Angus Brisket ..........?


 
PeterZ

PeterZ

TVWBB Pro
Stoped by RD today thanx to KCBS member card =)
Purchased nice Angus Brisket. not going to be able to cook it untill monday.
What do u think- Is it going to be ok in the frindge for 3 days ?

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Peter
 
Saw a video the other day of a Smoking Class by a Champion Smoker and I am sorry I do not remember his name. He is also a Butcher. When he gets his brisket's he keeps them in the fridge for weeks to wet age them. He says as long as they are cryovacted they are good.
 
Peter, how much was that a pound? I made the mistake of buying a packer this morning at Walmart. It was select for 2.59 lb and then went into smart and final and they had packers for 2.39 lb. for choice. Will have to check out restaurant depot. TIA
 
Bob Ivey said:
Peter, how much was that a pound? I made the mistake of buying a packer this morning at Walmart. It was select for 2.59 lb and then went into smart and final and they had packers for 2.39 lb. for choice. Will have to check out restaurant depot. TIA
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Picked up one yesterday at RD, Angus brisket for 2.95 lb. They also have choice for like 30 cents a lb cheaper.
 
Bob Ivey said:
Peter, how much was that a pound? I made the mistake of buying a packer this morning at Walmart. It was select for 2.59 lb and then went into smart and final and they had packers for 2.39 lb. for choice. Will have to check out restaurant depot. TIA
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It was $2.88/lb. at RD. I have bought couple before at Albertsons for $5.99/lb choice ( no Angus) :mad: will never do that again.
You can get into RD if u have a bussines licence or KCBS card.
Hope this helps.

Peter
 
Bill Schultz said:
Saw a video the other day of a Smoking Class by a Champion Smoker and I am sorry I do not remember his name. He is also a Butcher. When he gets his brisket's he keeps them in the fridge for weeks to wet age them. He says as long as they are cryovacted they are good.
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Oh cool. Looks like I may have to wait until wednesday now.

Peter
 
PeterZ said:
It was $2.88/lb. at RD. I have bought couple before at Albertsons for $5.99/lb choice ( no Angus) :mad: will never do that again.
You can get into RD if u have a bussines licence or KCBS card.
Hope this helps.

Peter
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Thanks Peter, It does help. I have to renew my business license anyway. Would love to try the Angus. I just hate business license's and the paperwork that goes with them.
 
Bob Ivey said:
Thanks Peter, It does help. I have to renew my business license anyway. Would love to try the Angus. I just hate business license's and the paperwork that goes with them.
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Or you can join KCBS ( $30.00/year ) and maybe even became CBJ and then you can shop at RD =)

Peter
 
We age ours 50 days for competition, but you need to have the pack date to do this and a dedicated refrigerator. Generally about 21 days old when most places get them in the cooler so 3 days is nothing. I've read you can go 65-70 days, but I'm afraid to go that long with briskets I pay $100.00 for.
 
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Ok, looks like tomorrow is the day to cook it up. Now Im up to 5 days...........but i got my KOSMOS reserve blend Brisket Injection.
Cant wait to try it with the injection. Will report after all done.

Peter
 
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From a sanitary/safety standpoint, aging to the extreme isn't a real concern. The concern comes in the texture of the meat fibers. At that extended time, both for dry and wet aging, muscles break down too much and they turn to mush. I would think that a competition judge would consider it a flaw.

I have dry aged a packer brisket for seven days before. I placed on a wire rack over a sheet pan and placed in the bottom of the fridge. After trimming grossly dried out fat and muscle, I smoked as normal. I could not tell any difference in flavor or texture -vs- dry aging a sub primal for steak fabrication.
 
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