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Brisket question

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?

Brandon - Ohio


  • saluki2007saluki2007 Posts: 4,688
    You're fine
    Large and Small BGE
    Morton, IL

  • bgebrentbgebrent Posts: 19,726
    You're fine
    No worries.
    Sandy Springs & Dawsonville Ga
  • lousubcaplousubcap Posts: 20,217
    edited July 13
    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;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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