Originally Posted by watertowerbbq
I've never aged a brisket before. I've never tasted an aged brisket before. Does the aging really change/improve the taste that much? Are a lot of teams doing this? We've only competed in a couple of competitions and have never considered doing this, but maybe we should. Any thoughts?
Yep, it does. And, yes they do.
It's one of those little "extras" that do make a difference.
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker