oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
 
Thread Tools
Old 06-07-2009, 03:00 PM   #1
Ford
is Blowin Smoke!
 
Ford's Avatar
 
Join Date: 04-14-07
Location: Lakeland Florida
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.
__________________
Ford
Retired competition cook. BBQ mentor.
Ford is offline   Reply With Quote


Old 06-07-2009, 04:44 PM   #2
The Pickled Pig
is One Chatty Farker
 
The Pickled Pig's Avatar
 
Join Date: 06-21-07
Location: Overland Park, KS
Default

Good advice.

Do you ever have problems using frozen brisket for comps Ford?
__________________
Paul Ostrom
The Pickled Pig

Twitter - @ThePickledPig

CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,
The Pickled Pig is offline   Reply With Quote


Old 06-07-2009, 05:25 PM   #3
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Default

I'm not worried....
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Old 06-07-2009, 08:35 PM   #4
Smokin' Joe
is one Smokin' Farker
 
Smokin' Joe's Avatar
 
Join Date: 02-03-08
Location: IOWA
Default

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!
__________________
TippyCanoe BBQ Crew
www.tippycanoebbq.com



Memphis Pro
Backwoods Fatboy
Backwoods Party
Smokin' Joe is offline   Reply With Quote


Old 06-07-2009, 10:54 PM   #5
Just Pulin' Pork
is one Smokin' Farker

 
Join Date: 03-08-08
Location: Overland Park Kansas
Default

Quote:
Originally Posted by Smokin' Joe View Post
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.
Just Pulin' Pork is offline   Reply With Quote


Old 06-07-2009, 11:14 PM   #6
KC_Bobby
Babbling Farker
 
KC_Bobby's Avatar
 
Join Date: 05-03-07
Location: Olathe KS
Default

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.
__________________
Boondoggle BBQ
Country Smokers 450
Weber Smokey Mountain 18"
Proud KCBS Member & Certified Judge

KC_Bobby is offline   Reply With Quote


Old 06-08-2009, 11:16 AM   #7
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Default

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.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Old 06-08-2009, 11:34 AM   #8
Smokin' Joe
is one Smokin' Farker
 
Smokin' Joe's Avatar
 
Join Date: 02-03-08
Location: IOWA
Default

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
__________________
TippyCanoe BBQ Crew
www.tippycanoebbq.com



Memphis Pro
Backwoods Fatboy
Backwoods Party
Smokin' Joe is offline   Reply With Quote


Old 06-08-2009, 11:45 AM   #9
Scottie
Babbling Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Default

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...
__________________
cancersuckschicago.com
FROM SEA TO SHINING SEA BBQ TOUR

Red Jambo one off
FE 100
FEC 100
WSM
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is offline   Reply With Quote


Old 06-08-2009, 01:27 PM   #10
The Pickled Pig
is One Chatty Farker
 
The Pickled Pig's Avatar
 
Join Date: 06-21-07
Location: Overland Park, KS
Default

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!
Quote:
Originally Posted by Scottie View Post
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!
__________________
Paul Ostrom
The Pickled Pig

Twitter - @ThePickledPig

CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,
The Pickled Pig is offline   Reply With Quote


Old 06-08-2009, 01:56 PM   #11
musicmanryann
is One Chatty Farker
 
Join Date: 06-11-08
Location: Ames, Iowa
Default

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.
__________________
Big T'z Q Cru Championship BBQ Team
CBJ #50801
6 WSM's
2 Weber Kettles
FEC100
2 Backwoods Fatboy
2 Not-so-Ugly Drum Smokers from Gateway BBQ Store
[URL="http://s674.photobucket.com/albums/vv102/Ryannewstrom/Jambo%20--%20The%20Orange%20Monster/"]Jambo -- The Orange Monster[/URL]
[URL="http://www.bigtzbbq.com/#!__main/links"]www.bigtzbbq.com[/URL]
Join our [URL="http://www.facebook.com/home.php?ref=logo#/group.php?gid=101606657515&ref=ts"]facebook group[/URL]
musicmanryann is offline   Reply With Quote


Old 06-08-2009, 02:01 PM   #12
Scottie
Babbling Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Default

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.
__________________
cancersuckschicago.com
FROM SEA TO SHINING SEA BBQ TOUR

Red Jambo one off
FE 100
FEC 100
WSM
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is offline   Reply With Quote


Old 06-08-2009, 03:32 PM   #13
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Default

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.
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Old 06-08-2009, 04:13 PM   #14
Scottie
Babbling Farker
 
Scottie's Avatar
 
Join Date: 11-03-06
Location: Chi-Town
Default

So things can form in a vacuum environment? I have never seen that on any of my briskets.
__________________
cancersuckschicago.com
FROM SEA TO SHINING SEA BBQ TOUR

Red Jambo one off
FE 100
FEC 100
WSM
Homer Simpson 22 " Weber Kettle
Red 18 1/2" Weber Kettle
Black 26 3/4" Weber Kettle
Scottie is offline   Reply With Quote


Old 06-08-2009, 04:45 PM   #15
KC_Bobby
Babbling Farker
 
KC_Bobby's Avatar
 
Join Date: 05-03-07
Location: Olathe KS
Default

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.
__________________
Boondoggle BBQ
Country Smokers 450
Weber Smokey Mountain 18"
Proud KCBS Member & Certified Judge

KC_Bobby is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Wet-aging briskets...does position matter? Brew-B-Q Q-talk 12 04-02-2009 02:44 PM
Aging Meat for Comps motoeric Competition BBQ 18 01-30-2009 10:45 AM
wet aging brisket rookiedad Q-talk 4 12-04-2008 02:40 PM
Wet Aging / How Long? Rookie'48 Q-talk 10 09-09-2007 10:21 PM
Dry aging vs. Wet aging Beef tony76248 Q-talk 8 08-06-2007 02:14 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.





All times are GMT -5. The time now is 11:09 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, 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