The Texas BBQ Forum

Hi all
I have never smoked a brisket before
Was in my local grocer this morn and they had a couple of choice grade flats marked down 50%. They where reduced cause of sell date. They where still 4.50 a pound after discount. I figured if I was going to screwup on my first go round it might just as well be a flat.
The one I grabbed is right around 7 lbs.
My first guestion is....more to come later....can I leave it in the fridge for a week. I'd like to smoke it next weekend, or should I throw it in the freezer for a few days.

Thanks
Bill

How's it going Bill [WHITE SMILING FACE]
Um, I myself wouldn't do either to be honest if you can help it. I think you will be better off doing a Fresh brisket for sure. As for letting it sit 7 days in the fridge, that's a tough call. I rarely let beef sit more than 2 or 3 days in the fridge, and even less for pork ribs. They tend to get funky.
Honestly i would find a way to cook it sooner than that, but just my opinion. Hopefully the ladies and gents on here can help steer you in the right direction.

Hi WV
Thanks for the reply
Been doing some reading....sounds like a full packer may be easier to smoke up then a flat
I'm going wait a day or so and decide then to either throw it in the freezer or put it in my pellet smoker before work some morning....worst case scenario I feed it to Buck if it don't turn out.

Thanks
Bill

I leave my briskets in the fridge for 2 weeks with no problem. Even if your sell by date is today it should be fine until the fridge until next weekend.

Thanks Finatic
I looked at the sell date. Not till Weds the 22nd.

Thanks
Bill

I age my briskets as much as 7 weeks as long as temp is controlled and vac bag is not punchured

You're good.

I'd be more concerned that a 50℅ markdown still puts the price higher than a crackhead on a case of red bull... 4.50

I agree with the others, you should be good. Also, you're probably going to trim the putter layer anyhow. Many large cuts of beef stay cooled for much longer in a dry aging process.

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