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Dry Aging Brisket

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    Dry Aging Brisket

    There is nothing better then a nice dry aged steak. I was curious if anyone out there dry ages their brisket either through the wet or dry method? If so what is the taste like vs. a non dry aged brisket? Also what is your set up? Thanks in advance.

    #2
    Never heard of dry aging brisket. Not saying it hasn't be done. Don't think it ranks up there with the succulent primals that can be/should be cooked to medium-rare, that are typically dry-aged.

    I try to wet-age my briskets in the fridge at 34-36 degrees for at least 30 days, when possible. That's what's nice about cryovac. You can buy ahead of time when you find a good 'un in the brisket bin at wolly world.

    My wife swears that 2 Choice briskets I wet-aged, were better than the others she could compare them to. I know they aged plenty. Maybe closer to 40 days. There was some grayish-black fungal looking chrud on the top of both points that "blossomed" plenty during the aging process. Did they ever stink.....yeh, I HAD to smell-check. I trimmed them off no problem.

    I'd like to one day do a side by side comparison. Only problem, briskets are so stinkin' inconsistent. I had two in a box that were twins and cooked TOTALLY different.

    I picked one up this morning that I am cooking next week with 3 others. Mini-wet-age.
    Last edited by Jerod Broussard; December 12, 2014, 05:23 PM.

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    • _John_
      _John_ commented
      Editing a comment
      Is that past the sell by date?Or just from the pack date?

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      When I buy date. They don't last long. And I figure if I can go 45 days if I want, if I go 30, I'm still good if somehow it took the brisket 15 days to get to me.

      Here our packing dates are on the box, not on the package.

    #3
    I'm with Jerod on this one. I try to let my briskets age in the cryo as well. Last one I did was Prime and I aged it for about 30 days. Holy ____ was that thing awesome!!!!! I don't think I will ever make one unless I can age it at least 20 days. It makes a huge difference. But like Jerod said, Briskets are so inconsistent, that being said I think this makes aging all the more prudent. Good luck with yours brother!!!!!!

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      #4
      Learn something new every day on this site.

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        #5
        Hey Guy... welcome back, we have missed you!

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          #6
          Thanks for the input Jerod. Maybe I will try wet aging my next one. I had thought I read Dr.BBQ would wet age every one of his briskets. Can't wait for his webinar.

          Ok so pork ribs or butts anyone try dry aging those? http://butcherinfoblog.blogspot.com/...aged-pork.html

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