-   Q-talk (
-   -   Cooking time for Aged Brisket? (

sigmasmokers 04-27-2005 01:57 PM

Cooking time for Aged Brisket?
It is my understanding that the benefit to aging brisket is that it helps break down the meat and make it more tender. Does this eliminate some of the cooking time of the meat (like the hold period at around 160 degrees) or should it still go a good 45 to 1 hr per pound?

nucleargeek 04-27-2005 02:01 PM

I'd still go an hour per pound....don't think it will make that much difference in breaking down the collagen.

sigmasmokers 04-27-2005 02:04 PM

Have you smoked an aged brisket?

chad 04-27-2005 04:13 PM

It makes no difference in time.

And, yes, I've cooked aged brisket! :D

The_Kapn 04-27-2005 07:11 PM


Originally Posted by chad
It makes no difference in time.

And, yes, I've cooked aged brisket! :D

Ditto what Chad says.
The major benefit we have found is that the flavor is enhanced. Strong, natural, beefy flavor.
Cook time seems to be the same, but that is not an exact science anyway, at least for us :oops:
We follow the same cooker temp and meat temp profiles as with un-aged--seems to work fine!
Just my opinion.
Maybe Ray (DRBBQ) or Jim Minion will chime in on this--they have a lot of experience with aging.


jminion 04-27-2005 11:28 PM

Aging is about flavor not cooking time. Cooking time can be shorten by cooking brisket from prime beef like Kobe.
These guys know there stuff.


All times are GMT -5. The time now is 11:24 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.