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Still good?

acolle
acolle Posts: 134
in EggHead Forum
Picked up a chunk of brisket from the local butcher Sunday afternoon. Was suppose to smoke it Tuesday. It is now Thursday. Simply wrapped in butcher paper. Not vacuum sealed. Should I go for it?
Moved from upper left to Denver, CO | BGE LG & MMX + Kotaigrill [Hibachi]
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Comments

  • WeberWho
    WeberWho Posts: 11,524
    I'm no expert. I'd go for it. Give it a sniff test. I believe beef is 3-5 days in the fridge. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • PigBeanUs
    PigBeanUs Posts: 932



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  • fishlessman
    fishlessman Posts: 34,568
    another couple days and the supermarket might put it in the managers special section if it were still for sale
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • PigBeanUs
    PigBeanUs Posts: 932
    fishlessman said:
    another couple days and the supermarket might put it in the managers special section if it were still for sale

    yep. best steak in the case is the brown one.
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  • shtgunal3
    shtgunal3 Posts: 6,134
    What @PigBeanUs is trying to say is....

    Yes, it’s still good. 

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,909
    These are some of my favorite threads. If I only had a dollar....
    Snellville, GA


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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    " Stike’s continued attempts at forum food safety education" - number 5.  Probably should have been higher on my list... 
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • PigBeanUs
    PigBeanUs Posts: 932
    edited March 2021
    Eggdicted_Dawgfan said:
    These are some of my favorite threads. If I only had a dollar....
    if I had a dollar for this, or the damned dry-age explanations, I’d be wealthy enough to buy the domain name and shut this fvcker down


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  • fishlessman
    fishlessman Posts: 34,568
    PigBeanUs said:
    Eggdicted_Dawgfan said:
    These are some of my favorite threads. If I only had a dollar....
    if I had a dollar for this, or the damned dry-age explanations, I’d be wealthy enough to buy the domain name and shut this fvcker down



    a penny per word and maybe retirement
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    So, when people dry age for like 45 days ... I guess that's all wrong? 
    Just poking some fun here guys. I've left a roast to "dry age" for 2 weeks in the fridge uncovered ... and there was NOTHING wrong with it, other than I didn't let it dry age long enough ... draw your own conclusions.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • StillH2OEgger
    StillH2OEgger Posts: 3,895
    edited March 2021
    https://youtu.be/spqDzX7UDIA
    Stillwater, MN
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  • Botch
    Botch Posts: 17,343
    :lol:  

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • Canugghead
    Canugghead Posts: 13,654
    edited March 2021
    PigBeanUs said:
    fishlessman said:
    another couple days and the supermarket might put it in the managers special section if it were still for sale

    yep. best steak in the case is the brown one.
    Agree 100% when it's whole muscle meat and not mechanically tenderised =)

    Thought of this post when I saw this vvv at the grocery store today, won't touch brown ground meat with a 10 foot pole, matter of fact we usually grind our own in bulk and vac seal-freeze.

    canuckland
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  • Botch
    Botch Posts: 17,343
    Canugghead said:
    Thought of this post when I saw this vvv at the grocery store today, won't touch brown ground meat with a 10 foot pole, matter of fact we usually grind our own in bulk and vac seal-freeze.

    Hey, think of the time you'll save when the recipe says "Saute until you no longer see any pink".  Dinner will be ready in minutes!   =)

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • Gamecockeggman
    Gamecockeggman Posts: 1,339
    Thats^^^^ so wrong...  funny as hell...but wrong. Lol
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • PigBeanUs
    PigBeanUs Posts: 932
    Canugghead said:
    PigBeanUs said:
    fishlessman said:
    another couple days and the supermarket might put it in the managers special section if it were still for sale

    yep. best steak in the case is the brown one.
    Agree 100% when it's whole muscle meat and not mechanically tenderised =)

    Thought of this post when I saw this vvv at the grocery store today, won't touch brown ground meat with a 10 foot pole, matter of fact we usually grind our own in bulk and vac seal-freeze.

    Those are factory-packaged with carbon monoxide gas, to keep them redder longer. 

    Notice the three which are red have a convex bulge under positive (interior) pressure. 

    The brown one is concave. That’s weird. 


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  • nolaegghead
    nolaegghead Posts: 42,109
    Articles like the following are why people's brains are rotten

    https://www.healthline.com/nutrition/ways-to-tell-if-ground-beef-is-bad#3.-Perform-a-smell-test
    ______________________________________________
    I love lamp..
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