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Unread 04-27-2005, 07:11 PM   #5
The_Kapn
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Quote:
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
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.

TIM
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