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How long can I keep a cooked point in the fridge?

post #1 of 7
Thread Starter 

We have been working on my late father-in-law's house to get it ready to sell for the past couple of months now. This weekend was to be painting weekend and I was asked to do a brisket for supper Saturday night. It came out beautiful. It was a 13.5 lb packer that came out perfect after about 16 hours in the GOSM (sorry, no qview, I was simply too busy to get pix so you are going to have to trust me on this one).

 

After separating the point from the flat and slicing the flat for eating, I spirited the point away for me to snack on. The question is this: how long can I keep it in the refrigerator safely? It is probably 3 lbs of lovely point ready for burnt ends, but way too much for me to eat all at once.

post #2 of 7

Sorry to hear about your father, i would put it in a foodsaver bag and into the freezer,then use it when ya can.

post #3 of 7

beef low and slow  7 to 9 days depending on reefer temp.

post #4 of 7
Thread Starter 

 

Quote:
beef low and slow  7 to 9 days depending on reefer temp

If I had a reefer I could definitely polish it off in one sitting.

post #5 of 7
Quote:
Originally Posted by 357Mag View Post

 

Quote:
beef low and slow  7 to 9 days depending on reefer temp

If I had a reefer I could definitely polish it off in one sitting.


Screens at the ready buddy!
 

post #6 of 7

isn't the original question sorta like asking 

 

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"how many licks does it take to get to the center of a tootsie roll pop"?

post #7 of 7

I would do the burnt ends now & what you can't eat put in foodsaver bags & freeze. 

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