52 hours in refrigerator: too much for brisket?
November 23, 2015 7:58 PM Subscribe
Removed brisket from vacuum pack this AM, put it in roasting pan with dry rub, onions, and marinadey type ingredients, left in refrigerator, intended Spouse to start roasting it midday. Due to a mixup, that didn't happen.
So I said fine, we'll make it tomorrow. But tomorrow only half the family will be home for dinner. OK to hold it in the fridge another day, i.e., 2 full days plus a few hours from the time of unsealing? Right now it's in a foil-covered pan...maybe better to decant into a big ziploc until roasting time? I can also just roast it tomorrow and feed it to the rest of the family as leftovers.
So I said fine, we'll make it tomorrow. But tomorrow only half the family will be home for dinner. OK to hold it in the fridge another day, i.e., 2 full days plus a few hours from the time of unsealing? Right now it's in a foil-covered pan...maybe better to decant into a big ziploc until roasting time? I can also just roast it tomorrow and feed it to the rest of the family as leftovers.
Best answer: Another thing to consider would be whether spending that long in contact with dry rub + onions + etc will have an adverse affect on the flavour. I'd vote for roasting now; like Itaxpica says, brisket is better a day after cooking.
posted by quaking fajita at 8:53 PM on November 23, 2015
posted by quaking fajita at 8:53 PM on November 23, 2015
Best answer: It would be fine to roast the day after tomorrow, but I agree with the Mefites above, the flavor will continue to improve if you cook it tomorrow, making Wednesday's serving ideal.
posted by quince at 8:57 PM on November 23, 2015
posted by quince at 8:57 PM on November 23, 2015
Response by poster: Thank you all! The consensus is clear. In it goes.
posted by lakeroon at 3:33 AM on November 24, 2015
posted by lakeroon at 3:33 AM on November 24, 2015
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posted by Itaxpica at 8:01 PM on November 23, 2015