OK, you competition guys will understand this. For everybody else, I apologize.
So I open the fridge and there before me is one of my "Jack" briskets turning brown from a blown cryovac. WTF! I bust out the brisket, grab the vac sealer and get to work. But it ain't trimmed and my bags barely fit around it, resulting in a monumental struggle. Then what? I cut the damn bag too short. So, I have to try again. This time I get it right, the brisket is now triple wrapped and sealed once. The final fix? I mark it as a "Dover" brisket and pour myself a drink.
Big news? Probably not, but damn aggravating to say the least. That why I'm sharing :)
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He also failed to mention... the crack forming on the shelf from the millions of pounds of competition meats stored on it...We sooooo need a bigger or maybe an extra fridge!
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