After a little research on this site and google (he/she knows everything), I wanted to get some advise from the seasoned pros on here. I know there are those that inject and those that don't. There are those that wrap and those that don't. I have also read that marinading/rubbing will not penetrate that far into meat and you are basically affecting a very small area of the meat (millimeters if that). If you are pulling then that flavor/spice will get distributed throughout...which makes sense. This could either go in the pork or beef forum but since I love brisket...it is going here.
Background - we are having my son's 2 year old bday on 10/4. Not that anyone here knows me...but we also just found out we are having a baby girl (due April 8th)...so numerous reasons to celebrate/drink heavily! I have a 17lb brisket, 9-10lb pork butt, 3 racks of ribs, wings, and a ton of other things to make for the party. I am going to be out of town for work until next Thurs night. I just purchased the brisket, butt, and ribs today. They are all cryovac'd with a sell by date starting the day after I will cook them. I purchased them today so I can start cooking them next Friday (the day before the party) in the am as I get in late the night before. The business costco I get my meat from is hit or miss with good briskets so I wanted to buy something early if I could ($3.39/lb...love the fact brisket price is coming back down!).
So...here are some questions...and I know these are more of personal opinions...but looking for thoughts. Since I have approximately a week before I am going to cook the ribs, brisket, butt, and wings...thoughts on these options:
1. Leave the wings frozen and the brisket/butt/ribs in the cryo and rub next thurs night and cook next Friday. I will cook everything on Friday and reheat on Sat for the party (this is true for all the options).
2.Thaw/remove everything from cyro and rub now and then cook 1 week from today. I have some worries this might be too long for meat to be rubbed...but not sure.
3. Put the different items in marinades and let them soak for the next week. These marinades would probably have salt in them and thus reduce the concern...but again...not a food safety expert.
4. I have a Marinade Express with the chef drum. I could use the container it comes with and the chef drum to marinade 2 items and leave these 2 items on vacuum the entire week. As a side note...I got the Marinade Express as a tool to hopefully make my cooking better. I am still trying to figure out if it makes any difference!
4a. Instead of breaking the cryo's now...I could start the vacuum marinading next Thurs night and cook on Friday.
I love all the recently discussions on to wrap on not to. I have experimented with all different kinds of cooking methods. I really do love the bark but I think for this cook (due to time), I am going to go to a cooking method that used to be talked about on this forum...but not much anymore. The Smokie Okie method has produced some of my best briskets to date for me. This is basically hot and fast but with some tweaks. I love experimenting...my problem is there are so many options out there...and I need a bigger family to help me eat it all...as state above...they are on the way!
I will stop with the typing now. Hopefully I have conveyed all of this in a way peeps can understand and respond back. I appreciate any feedback and thoughts or suggestions.
PardonMan...I will be making your world famous cole slaw for the party...so no pressue!
Thanks for any feedback. I will try to provide Qviews..but can't promise anything with all this food, 60 people, and all the beers I will drink preparing for it!