Thread: Aging Brisket
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Old 01-12-2006, 09:57 AM   #7
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Join Date: 07-25-05
Location: Kansas City

One more thing I forgot to mention, I don't age my meat any more. My supplier ages it for me. It takes some planning on my part, but it's a lot easier to just pick up a case of wet aged briskets that I know have been kept in the proper environment during the process.

If I do everything half ass, how can I be a "full fledged" anything?
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