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Wet aging a beef brisket

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  • Raider Kevin bbq
    Former Member
    • Feb 2017
    • 39

    Wet aging a beef brisket

    So I'm watching bbq video's of wet aging hole Packers brisket. Is it safe to buy a brisket with a kill date /processed cow date ? From meat market in cryno wrap​ package let's say date is April 1 2017? For 40 days approximately may 10-2017 in refrigerator then cook ? Guys what's your take on this ?
  • TheCountofQ
    Former Member
    • Apr 2015
    • 503
    • Tulsa, Oklahoma

    #2
    I'm not sure, however I believe Jerod Broussard has done this. Others with experience will chime in later, I am certain. My understanding is that having a process date is a very good thing, and this is done regularly with beef. The main kicker is being absolutely sure it stays within a specific temp range during the wet ageing process. If I am mistaken that it is Jerod who has posted doing this, I am confident he can point you towards the correct source for info.

    Comment

    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9928
      • East Texas
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      #3
      Spinaker and PaulstheRibList do this also. 40 days is a good target date. It really amps up a Choice brisket. Wish I could wet-age every brisket.

      **Make sure it is in the original cryovac and the packaging does not have any holes.

      Comment

    • Raider Kevin bbq
      Former Member
      • Feb 2017
      • 39

      #4
      Refrigerator temperatures is there a guide line ?and do you wrap in plastic or put in bag to keep cold .

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9928
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #5
        Originally posted by Raider Kevin bbq View Post
        Refrigerator temperatures is there a guide line ?and do you wrap in plastic or put in bag to keep cold .
        34-36 or thereabouts. I like to stay away from 40 degrees but I don't like to creep too close to 28 when it comes to fridge temps.

        Leave in the cryovac as is. If it comes in a tray pack then you need to dry brine and smoke as soon as possible.

        Comment

        • Raider Kevin bbq
          Former Member
          • Feb 2017
          • 39

          #6
          Originally posted by Jerod Broussard View Post

          34-36 or thereabouts. I like to stay away from 40 degrees but I don't like to creep too close to 28 when it comes to fridge temps.

          Leave in the cryovac as is. If it comes in a tray pack then you need to dry brine and smoke as soon as possible.
          Thanks Jerod .

          Comment

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          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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