Take a gander here for some info on aging.
The link referred to in that thread is broken from the move.
Ray posted classic gudance on aging in the broken link.
Title was "Here is what I know about brisket", to the best of my memory.
Maybe we can sweet talk Phil into finding it in the old database.
Chad and I wet age as often as we can.
On edit--just found Ray's post!
On second edit--went back and corrected reference in the other thread mentioned above.
"All is well" now
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.