Brisket life in fridge
- Thread starter BFletcher
- Start date
Timothy F. Lewis
TVWBB 1-Star Olympian
I would think as long as its heated to above 150 you should be alright.
Bill Elwell
TVWBB Pro
I put all my leftover smoked meats in vacuum bags and freeze them. To thaw I just pop the bag into a pot of cold water and let it go to a boil for 5 minutes. In the bag it keeps the juices in while heating.
BFletcher
TVWBB Honor Circle
Thanks. I do that too but in this instance I originally planned on having the leftovers within 2-3 days, so I didn't freeze it. Then plans changed, lol.
Bill Elwell
TVWBB Pro
Clint
TVWBB Olympian
There's a lot to read in the food safety threads, one that sticks with me from K Kruger has always been this (the first is from Kruger, the 2nd is equally relevant, unfortunately):
(((from the Poor Richard Almanack)))
Here's the Kruger Safety Compilation:
https://tvwbb.com/showthread.php?39803-The-Kruger-Safety-Compilation-v0-1
I'll boil it down to this
(I spent a lot of time reading, and as with many subjects, I read a lot more than I understand):Raw meat has spoilage bacteria that will compete with the pathogens whose byproduct is toxins that makes us sick or kills us. The spoilage bacteria may make chicken slimy and smell, but you can cook raw meat that's been mishandled, to a safe temperature, and even though its flavor may be off, it is safe to eat.
Meat that's been cooked doesn't have that spoilage bacteria to compete with the pathogens anymore, and the toxins the pathogens excrete are basically invisible and tasteless, but can be very dangerous. ((My dad's best friend's wife died from bad Chinese in 2005)).
As for safe time in the fridge???? I don't know. I try to cool/fridge/freeze as best I can, and if I see someone's twice boiled meat once, I probably won't eat anything they've made that I didn't see. A week is probably safe, but my personal comfort limit on uncured meats (cured or meats packaged in cryovac are different) would be limited to maybe 5 days. Boiling again probably won't remove the toxins. I'm no expert, that's just my personal understanding, most of my sources, and reasoning. HTH.
Timothy F. Lewis
TVWBB 1-Star Olympian
As always, Sage advice from Clint, thank you for sharing.
Mac LA
TVWBB Super Fan
Not to hi-jack the thread but how long can I keep brisket in the freezer then? I read one of the links that was provided and read the following:
"These bacteria are not a concern safety-wise but do grow from 29-40F, albeit slowly. I'd shoot to consume the frozen product in a relatively reasonable period of time, say 4-6 weeks tops, so as to minimize the chances of off-flavor development."
Started to worry.
I purchased 2 prime briskets from Costco that have package date of 3/30/17, and sell by date of 4/6/17, but they've been in the freezer ever since. I THINK I purchased them on 4/1 but can't recall. I'd hate to have to toss them of course. Should I smoke them this weekend or am I safe, or toss?
Thank you,
Johnny O.
"These bacteria are not a concern safety-wise but do grow from 29-40F, albeit slowly. I'd shoot to consume the frozen product in a relatively reasonable period of time, say 4-6 weeks tops, so as to minimize the chances of off-flavor development."
Started to worry.
I purchased 2 prime briskets from Costco that have package date of 3/30/17, and sell by date of 4/6/17, but they've been in the freezer ever since. I THINK I purchased them on 4/1 but can't recall. I'd hate to have to toss them of course. Should I smoke them this weekend or am I safe, or toss?
Thank you,
Johnny O.
BFletcher
TVWBB Honor Circle
Yeah but the question is when does doubt arise, lol. I reheated and ate that brisket the day in question; I was home alone and while I wouldn't want to suffer any harm my own self I certainly did not want to be responsible for jeopardizing other family members' well being.
BFletcher
TVWBB Honor Circle
Since I'm the OP I'm obviously not one from whom you should take advice, lol, but here is some detail from USDA regarding freezing foods: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/CT_Index
I will say this, however; if I need to be consuming my frozen meat within 4-6 weeks then I'm in serious trouble based on my own history.
timothy
TVWBB 1-Star Olympian
Something I posted before. https://tvwbb.com/showthread.php?37940-Ultimate-Shelf-Life-Guide-*****
Tim
Mac LA
TVWBB Super Fan
Oh man, this helps immensely Tim! Thank you sir.
Now, my only worry is freezer burn...sigh.
You can maximize the shelf life of beef brisket in the freezer by overwrapping the original store packaging with airtight heavy-duty aluminum foil, plastic wrap, or freezer paper or place the package inside a heavy-duty freezer bag in order to prevent freezer burn
I did this with the pork butt because I didn't trust the cryo pack but not with the brisket - we shall see.
Jerry N.
TVWBB Emerald Member
That's my moto too. My DW will smell things and contemplate eating them. I just look at her and say if you have to guess, I'm not eating it. There's nothing that's been in the fridge that's so good that I'll risk being sick. I have other medical issues, and being sick on top of them is a non-starter. Thankfully, fresh food is a short drive to the store and a few minutes to cook it. I'll go with that.
BFletcher
TVWBB Honor Circle
Still, that is not a sensible answer. Does doubt set at 6 hours? 2 days? 6 days?