you can easily dry age that brisket.
there are 3 things you need...
34-38* in temperature
obviously your fridge can take care of the first one.
find something that can gauge humidity and get it in there. if you are lower than 65, find a big sponge and put it in a tupperware container. fill up the container 1/2 way.
if you are using a larger fridge, take a small office fan and place it on the bottom shelf and the meat on a higher shelf. turn the fan on low.
let set for 14-21 days. trim the crust off (trim it off well it doesn't taste good) and there you have a dry aged brisket.