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Leftover Brisket?

ATXATX Posts: 98
edited 7:03PM in EggHead Forum
Last weekend I smoked a 13.5 pounder and pulled her off around Noon last Monday (18hr cook, my best brisket to date, unfortunately no pics).

Still have plenty of leftovers mostly chopped up w/ some big chunks of the flat and point. So it's been in the fridge 5 days now, will this puppy keep past that or should I just toss it at this point? Thanks in advance.

Amaury

P.S. Sorry to hear about Car Wash Mike. Never had the pleasure of meeting him, but I know he was one of the forum's mainstays, and I also know from personal experience that his recipe and method of Eggin' babybacks is outstanding!

Comments

  • cookn bikercookn biker Posts: 13,407
    Generally you have 7 to 10 days. I stick with 7. You could freeze it.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • ChubbyChubby Posts: 2,939
    Burnt End Sammies come immeadiatly to mind!


    edbb98e5.jpg

    Got Buns?
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • Carolina QCarolina Q Posts: 9,201
    Last one I did, I sliced the leftovers and put enough for one or two sandwiches in vac bags with some bbq sauce. Sealed them up and put 'em in the freezer. To reheat, I let a bag thaw, then poked a few holes in the vac bag and nuked it. Mighty tasty - much better than reheated butt!

    If you’re afraid of butter, use cream.    Julia Child


    Michael 
    Central Connecticut 

  • ATXATX Posts: 98
    Oh man, think burnt ends it is! How long & what temp did you smoke those for and what did you use for sauce?
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