Brisket aging question

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Swamp Donkeyz BBQ
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Brisket aging question

Postby Swamp Donkeyz BBQ » Wed Oct 16, 2013 1:18 pm

My extra fridge took a crap on me. I had a brisket aging in it and moved it to our kitchen fridge. Do you think it would be okay to finish aging a brisket in a cooler on ice? The kids flap the door too much on our kitchen fridge. I'm not sure the brisket would be okay in there.
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Re: Brisket aging question

Postby BluDawg » Wed Oct 16, 2013 2:01 pm

I'd put it in the regular frige and move the kids stuff to the cooler then assure them to stay out of the frige. With "your mother & I brought you in to this world so stay out of the frige or I'll take you out & make another that looks just like you and no one will ever know" Always worked for me :laughing7:
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Re: Brisket aging question

Postby JMoney7269 » Wed Oct 16, 2013 2:04 pm

As long as you keep it Around 35 degrees. Cooler thing sounds like a pain in the rear. Kitchen fridge is not ideal. I go 50 days from the pack date. You can tell when it starts making myoglobin from the muscle break down around day 45, there will be. A lot more blood in the cryo all the sudden and it will appea blackish red. Once opened it will smell musty and will require a good rinse. If it still stinks after the rinse it's ruined. Never had that happen though. I usually have 8-12 aged comp Briskets on hand and a few eatin ones that are all aged and in the deep freeze @ 0 degrees
Last edited by JMoney7269 on Wed Oct 16, 2013 2:12 pm, edited 2 times in total.
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Re: Brisket aging question

Postby bruno994 » Wed Oct 16, 2013 2:05 pm

I don't see why not Swamp. Same concept, just have to keep an eye on the ice.
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Swamp Donkeyz BBQ
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Re: Brisket aging question

Postby Swamp Donkeyz BBQ » Wed Oct 16, 2013 3:17 pm

I'm going to go for it. I'll just put the cooler next to my ice machine, in the barn, to make it easy to keep ice on it. Local appliance repair can't do anything until the middle of next week. It's in a cooler right now, so I'll let a sleeping dog lie.

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Re: Brisket aging question

Postby JMoney7269 » Thu Oct 17, 2013 11:26 am

My comp supply is low right now, only got 5. Found a supply of Meyer natural angus Briskets thvt franklins uses. Going to pick some up today. If your ever passing through and need an emergency brisket, I got some
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Re: Brisket aging question

Postby Swamp Donkeyz BBQ » Thu Oct 17, 2013 11:37 am

Appreciate it Brother!
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Re: Brisket aging question

Postby jayzi » Thu Oct 17, 2013 5:40 pm

Sorry for the noob question, but what is the advantage of aging a brisket?
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Re: Brisket aging question

Postby Brandon87 » Thu Oct 17, 2013 9:43 pm

jayzi wrote:Sorry for the noob question, but what is the advantage of aging a brisket?


Enzymes break down the muscle fibers through the aging process resulting in a more tender brisket.

In regards to the OP, I would feel most comfortable with a stable environment without temp swings. If you can accomplish that in a cooler, I guess there's no harm done.
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Re: Brisket aging question

Postby jayzi » Fri Oct 18, 2013 9:18 am

So what is the process to age a brisket?
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Re: Brisket aging question

Postby bruno994 » Fri Oct 18, 2013 10:15 am

I try and age mine anywhere from 4 to 6 weeks in the extra fridge, less door traffic means more stable temp control. Once I buy them, they go into the fridge in the same packaging they were bought in and left alone for the 4 to 6 week period. At this time, you can freeze them to stop the aging or simply cook 'em.
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