The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Wet aging of a brisket (http://www.bbq-brethren.com/forum/showthread.php?t=148711)

Grizzly6 11-30-2012 01:04 PM

Wet aging of a brisket
 
I watched a video on YouTube and this dude said he would wet age a brisket in it's original cryovac for about 30 days or so. With this bit of video advise, I have been aging an angus choice brisket since late October. The flat end where the cryovac is sealed is starting to turn dark.

What is the max amount of time to wet age a brisket?
Have any of you done this before?
If so, does it really impact the flavor of the meat?
Should I be worried about the changing of the color?
Should I cook it sooner rather than wait until the 15th of December when I am planning to cook it?

And advise on this will be much appreciated.

Thanks.
Grizzly

Grizzly6 11-30-2012 01:10 PM

You know, right after I posted this thread I searched the site... there are some great threads available.

My question about the color of the meat does still trouble me though... Thoughts??

landarc 11-30-2012 01:32 PM

If it is in a sealed cryovac, all you will need to do it trim off the parts that are discolored.

Meat Meets Meat 11-30-2012 02:18 PM

In my opinion about 45 days from the package date is about the most I would go. I wet aged one for about 60 days once and the texture seemed a little off once we cooked it up.

luke duke 11-30-2012 02:42 PM

Remember that your brisket was probably in the cryovac for 2 weeks prior to it hitting the store shelf.

landarc 11-30-2012 03:02 PM

there should be a packed on date, that is the date to start counting from.

Cayman1 11-30-2012 05:08 PM

Packed on date is generally on the box the briskets come in. You might ask the butcher to look.

"Bone to Bark" BBQ 11-30-2012 05:57 PM

I'm not so sure I subscribe to the idea of "wet aging" brisket. I know alot of people do it, or try to do it, but most don't have the kill date or packed on date. I think that is of utmost importance, because wet aging is really nothing more than waiting on the decomposition of protein components in the meat. You let that go just a little too long, and some bad stuff can happen. Just check the smell when you open that thing up...... it may be a little funky! If in doubt, throw it out!!!!

Garrett 11-30-2012 06:58 PM

This is weird, but I have brisket in the fridge waiting until the 15th as well. Going on the annual HEEMAN WOMEN HATERS CLUB camping trip and planning to cook it then. Now I'm worried. It has been in fridge for 14 days now. Should I leave it or freeze until then?

JS-TX 11-30-2012 07:39 PM

I did one for about 3 weeks. Maybe I didn't wait long enough but the only difference I noticed is a dark almost purplish smoke ring.

FlavorSavor 11-30-2012 09:15 PM

I picked up two cases of briskets today and the package date was already 28-days ago. I typically wet age mine for 45-days anyway, then freeze if I'm not ready to cook.

The meat and even the fat will get a bit darker. Almost a dull grey color. I trim all this off before cooking.

Sometimes you can also notice bubbles in the fluids trapped in the package. Other threads mention "dime size bubbles", but I've never seen anything like that. Just small bubbles.

I've cooked two briskets side-by-side before; one aged for 40ish days, and the other off the shelf with an unknown package date. The aged brisked was defiantly more tender. Now this was not really a controlled, scientific, Pepsi Challenge cook or anything, but there was a notable difference in tenderness. Flavor was about the same.

Once a wet-aged brisket comes out of the pack it will defiantly have a stench to it. You'll know it's dead. But that stench should wash off with cold water.

If you're worried, just freeze it. Just allow 3 to 4 days to unthaw, slowly, in the fridge.

Brandon87 12-01-2012 12:36 AM

Don't worry about the change in color. When it turns purple from bright red, you know you have a nice aged brisket. I love seeing that deep purple. It's a beautiful thing!

BigBellyBBQ 12-01-2012 01:53 AM

Quote:

Originally Posted by Brandon87 (Post 2285592)
Don't worry about the change in color. When it turns purple from bright red, you know you have a nice aged brisket. I love seeing that deep purple. It's a beautiful thing!

Yeeuup..I agree...watch the color change and also the package starts to puff up from the gas...which is good...just be sure the wife is not around when you open it...
big tip here is keep the light off of it and use a fridge that does not get open to much..
I have a prime rib roast in there wet aging since October and I just cut it in half and cooked er up AWESOME! doing The other half Sunday..
I used charbroils turkey infra red cooker and it works great on the prime rib....I am not a gas cooker, however that thing cooked a nice roast and the gravy drippings were the best I ever made an au-jois out of..


All times are GMT -5. The time now is 12:21 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.