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Brisket froze up

post #1 of 3
Thread Starter 

Bought a full packer that was sealed and packed on the 8th with the plan to wet age for 30 days.  I set the fridge on high because I presumed people would access the fridge about once a day.  Went to San Francisco for a week and came back the other day to a frozen brisket.  Lowered the fridge temp and since them it is slowly getting to a normal fridge temp.  Am I good to continue for another week?  Or should I just get it open and smoked this weekend?  I'm sure freezing it just defeated the point of wet aging. But just wondering if someone else has had this issue?

post #2 of 3

This is a good question for Chef Jimmy J.

 

He should be along shortly.

 

Al

post #3 of 3

The Aging stopped when it froze. Defrost and smoke it as freezing tenderizes anyway and you will not gain anything waiting a couple of weeks longer...JJ

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