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.
KCBS Member #14287