I have been doing a lot of research on aging brisket for competition, and most of the info on the internet always bounces back to dry aging.
I was talking to some peole that say they age their brisket in the cryo-pack (wet aging) from 30 to 50 days before a competition.
The aging process undoubtedly improves the tenderness of the meat, but I still have a couple of open questions.
Which type of aging (if any) do you use? Dry aging decreases the weight of the meat, and creats a crust on the outside, but supposedly wet aging does not add to the flavor of the meat as much.
What are the optimal temperatures for aging, wet or dry, and how long do you do you age your meat for optimal results?
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Last edited by lazyjacres; 02-02-2008 at 02:00 PM..