Originally Posted by chad
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.
Chad is that 40-50 day time frame from the date you buy it or from the date you buy it or the date it was packed?
Also if I could not find out the pack date is there any rule of thumb on how long I should age it for?