Tim H
Well-known member
I know that some will "wet age" brisket by keeping it in cryovac.
Is anyone dry aging brisket, and if so do the results justify the efforts?
A couple of years ago, while in a local Whole Foods, I asked their Butcher (while he was standing in front of their dry aging cooler) if he dry aged beef brisket... he looked at me like I was nuts and replied that you would not dry age brisket (but didn't really provide any reasoning that supported his opinion). Thoughts and comments?
Is anyone dry aging brisket, and if so do the results justify the efforts?
A couple of years ago, while in a local Whole Foods, I asked their Butcher (while he was standing in front of their dry aging cooler) if he dry aged beef brisket... he looked at me like I was nuts and replied that you would not dry age brisket (but didn't really provide any reasoning that supported his opinion). Thoughts and comments?