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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 03-21-2009, 04:03 PM   #1
HBMTN
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Default First time ageing briskets for comp

In my area you can't get whole packer briskets unless you order a case which I did and picked up today. I have never aged briskets before, I got these for Pork in the Park Salisbury, Md on April 17th. The case box had a date of March 9th, I put them in a refrigerator that never gets opened. I figure that is roughly 38-40 days. Anybody see anything wrong with my plan? Thanks

Ruben
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Unread 03-21-2009, 04:28 PM   #2
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I guess my only question would be how fast you gonna use up the rest of it after the comp? Or, are you gonna freeze it?
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Unread 03-21-2009, 05:10 PM   #3
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I am going to freeze 4 of the six and use for a Saturday BBQ, but I figured I would age them before I froze them. What do you think?
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Unread 03-21-2009, 07:33 PM   #4
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Age then freeze. 35 to 55 days , usually towards the high end with me. Check that cryovac has not leaked or toss. Also, there is a odor that comes from the plastic that should rinse away. If it does not, I toss. I have aged longer and had no bad smell, but did not cook. It is important that air is stable, meaning door stays shut.Notes are very important, as it is crucial to know the pack date. What you are looking for is a more rich, beef smell. Good luck, Steve.
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