Just bought a 17 lb. Prime whole brisket at Costco.

NisswaEggMaster

It’s vacuum packed, says it was packed yesterday (4/18/24) and sell by date is 4/25/24.  Question, can I keep it in the fridge, still vacuum packed, another week and cook on 5/2/24?  Or should I freeze it and thaw that week.  Thanks.

ColtsFan

It will be fine. I’ve let them wet age for a couple weeks before 

lousubcap

I am a wet age fan.  However, as with anything you can find pro's and con's on the web.  I generally aim for around 30 days +/-.  I recall that somehow @GrateEggspectations had an air leak in the cryovac seal thus the intro of bacteria, the off gassing and the toss in the garbage journey.  
Edit for the following:
Welcome aboard and enjoy the journey.  Above all, have fun.  
This place can put a hurt on your discretionary income leading you down rabbit holes you never knew existed.  
Stay engaged and fire away with any questions about dang near any subject.  You will get prompt responses across the spectrum.  

Foghorn

Welcome aboard.

Yes, I have had them in the vacuum packed bag for 3-4 weeks and I think they actually get better when they sit longer like that. (maybe it was coincidence).  You should be good.

Take some pics and post them when you do the cook.

lousubcap

If you want to be just like most Q joints brisket is offered with white bread slices.  However, I'm in your camp of no bread-more room for brisket.  
But just serve the way your guests like it.  Remember to slice on demand as it will dry out before your eyes and "Go Baby, go!" May you have the winning horse.  

Foghorn

I only serve buns if I pull it specifically to make sliders.  They are great. Just different from sliced brisket. 

Canugghead

I'm sure other more experienced folks will chime in before long. My two cents... remove packaging and dry age a week or two?

GrateEggspectations

I have wet aged brisket before. I have had mixed results, with some looking like the Goodyear blimp. There are photos somewhere on here. 

lkapigian

GrateEggspectations said:

I have wet aged brisket before. I have had mixed results, with some looking like the Goodyear blimp. There are photos somewhere on here. 

Just a nice case of lacto-fermentation 

NisswaEggMaster

Thanks guys.  I actually got my Egg about 20 years ago and for a few years was on the forum all the time.  I don’t even remember my old username.  After a while I could pretty much cook anything I wanted pretty well, from low and slow butts to reverse sear steaks, etc. so now I only visit the forum every now and then, when I have a question.  A lot of the time I just search and find the answer without posting.

I’m hoping to replicate a successful brisket cook I did a couple of years ago.  I used Aaron Franklin’s salt and pepper rub and pretty much cooked at about 275 dome temp until it got through the plateau to 200 or so.  I debated about butcher paper or foil during the cook and decided that the Egg retains so much moisture in food that I would skip it.  When I took it off I did the foil, towel, and cooler thing for a few hours.  It was excellent.  Yes, I’ll take some pics and post them if you like.

In addition to my large egg, I just got a Kamado Joe Classic III, so I’m figuring our the subtle differences.  Thanks again! 

lousubcap

Welcome back.  I'm sure you can provide valuable insights here.
Regarding foil, butcher paper or nekked; as you well know the bark texture is a big driver in the final approach as is being lazy (my usual default position). Enjoy the cook!

Foghorn

Agree with above.  Welcome back.

NisswaEggMaster

Another question for you all... we’re doing this brisket for a KY Derby party.  When my family eats brisket we usually just eat slices with sauce and sides, no bun.  Do you guys normally serve buns for sandwiches?

Thanks

Elijah

No buns for me. When I take one to my sister's she has started having buns so I guess it's a thing. 

wps456

No buns. Bread (also potatoes, fries, etc) are just fillers in my opinion so you don’t get to enjoy as much meat.

NisswaEggMaster

OK guys, it’s getting closer to the cook and I’m figuring out my timing, etc.  As I mentioned above, a couple of years ago I cooked a similar sized brisket at 275 without foil or butcher paper, and I just looked at my Meater thermometer past cooks, and it only took 6 1/2 hours to hit 200 internal.  And it was phenomenal.  

My old egg didn’t have a very airtight gasket and I couldn’t hold at 250, but my new KJ Classic III is airtight and I should be able to maintain 250.  At that temp, how long do you estimate it will take to reach 200 internal?  Or do you recommend a different temp?  Also, what are the guidelines for FTC?  I think I did it for 3 hours last time and it was great.  Could I do it longer?  For a shorter time?

Another thing... this brisket is about 21” long.  I think last time I hacked off the end to make it fit more easily.  Since that time I’ve heard of people draping the brisket over a rib rack or something so it would fit, is that a good idea?

And finally, is there a way to cook a few days ahead and reheat?  That would really be convenient.  

Thanks in advance.  

lousubcap

PM sent with some brisket info and to address some of your above questions:
First off- I have had quick brisket cooks but never one at the speed you experienced above but as the saying goes, "The cow drives the cook."
In the info I sent I find that most of the time packers will run around  an hour /lb in the 275 *F range.  I would take wherever your cooker settles in the 250-280*F range and go.  Cook til it probes smooth in the thickest part of the flat generally in the 203-208*F range.  
You can definitely drape the brisket to fit until shrinkage solves the oversize issue.  
Regarding FTC-the longer the better.  At a minimum figure out your serve time and aim to have it finish in a window 2-6 hours prior to that.  That way you aren't stressing to finish.  You can do an oven hold for many hours if that fits your time frame.  Google will give you too many options.  
Don't forget to stop the carryover cooking before the FTC.
You can certainly cook in advance and reheat.
Check out Terry Black's BBQ in Lockhart, Franklin's, Snow's or Louie Mueller's (all of whom ship frozen briskets) for their reheat guidelines.  BTW- there are differences so be ready to audible.
Enjoy the cook!

Ozzie_Isaac

lousubcap said:

If you want to be just like most Q joints brisket is offered with white bread slices.  However, I'm in your camp of no bread-more room for brisket.  
But just serve the way your guests like it.  Remember to slice on demand as it will dry out before your eyes and "Go Baby, go!" May you have the winning horse.  

I love cheap super soft white bread with brisket.  Use it to mop up all the sauces and juices and enjoy.  If i am feeling a bit overwhelmed by all the fatty food, I just eat a few slices plain without sopping up all the flavor spilled on the plate.  It gets me back in the game and ready to eat more.