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Unread 04-17-2009, 12:35 PM   #3
chad
somebody shut me the fark up.
 
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Join Date: 08-13-03
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I agree with Jason.
Cost and availability are problems.
1. Brisket is not exactly a premium cut of beef. Dry aging brisket is, in the normal world, a monumental waste of time. Then it is slow cooked to "death". That's not to say that it wouldn't taste wonderful.

2. Steaks (all varieties), on the other hand, truly benefit from dry aging. We used to dry age prime rib and other cuts in the restaurant. This was mainly for the managers.

3. We have wet-aged brisket with some success and have been pleased with the results. We usually timed out the aging for 40-50 days.
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