喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 09-24-2013, 09:38 AM   #16
Kernscookin
Knows what a fatty is.
 
Join Date: 08-22-11
Location: Dawsonville, GA
Downloads: 0
Uploads: 0
Default

I know all of y'all are a whole lot smarter than this Georgia boy but I'm telling you that I don't like old milk or old anything else that I'm going to eat. I don't think I'll be eaten aged beef but y'all go ahead. To each their own, it's not for me. I like to buy it, rub it that night and smoke it the next day.
Kernscookin is offline   Reply With Quote


Unread 09-24-2013, 09:56 AM   #17
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Kernscookin View Post
I know all of y'all are a whole lot smarter than this Georgia boy but I'm telling you that I don't like old milk or old anything else that I'm going to eat. I don't think I'll be eaten aged beef but y'all go ahead. To each their own, it's not for me. I like to buy it, rub it that night and smoke it the next day.
Whats to say that beef you just bought isint already been cryod and held for 30+ days before you got your hands on it?
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 09-24-2013, 10:08 AM   #18
dano
Take a breath!

 
dano's Avatar
 
Join Date: 02-09-11
Location: West Chester, PA
Downloads: 0
Uploads: 0
Default

Dry aging is pretty tough from what I hear. you need a lot of temp, humidity, and air control. 30 days for wet aging should be fine for a brisket.
__________________
www.FireCraft.com
Essential BBQ Equipment
sales@firecraft.com
1-800-745-6109
Authorized Stump's Smokers Dealer

dano is online now   Reply With Quote


Unread 09-24-2013, 10:42 AM   #19
Charcoal_Addict
On the road to being a farker
 
Join Date: 05-28-12
Location: Edmonton, Alberta
Downloads: 0
Uploads: 0
Default

I've never had to wet age a brisket but I've purchased any grocery store Briskets yet. I usually get them from high quality butcuers and reputable online butchers shop pre-aged. Some site will allow you to request a 45 day aged special order.

My concern with wet againg a Costco brisket for example would most of the people working there would not know how long the beef had already been aged.
__________________
Super fast Red Themapen, Weber Platinum, Kamado Joe Big Joe, Maverick ET-732
Charcoal_Addict is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:05 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.