Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Wet aging a beef brisket

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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 ?

    #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


      #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


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

      Comment


        #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


          #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

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Yes
          ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
          /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here