Kobe brisket pictures

[Jerod Broussard]

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.

[Huskee]

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]

Gotcha, The pack date is on the label, So how long after the pack time? Thanks!! Papa Bob

[Papa Bob]

ya got to know the pack date that is the real start time

[Papa Bob]

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]

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.

[Breadhead]

Mosca .

Nice cook... That brisket looks fantastic.

[Mosca]

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]

Yeah, my wife still talks about two Choice I wet-aged, I think 43 days. CandySueQ

[Huskee]

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

[CandySueQ]

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

[Mosca]

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.

[Henrik]

Lookin' good, Mosca! Great job!

[CandySueQ]

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

[CandySueQ]

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