Update - butt out of fridge coming up to room temp. I am struggling to decide which method for the cook today.
Option 1 - SRG with tommyring setup for smoking
Option 2 - weber kettle, minion setup with chunks of hickory
Hindsight being 20/20, should have prepared both cuts vs freezing one, but I forgot about my recent foodsaver purchase and was thinking about too much leftovers.
I also have a samsclub brisket. Sell by date is 11/5 and I was really intending to wet age this cut for about 2 weeks. Research indicates the sell by is probably 25-29 days from packing; does anyone know the true formula SAMs uses to determine sell by date?
Decisions, decisions.
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