Is there a problem?

4ever3 · May 3, 2021

Here’s the thang...

I’ve got a brisket in the fridge...

I wanna eat it Friday...

But here’s th’ catch...

We have National’s track meet on Thursday that we’ll leave Wednesday evening for. We probably won’t be home till 2:00 Friday morning.

My thought is to trim the brisket (which is now in the cryovac) Wednesday just before we leave. Wrap in Saran Wrap and put it back in the fridge. Then when we get home from the track meet, fire Mable up and as she’s coming to temp take the brisket out, unwrap, season, and put in the cooker.

Anyone see a problem?

NoOne · May 3, 2021

Don’t see any issues. Season it and let that flavor develop while it awaited the flame in the fridge.

4ever3 · May 3, 2021

NoOne said:
Don’t see any issues. Season it and let that flavor develop while it awaited the flame in the fridge.

So yer saying let the rub sit on it fer 30hrs?

I don’t know if I can bring meself to do that...

NoOne · May 3, 2021

I have done 24 on brisket and butt and they came out amazing. Granted they were mustard slather with rub on top.

If I was forced to, 6 extra hours would stop me.

93_confirmed · May 3, 2021

My only thought, which I could be wrong on, is won't the meat be more prone to spoiling once it's removed from the cryovac. I would keep it as is and do an express trim/season and just eat a little later than planned on the Friday. I dont see the upside to opening it early.

bschoen · May 3, 2021

#gitoutofyercomfortzone

Mikhail · May 3, 2021

I don't see an issue.

rm41400 · May 3, 2021

Edit

I don’t see a problem either way. Smoke on!

4ever3 · May 3, 2021

Thanks y’all...

Bruce and Jeanie are threatening me manhood...

IM DOIN IT!!!

Shiz-Nit · May 4, 2021

No issue brother your plan will work indeed for your brisket.

SweetHeatBBQnSC · May 4, 2021

biggest problem I see is I'm way over here and that brisket is going to be way over there.

4ever3 · May 4, 2021

SweetHeatBBQnSC said:
biggest problem I see is I'm way over here and that brisket is going to be way over there.

I’ll send pics :laugh:

robertm · May 4, 2021

Not a big deal at all to trim a couple days in advance. Just wrap well and throw it back in the fridge. It's not like grinding up the meat where all of it gets exposed throughout to pathogens.

Personally I would rub when you get home and while your heating up cooker.

jermoQ · May 4, 2021

I am on the season it before you wrap in plastic, boat. Give it a chance to dry brine...more flavor!!

kevinstaggs · May 4, 2021

Do I see a problem? I'll tell you after I read your results post and look at the pics...
:-D

4ever3 · May 4, 2021

kevinstaggs said:
Do I see a problem? I'll tell you after I read your results post and look at the pics...
:-D

I knew I could count on you Kevin! :laugh:

But at least ya didn’t question me manhood like Jeanie and Bruce!

#wedointhis

16Adams · May 4, 2021

Good luck at meet.

Run Jump Throw their best

4ever3 · May 5, 2021

Y’all don’t shoot!!!

There was no time to prep the brisket before we left...

The best laid plans go to waist...

Thanks for all your input!

16Adams · May 5, 2021

If you start taking fire send smoke signals, I’ll bring burnt ends.

4ever3 · May 5, 2021

Yes SIR!!!

BYW Adams, seeing as how my kid made it to nationals this month we won’t be headed to Valley of the Gods ta camp, so breakfast at the KOA is off...

Is there a problem?

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is one Smokin' Farker

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Take a breath!

Babbling Farker

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Full Fledged Farker

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Babbling Farker

is One Chatty Farker

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is one Smokin' Farker

Babbling Farker

Babbling Farker

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somebody shut me the fark up.

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somebody shut me the fark up.

somebody shut me the fark up.

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