Originally Posted by Ron_L
Yes, you can tell the difference in taste and tenderness.
But, as the guys pointed out, you have to know the pack date or kill date (some beef processors list the kill date instead of the pack date) before you can safely wet age.
I wet age briskets for at least 30 days beyond the pack date and prefer to go 45 - 50 days.
The refrigerator that you use for aging the brisket should be opened as little as possible.
This is the most important thing next too the kill or pack date. If you try this in your regular fridge it will not be good. There is a specific temp range you need to hold for this process other wise it may smell funny when you take it out.