Cooking time for Aged Brisket?

sigmasmokers · Apr 27, 2005

It is my understanding that the benefit to aging brisket is that it helps break down the meat and make it more tender. Does this eliminate some of the cooking time of the meat (like the hold period at around 160 degrees) or should it still go a good 45 to 1 hr per pound?

nucleargeek · Apr 27, 2005

I'd still go an hour per pound....don't think it will make that much difference in breaking down the collagen.

sigmasmokers · Apr 27, 2005

Have you smoked an aged brisket?

chad · Apr 27, 2005

It makes no difference in time.

And, yes, I've cooked aged brisket!

The_Kapn · Apr 27, 2005

chad said:
It makes no difference in time.

And, yes, I've cooked aged brisket!

Ditto what Chad says.
The major benefit we have found is that the flavor is enhanced. Strong, natural, beefy flavor.
Cook time seems to be the same, but that is not an exact science anyway, at least for us

We follow the same cooker temp and meat temp profiles as with un-aged--seems to work fine!
Just my opinion.
Maybe Ray (DRBBQ) or Jim Minion will chime in on this--they have a lot of experience with aging.

TIM

jminion · Apr 28, 2005

Aging is about flavor not cooking time. Cooking time can be shorten by cooking brisket from prime beef like Kobe.
These guys know there stuff.

Jim

Cooking time for Aged Brisket?

sigmasmokers

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nucleargeek

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sigmasmokers

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chad

somebody shut me the fark up.

The_Kapn

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jminion

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