Larry Livingston
Well-known member
I am 2 weeks away from a cook and I moved my brisket from the freezer to the ref for it the thaw and wet age. It is a wagyu snake river farm brisket that developed a pin hole in the cry o sack wrapping. My question is: How should I proceed? Just leave it alone in the ref or re-wrap it in aluminum foil or wax paper? Anyone have any suggestions?
