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I'd still eat it if it were ground beef. We decided a year a go to ignore best by and use by dates on everything. We go by smell and appearance more than anything. I think Delfuego nailed it, given that it's a solid hunk of meat, I'd even eat it rare with a nice sear on it.... if it wasn't brisket. :)
I'll take it if you don't want it. 15# can go a long way in my family.
It cooked yet?
I'll start it tomorrow. It's in the fridge now
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Heck, everyone hangs a dead elk or deer in camp for a few days before heading back home with the kill. Cook it. Long enough it won't have any bugs in it. It might not taste great, but it shouldn't cause any issues. (my 2 cents)
You cook it, and I'll take it home and make sandwiches from it and eat one every day of next week for a $100. Like a dare.
You'll give me $100? [emoji3]Quote:
Originally Posted by Irving
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You discovered the secret to the most tender smoked brisket you will ever eat. Take it out of the fridge for 4 hours before you cook it. Get it back to 55 degrees before you cook it. That is root cellar temperature and the meat fibers will fully relax. The cryovac packaging keeps oxygen out so bacterial growth is impeded/slowed.
It's fine.
cook and enjoy.
It'll be fine. Cook the thing and enjoy it.
ETA: Damn! davsel beat me by a second.