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Cryovac'ed Butt

Eggerty
Eggerty Posts: 220
in EggHead Forum
Bought a cryovac'ed butt (2 in package) last Friday, the 20th, from RD.  Should I go ahead and freeze if I was going to cook it on the 5th for the day after Easter?  Wasn't really thinking it was necessary but wanted to get the brain trusts opinion.  Roughly 16 days from original purchase to cook day. No recommended date to use by.
LBGE - Nov/'14
A Texan residing in Denver, CO.
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Comments

  • jtcBoynton
    jtcBoynton Posts: 2,814
    GFS marks their cryovaced butts with sale by date one month after the packing date.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Eggerty
    Eggerty Posts: 220
    Much appreciated @jtcBoynton. I figured I would be ok and thought that beef could go a month.  Just wasn't sure about pork. 
    LBGE - Nov/'14
    A Texan residing in Denver, CO.
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  • st¡ke
    st¡ke Posts: 276
    Pork is no more 'dangerous' than beef. Actually quite safe. 

    Issue with pork in cryova. Is that even very fresh it can smell of sulfur. Badly.  If so, rinse it well and let it air out. It should be fine. But it can be funky

    properly refrigerated, cryovac'd meat can actually age a couple months. Alton Brown goes 6-8 weeks with beef in cryovac. 
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  • danv23
    danv23 Posts: 964
    edited March 2015
    Freeze them.  I'm never cooking fresh again, and i've cooked well over 100 fresh in my day.

    http://eggheadforum.com/discussion/1178213/frozen-cryovacked-butt-cook-help


    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
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  • Eggerty
    Eggerty Posts: 220
    Wow the infamous @st¡ke. Thank you! Always enjoy reading your insights.

    Interesting @danv23. I remember this thread now. That bark looks awesome.

    So cooking from frozen, what do you project as the additional time in cooking vs. from thawed?
    LBGE - Nov/'14
    A Texan residing in Denver, CO.
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  • danv23
    danv23 Posts: 964
    edited March 2015
    @ 230 it took approx four hours to get the internal to 35 degrees.  Check the thread.  I did mention the times throughout.  Total was 26 hours, but i did kick the heat up to 275 there for at least 4-5 hours.  One thing to watch for, if you cook high in the dome (AR), the lid might not close (cooked on my Large).  Mine didn't at first which made me freak out (not sure why), but after a few turns of the meat the lid closed.  My solution to that would be, if they don't fit, to use the plate setter/grid setup.  They will fit no problem at the Rutland level.  Then you can change the setup after they become pliable at the 4 hour mark.  I think to reduce the cook time you just go with 250.  Seriously, I am not ever going to cook from fresh again.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
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