks please let me know where you live and I will take it off your hands.
Yep - If you live closer to Oz than Missouri send it my way.
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Unread 07-14-2007, 03:37 PM   #13
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yup, I always go by the smell and feel. Cryo-vac's last a long time.
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