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.
DUCAN Affinity - gasser
Mini WSM (For the 9 yr old of course)
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9 yr old who loves to cook