Is it okay to start curing my brisket if today is the "best by" date and I plan to cure it for a week?
Serving it with colcannon and soda bread. Not sure about dessert (that's another ongoing thread!)
I'm going to thaw mine tonight and tomorrow, corn it Tues-Sat, braise it on Saturday, and warm it up on Sunday.
I just bought a cryo brisket to corn yesterday. It's best by date is 4-3! I'm starting it on the 12th I think.
Was it in cryo?
Optimally, you should have bought a fresh brisket with a longer expiration....but you *should* be okay with the brine.
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