Aging a Brisket

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Aging a Brisket

Postby Trail Blazer » Sat Aug 20, 2011 6:17 pm

Does anyone age there brisket for comp's ? I was thinking about trying it but not sure how to do it. Do you just set it in the bottom of the fridge in it's original package ? Or vaccum seal it ? I've read about aging a prime rib roast and thought maybe it would bring a different taste or texture to the meat . What do yall think ?
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Re: Aging a Brisket

Postby BluDawg » Sat Aug 20, 2011 6:22 pm

If you are talking about wet aging I put them in the bottom of the frige in their cryo bag on a sheet pan and turn it over everyday this keep the moisture moving through the meat.
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Re: Aging a Brisket

Postby RWBTEX » Sun Aug 21, 2011 7:59 am

I've head two briskets in the bottom of my fridge now for 3 weeks, time to cook them or freeze them. Yes leave them in the original cryo and they'll be ok for a few weeks.
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Re: Aging a Brisket

Postby Trail Blazer » Sun Aug 21, 2011 8:42 am

THanks for the info i will try this for Nucor's cook off in Terrell and see if it makes a difference .
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Re: Aging a Brisket

Postby S.O.L. BBQ » Sun Aug 21, 2011 9:01 am

I have a question. Can you take a brisket out of your freezer and still wet age it.
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Re: Aging a Brisket

Postby Kevin_Texas » Fri Aug 26, 2011 9:52 am

Hey Woody what do you think about Wet Aging a brisket???? :shock:
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Re: Aging a Brisket

Postby 3 star redneck » Fri Aug 26, 2011 10:06 am

Kevin_Texas wrote:Hey Woody what do you think about Wet Aging a brisket???? :shock:

:D :D :shock:
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Re: Aging a Brisket

Postby Woody Wood » Fri Aug 26, 2011 6:19 pm

I may do one too for Terrell.......not

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Re: Aging a Brisket

Postby Trail Blazer » Tue Aug 30, 2011 2:20 pm

Hmmm I thought 3 star and Woody only cooked Chicken and Beans :D
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Aging a Brisket

Postby Fullofbull » Tue Aug 30, 2011 2:57 pm

If I find em for a good price I will wet age mine for about 2 weeks, open em up and trim em then vacuum seal em and put in the freezer for when I'm ready to cook.
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Re: Aging a Brisket

Postby atcNick » Tue Aug 30, 2011 3:58 pm

Do you ignore the expiration date? What do you get from wet aging?
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Aging a Brisket

Postby Fullofbull » Tue Aug 30, 2011 4:30 pm

The enzymes break the muscle fibers down, thus allowing the brisket to relax and gain more flavor.
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Re: Aging a Brisket

Postby atcNick » Tue Aug 30, 2011 4:59 pm

How do you keep it from spoiling?
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Aging a Brisket

Postby Fullofbull » Tue Aug 30, 2011 6:58 pm

Look at it this way, when you buy a packer and for good measure we will say it completely defrosted but very cold in the meat section at the store. It has already been aged somewhat at the butcher for about a week. Then packaged and thrown in the freezer awaiting on shipping.

It arrives at the store frozen then it will defrost in the cabinet. As long as it is in the cryovac the entire time air tight (somewhat) it will not spoil. The liquid in the pack has natural enzymes that will break the muscle fibers down over a 2 week refrigerated period. So all in all by the time you get that brisket it might already be 1-2 weeks old and aged slightly another 2 weeks will not hurt it. I do all my briskets this way and have never smelled a foul oder.

You will also notice a big difference if you are brave enough. After trimming slice a piece about as wide a hair and taste it (sashimi) if you did the same with a select non aged a CAB Choice and a Waygu you can noticeably tell a difference between the 3. They Waygu will almost immediately melt in your mouth, the CAB will do the same just takes a little longer, and the select well lets just say have a garbage can handy.

Sorry for the long winded read but trust me you won't be disappointed.
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Re: Aging a Brisket

Postby RWBTEX » Wed Aug 31, 2011 7:57 am

Update on mine, they sat in my fridge for at least four weeks it may have been five in the lower portion, not where the veggies go but like the larger things like milk and I froze them last sunday then thawed them on wednesday to use at this past weekends cook off. They were very very good and no smell or ugly odor of any kind. They cooked up great.
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