I try to do mine for at least 30 days. But usually I can’t wait that long and want to get it on the smoker! Just wish I didn’t have to pay so much for them where I live. At around 100$ and up there not cheap!
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Do you wet age your briskets?
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I have eaten at a large number of Metro Phoenix area restaurants. I ask a lot of questions, but have never thought of asking them that one. I basically purchase 1 pound of smoked brisket flat to compare to mine. Will have to add that to the list as it is a good one. I will look into Aaron Franklin's info and see if he says anything about it.
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BBQ_Bill : Great to see you today on AR; you are truly the Brisket King. Where in Phx do you buy Angus packers--Costco?? Any comments on packers and quality in AZ are appreciated. Thanks and blessings!
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I’ve wet aged for 30 days, and then a few weeks ago - the weekend I messed up my spine, I smoked a Costco brisket 2 days after buying it. I can’t say I could tell a huge difference. It was still a great brisket.
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Costco, at least when I've asked, hold theirs about 2 weeks before placing for sale. Plus it matters a little more with lower grades. With Choice & Prime, it's probably akin to dry brining only 6hrs instead of 48hrs- still a great result, but could be "better". Hard to tell a 9/10 compared to a 10/10 though.
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I'm currently aging a prime grade 16 lb whole packer brisket from Costco. Bought it on January 10th, and I'm going 45 days before I smoke it.
Question: I had planned to dry brine it for 48 hours with 1/2 tsp/lb kosher salt. But I've been wondering if it's OK to dry brine a wet aged brisket that long. Would it turn it to mush? Or would the brisket be subject to ruining soon after unpacking since it was wet aged so long?
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Dumb comment: I don't have the *cojones* to wet age brisket. Or dry age even. Actually, truth be told, I don't have cojones period, but that's beside the point, unless virtual cojones count. I understand the benefits of wet/dry aging, but I'm just too skeered to do it myself. I live by "sell by" dates.
Convince me otherwise.
Kathryn
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I'm a newbie about this too, so I have no personal experience to offer. I recently asked my friendly local butcher about buying cryovac meat to wet age at home. He laughed and told me that the meat he sells is already wet aged about 3 weeks, so I wouldn't have to hold it all that much longer at home to get 30 days of aging. It's possible you may already be eating wet aged brisket but just not know it!
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I’ve wet aged a prime Costco brisket, I think it was around 28 days. It was the most tender brisket I’ve smoked, but the fat in between the point and flat had a bit of funk to it. A little more grey in color before smoking it and it has a different hue than what I’m used to after smoking it. It was hard for me to tell since it was my first experience with aged brisket (and the only other aged meat I’ve had are two dry aged NY strips.)
I suspect the fridge didn’t hold a consistent temperature, so I may use my FireBoard and try to find out. It sounds like most people are keeping the fridge temp around the mid 30s.
do folks wet age in a dedicated meat fridge or in their one and only daily fridge?
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I have a dedicated fridge to hold my packers in. I open it once per day for about 6 seconds or so to read the dozen temperature gages inside. On another note, the cardboard case that the packers come from the processing plant in, has the date they were processed on it. That is the date that I use as a start date for wet aging.
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Originally posted by dillywe View PostI’ve wet aged a prime Costco brisket, I think it was around 28 days. It was the most tender brisket I’ve smoked, but the fat in between the point and flat had a bit of funk to it. A little more grey in color before smoking it and it has a different hue than what I’m used to after smoking it. It was hard for me to tell since it was my first experience with aged brisket (and the only other aged meat I’ve had are two dry aged NY strips.)
I suspect the fridge didn’t hold a consistent temperature, so I may use my FireBoard and try to find out. It sounds like most people are keeping the fridge temp around the mid 30s.
do folks wet age in a dedicated meat fridge or in their one and only daily fridge?
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So it looks as if you might be looking into wet aging a brisket or two dillywe?
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If so, here is a bit more info on why I age my packers...
Most all know that wet aging allows enzymes in the meat to break down contracting and supporting filaments in the muscle, making it more tender... so it tenderizes that big hunk of meat.
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Wet aging brings about two more important features that I like which is working on the collagen, breaking it down as well as causing more collagen to break down in the cook, with an additional benefit of LESS moisture loss in the heat when smoking.
(Because less is squeezed out during the stall)
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So the benefits are:
1) Flavor building
2) Tenderizing
3) Holding on to more moisture in the cook
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Basically, wet aging packers in the cryovac bag is "smart money in the bank" in my way of thinking.
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If you purchase cut flats from the butcher counter, would you just take home and vac seal to age or generally concede that you shouldn't/can't age open meat. Then again, that would mean you don't wet age flats!?
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I may be "off base" here, but the way I understand the process is that the packer, or whole brisket is removed from the cold carcass, trimmed out, and then quickly scalded or steamed on the surface just before vacuum bagging. The vacuum bag seals the meat and keeps oxygen and contaminates out. Next it goes back into a chilled environment to keep any "baddies" that lived through the processing from multiplying.
You might consider their process before considering air filled store packs.
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