Aged brisket


 
T

Tom Chips

TVWBB All-Star
Does anybody age their brisket? Left in the cyrovac in the fridge for a while, prior to the cook?

If so, for how long? And what differences have you noticed?

Thanks
 
I do it when I have the patience and time.

I usually go 2-3 weeks, but I hear some go longer.

I think it does help tenderize some......but I did have one spoil on me once (Sams) after going 3 weeks.

I try and get them out of the box if possible if I am going to wet age it. But that's not always possible.
 
Im not familiar with a wet age vs a dry age. Is a dry age the same as when they hang big slabs of steak up to age? Or is a wet age just a brisket left in its cryovac?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Is a dry age the same as when they hang big slabs of steak up to age? Or is a wet age just a brisket left in its cryovac? </div></BLOCKQUOTE> Yes to both questions.
 
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