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Brisket question
Leopoldstoch
Posts: 1,182
Trimmed a brisket and covered it rub yesterday. Then life happened and I won’t be able to cook it till Tuesday. Currently sitting uncovered in my fridge on wire racking.
Question is...should I be fine and I am simply overthinking it? Or should I figure out a way to make the cook happen sooner?
Question is...should I be fine and I am simply overthinking it? Or should I figure out a way to make the cook happen sooner?
Brandon - Ohio
Comments
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saluki2007 said:You're fineSandy Springs & Dawsonville Ga
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I'm no expert here but whenever I prep and season a brisket more than a few hours before a cook (which is 99% of the time) I wrap/cover in shrink wrap to preclude any fridge induced drying. My challenge with the cook is to hit the finish-line with a juicy hunk of beef so I limit the moisture loss before the cook. FWIW-Edit: in your current situation I would wrap in shrink wrap and then get the cook going when the schedule allows.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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