Leaving for Clarksville Thurs and was debating on trimming brisket and ribs Wed night and then putting in ziplocks. Have never trimmed Wed before...any concerns I should have? Thanks!
Once you crack open that cryovak, make sure you keep it cold and not in your regular fridge where you open it 30 times a day. If you do that, you should be fine, although your brisket might green a little from the oxidation, but that is okay.
I agree... My first priority would be Chicken, then Ribs, Brisket, and last would be Pork. Those chicken breasts (j/k thighs) seem to take forever, plus I save the extra meat for stir fry & pot pies so keeping that cold (ie. safe) is a pain at the comp.
I think you should be fine even starting Tuesday evening as long as you store the meats in a cooler packed with ice.