![]() ![]() Granted, this was tested on Wet Aged, all relatively tender cuts to start with, but it is likely there would be similar results with Brisket.JJ the Longissimus Lumborum (LL) is Strip Loin Eye side of the Strip Loin Subprimal and the Glutius Medius (GM) is the largest muscle in the Sirloin Subprimal. The Longissimus Thoracis (LT) is the Eye Muscle of the Rib Subprimal. Studies have found that there is Insignificant to No Differences in tenderness between Frozen and Never Frozen Beef using the Warner-Bratzler Shear Force test parameters. Dry aging takes a bit more effort and daily dedication, but is also worth it for those that can spend the time caring for meat. Wet aging can turn a decent brisket into a great brisket, much more tender and flavorful. If I buy from local supermarkets when I find a good deal on Primes or find just that right, can't pass up Choice, I'll throw it in the extra fridge for up to 28 days to age, then freeze. These briskets have already been flash frozen and shipped to me in dry ice as well. I cook competitions and when I buy my Prime briskets from the same supplier Franklin does, I do not age them, as they have already been aged, but I do freeze them. ![]() He has also had another great Texas pitmaster that worked under him as his night guy prior to going out on his own, John Lewis of La BBQ. If it does wet age for a couple weeks, there might be a little off smell when you cut open the cryovac, that's ok, just rinse it off, trim any brown areas off and get it cooking.Īll the above points have their merit concerning Franklin and his thoughts on brisket and cooking, and I fully respect him for his knowledge and what he has done to elevate the popularity of BBQ these past few years, but keep in mind that a large part of his brisket success comes from cooking high quality, aged beef, Prime beef that is, and cooking it right every time. UP Musky, to answer your question, you may freeze the brisket (just start the thaw at least 3 days ahead of time) with no side effects at all, or if you have room in the fridge and you are cooking it within 2 to 3 weeks from purchase, just leave it in the fridge. Temp is critical on them and opening and closing the fridge makes that hard to maintain. I would not leave a cryovaced meat wet aging in my fridge for more then 2 or 3 days. Get a fresh pack that come in to the store so you have time to do as you need. I was only saying its better to get a cut that is not weeks at the store. Your reference that that I was saying get a fresh cut off the slaughter was mistaken for retail butcher. There is many that say wet aging of beef does not increases flavor or tenderness of the beef to any large degree like dry aging. The loss of weight and significant trimmings. I will not denie aging beef can help with flavor and tenderness. That would give any of your bagged beef at least 2 to 5 weeks aging. Thats just common transportation time from where shipped to where it gets warehoused to final deliveries. Given that said there is hardly ever a cryovac piece of meat that hits the butcher/retailer in much less then a week from the time it left the butcher house. Now if you feel you need wet aged longer thats a personal choice. Most good butchers have hung beef for more then a week and up to 3 weeks prior to being cut. ![]() Not something I would try for a party on my first try if it was me.Ĭlick to expand.Just so you know. I have heard of some tasty stuff coming from dry aging meat. One other thing you could do is Dry Age it for a week too. I am going to do 2 briskets here soon for a party and plan on fresh. You might be able to do the texas crutch on it to over come the toughness you created with freezing. Now if you have no other choice you have to live with how it is. I would be more inclined to cook a brisket and then freeze it to reheat it later. For as much brisket Arron Franklin does I think he would know best. Even if he has it in the cooler for a day or so prior you will be fine. If you have a store that gets brisket in talk to the butcher and have him order in a fresh choice brisket for the day before you want to smoke it. This also could be something about fat content becoming hard. If they have been previously frozen they don't want to double over easy. If fresh they are pliable and will double over easy. He has videos on how to check to see if they are fresh or have been frozen. Makes them tougher then fresh to the smoker. If you ask Arron Franklin he says freezing a brisket wrecks them. ![]()
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