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Kobe brisket pictures

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  • Jerod Broussard
    replied
    43 is my max. Both had small spots of contamination on the points that GREW exponentially!!

    They smelt "gud" too.

    Wish I could age EVERY brisket that long.

    Leave a comment:


  • Huskee
    commented on 's reply
    I believe Jerod Broussard has gone 43 days? I think the most common time frame is about 28ish from pack date. I went ~21 days the one and only time I wet aged, so I cannot give an honest comparison between timeframes.

  • Spinaker
    commented on 's reply
    Gotcha, The pack date is on the label, So how long after the pack time? Thanks!! Papa Bob

  • Papa Bob
    commented on 's reply
    ya got to know the pack date that is the real start time

  • Papa Bob
    commented on 's reply
    CandySueQ do you cook your SRF wagu any different than lets say a prime because I wasn't really impressed with the wagu I cooked last weekend it tasted great but didn't think was much better than the prime I bought from creek stone 1 mo. ago I have another wagu in the freezer that I am going to cook at my first KCBS cook in Sacramento ca on Sept. 19 had some judge friends (I am a CBJ) come over to judge me for a test cook did ok. but if you could give me any help on comp Q would definitely appreciate it

  • Spinaker
    replied
    What is the longest you gals/guys have aged a brisket in the CRYO-VAC. I've got a Prime Brisket in my fridge now that has been chilling for coming up on three weeks now. How long do you think I could go while still being in the safe zone? I want to go as long as I can.

    Leave a comment:


  • Breadhead
    replied
    Mosca .

    Nice cook... That brisket looks fantastic.

    Leave a comment:


  • Mosca
    commented on 's reply
    For me it's not the money (although I'm not made of it), it's the time. I just don't have it. I never get 2 days in a row off, except for vacation. So I'll do a couple briskets a year. And if that's the case, they might as well be good ones.

  • Jerod Broussard
    commented on 's reply
    Yeah, my wife still talks about two Choice I wet-aged, I think 43 days. CandySueQ

  • Huskee
    replied
    It's worth the price at least once in everyone's life.
    If not once a year.

    Leave a comment:


  • CandySueQ
    replied
    That horsey stuff is some kind of wonderful on beef -- ANY beef!

    Leave a comment:


  • Mosca
    replied
    The best part for me is today, when I bring it to work, and everyone says they can't believe how tender it is, how flavorful, how fantastic.

    And by the way: the bbq sauce is good on it, the Texas mop sauce is good on it, the Carolina mustard sauce is good on it... but the hot ticket is Secretariat sauce.

    Leave a comment:


  • Henrik
    replied
    Lookin' good, Mosca! Great job!

    Leave a comment:


  • CandySueQ
    replied
    Good job, Mosca ! I bet that's some great tasting beef right there.

    Leave a comment:


  • CandySueQ
    commented on 's reply
    That's the wagyu difference! SRF ages their briskets before freezing too.

    I cooked 2 Angus Briskets at last weekend's competition. One was wet aged 3 weeks longer than the other. It was amazing the difference between the two. I'm back to SRF gold on 9/11-12

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