Woohoo Wet-Age Me!!!

[Jerod Broussard]

Started today. Pushing for 40 days.

[edible hen]

That's an awesome price, and a big brisket.

[edible hen]

Yep you're gonna end up with some good cooking off of that. Is it gonna fit on the 26"?

[Jerod Broussard]

It should, I'm really thinking about a hovergrill of some sort. That way the bottom gets good airflow too.

[edible hen]

You should play it safe and send it to me. I have plenty of space for that monster

[jharner]

Nice, keep us posted

[Spinaker]

Nice pick up. 40-days is a sweet spot.

[Steve B]

Jeeeze. I thought the 14lbr you did today was big.
Does Weber make a 32" ?????

[Jerod Broussard]

Ranch King is not in my future.

[Nate]

Jerod Broussard but David Parrish just came out with a SnS for one. Surely he would cut you a deal.

[RonB]

Geez - They cost at least 4 times that per pound here. Yours would be around $160 - if I could find it...

[Jerod Broussard]

Choice is rare here. Well, they are all rare (uncooked) but 99% of my selection is sifting through Selects.

[Thunder77]

Heck, I would take a Select for $1.97 per pound! The absolute best I have seen around Baltimore is $3.43/pound for a Choice flat. And that was at the commissary. My nearest butcher sells whole packers for $5.49/pound. You could probably ship me a 20 pounder for less than I could get it here. I have seen it anywhere from $7-9/ pound.

[RonB]

Thunder77 - I don't think so. When we were visiting our son in Austin, I thought I would buy a prime packer from Costco and ship it home. It was over $100 for two day any way I could ship it. After we got home, I realized I could have boxed it and checked it as baggage for $25.

[Atalanta]

Nice score. So you can keep it cryovaced for about a month past the sell by date?

[Jerod Broussard]

Typically our briskets are dated on the box and I don't see the boxes. I figure they make it to the store within 5 days.

[Huskee]

A month past the "packed on" date, not the sell by date. Always ask the butcher for the packed on date if not on the label.

[scottranda]

Jerod Broussard I'll ask a basic question because I'm still learning. How do you wet-age this? Just leave it in its packaging, or something different?

[Jerod Broussard]

Yeah, leave it in the fridge in original cryovac make sure no holes. The absolute best briskets I have ever had that my wife still talks about that I cooked, were 3 years ago and we're both wet aged between 40 and 43 days. Both Choice.

[scottranda]

Jerod Broussard thanks!

[Willy]

Brisket=GO TO COSTCO! (Unless you can get it for $1.97/lb elsewhere).

[ribeyeguy]

That's one heck of a score! I was on a bit of a brisket hunt last weekend and the best price I could find around here was 3.47 lb at Sam's Club.

[Jerod Broussard]

We've been at a $1.97 for some time. Very little Choice.

[PaulstheRibList]

I've wet aged briskets to 60 days, great! Beyond 60 the texture starts to break down, still tasty though

[Jerod Broussard]

Obviously there can be variations but I spoke with a guy that worked in big beef plants and he said most of the briskets should easily make it to the stores within three days of packing.

[HawkerXP]

That is a monster! I snagged a full brisket, 15 lb for $4.88 and thought I was good. Wow!

[DogFaced PonySoldier]

Wow, never thought of keeping one in the packaging that long past the "Sell by" date. I might have to try this.