Thread: Aging Brisket
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Unread 02-03-2008, 12:08 AM   #9
somebody shut me the fark up.
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I imagine dry aging is pretty good at adding flavor but honestly, I've never noticed a significant difference in flavor when wet aging. Usually, it's the tenderness that improves. Wet aging is by far the easiest of the two kinds. Thing is, I have noticed that wet aged briskets seem to be a lot easier to screw up and dry out when cooking. If I were dry aging, I'd just have my butcher do it for me. I know of at least one who will do it around KC but I'm sure there are more who would.
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