I have never personally dry aged beef. To me, that process is obviously for the real pros.
I have eaten dry aged Prime steaks and they are "To Die For".
I / We wet age all of our briskets using the guidance by the legendary DRBBQ found here:
The smell and flavor when removed from the Cryo are just as he described---full beef flavor.
Hope this helps.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.