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


Smoke Blower
Joined Jun 21, 2010
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.


Master of the Pit
Joined Feb 10, 2009
Sorry to hear about your father, i would put it in a foodsaver bag and into the freezer,then use it when ya can.


Master of the Pit
OTBS Member
Joined Aug 24, 2007
beef low and slow  7 to 9 days depending on reefer temp.


Master of the Pit
OTBS Member
Joined Sep 13, 2009
isn't the original question sorta like asking 

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


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
I would do the burnt ends now & what you can't eat put in foodsaver bags & freeze. 

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