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!!!!