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Mike - CSBBBQ
Guest
Leaving for Clarksville Thurs and was debating on trimming brisket and ribs Wed night and then putting in ziplocks. Have never trimmed Wed before...any concerns I should have? Thanks!
Meat Burner
Quintessential Chatty Farker
Mike, just an opinion, but those are pretty quick and easy trims. I do them at the comp. Now chicken might be good to discuss if you trim them a lot.
musicmanryann
is Blowin Smoke!
Once you crack open that cryovak, make sure you keep it cold and not in your regular fridge where you open it 30 times a day. If you do that, you should be fine, although your brisket might green a little from the oxidation, but that is okay.
Divemaster
somebody shut me the fark up.
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I agree... My first priority would be Chicken, then Ribs, Brisket, and last would be Pork. Those chicken breasts (j/k thighs) seem to take forever, plus I save the extra meat for stir fry & pot pies so keeping that cold (ie. safe) is a pain at the comp.
I think you should be fine even starting Tuesday evening as long as you store the meats in a cooler packed with ice.
Sledneck
Full Fledged Farker
I try to trim before I leave but rarely seams to happen. When I do get the chance nothing is better, gives you more time to relax and enjoy yourself
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Lakeside Smoker
Guest
Trim everything at home, then re cryovac.
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oceanpigassassins
Guest
I agree chicken first at least make sure you get that done.
