Wet aging a beef brisket

[Raider Kevin bbq]

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 .

[Jerod Broussard]

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.

[Raider Kevin bbq]

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

[PaulstheRibList]

#AgedBeefTastyBeef

[Jerod Broussard]

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.

[TheCountofQ]

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.

[Raider Kevin bbq]

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 ?