Leap of faith. 30 day wet aged brisket.

[shooten]

Well I finally tried brisket a couple of times and did pretty well following the Texas Brisket recipe. Now I've had one in my garage fridge from Costco (Prime and $2.99/lb). I just set it in the kamado for a 15 to 20 hour overnight soak. Fingers are crossed and I'm in for a long night.

[AZRedneck]

I'm definately interested in hearing about the difference. I buy all my brisket at Costco so thanks for testing. They always run from the fridge to the smoker within a few days of me adopting them.

[shooten]

I thought it was going to be wet mush when I took it out but after a rinse it was perfect out of the bag. I'll definitely update.

[Spinaker]

I age all of my briskets. It defiantly makes them more tender. I hope to see the end of the cook. Make sure you post some pictures of the result. Good luck tonight!

[Breadhead]

shooten ... get a DigiQ Dx2 and put your brisket on right before bedtime. You can sleep like a baby for a full 8 hours and when you wake up your kamado will be smoking along at 225°. You can sleep through the stall.👍

I've done a 16 hour "no peek" brisket cook before with my BGE & DigiQ Dx2. I never opened the dome until my DigiQ told me my meat was done.

[shooten]

BreadheadSpinaker I'm really optimistic. ive got the Maverick and it's got a pretty good alarm. I've had trouble with the water bath on the defllefctors. It really wants the temp to stay at 212. I'm going to sit with it until it stabilizes and get a good nights sleep this time. How do you post pics?

[Spinaker]

Loose the Water bath. Unnecessary, ruins bark, causes stem bath. They hurt more than they help. Trust me. Get a good, thick heat deflector and your cooks will be 10X better.

[Breadhead]

+1^ on what Spinaker said... especially in a Kamado. Use a drip pan, no water. Kamado's are famous for retaining moister in your meat, no water pan necessary - ever!!!

[Breadhead]

Posting pictures... https://pitmaster.amazingribs.com/fo...e-posting-tips

[shooten]

Thanks guys. Right after I posted about water and 212, the temp shot up to 250 (too much messing with the top vent). I spent a couple of hours bringing it down and it stayed there for most of the night. My done alarm went off at 6:00 am and it's in the sham right now. I really appreciate the feedback. I'll post pics later. Oh and no more water bath.

[shooten]

Here's the pics from prep to grill. I used beef broth for the injector.

[shooten]

The point was really good. The flat was good too but the point was like butter. I learned a few lessons and will try again in a month or so.

[AZRedneck]

Very nice cook sir. Remember, it's a science but it ain't rocket science. Cavemen started this whole process without training so we (most of us) should be fine.

[PaulstheRibList]

Wet Aged is good! My protein wholesaler advised that a 60 day wet-age is ok. I think they get more tender as they age.

It's on my list to do some side-by-side testing of fresh, 30 and 60 day wet aged, and let the blind taste tests reveal their wisdom!

Congrats on the successful cook!

[Breadhead]

Nice... great cook! What temperature did you cook at? How long did it take and the $64,000,000 guestion is... where's the burnt ends? The Caviar of BBQ.

[DWCowles]

Beautiful!