I don't know of anyone that has used dry aged beef in a comp although I'm sure it's been done. Wet aging is the norm for all the reasons listed above. My understanding of "true" dry aged beef is a little freaky to say the least. Controlled temp and humidity and creating a crust that has to be removed before packaging (mold and fungus). I have eaten a dry aged steak and they are fantastic although I have doubts about the fact that it would help a brisket! These guys use to offer a line of dry aged products to the food service industry...http://www.buckheadbeef.com/products.htm...I
assume they still do.