Last week, I took out a brisket and rubbed it up. Then it started pouring. So I put it in the fridge until the next night and smoked it. It was only about 10.5 pounds and it was on for 12 hours, but only at about 180* towards the end. It probably needed another hour or two, but I vacuum sealed it and will simmer it to reheat.
My question is whether you think letting it sit in the fridge, out of the cryovac, was a bad idea? A lot of liquid was drawn out, but I'm guessing that this wasn't fat, so it should still be moist. (I know, I can just wait until I eat it on Tuesday night...)
My question is whether you think letting it sit in the fridge, out of the cryovac, was a bad idea? A lot of liquid was drawn out, but I'm guessing that this wasn't fat, so it should still be moist. (I know, I can just wait until I eat it on Tuesday night...)
