Wet aging of a brisket

Grizzly6 · 11-30-2012, 01:04 PM

I watched a video on YouTube and this dude said he would wet age a brisket in it's original cryovac for about 30 days or so. With this bit of video advise, I have been aging an angus choice brisket since late October. The flat end where the cryovac is sealed is starting to turn dark.

What is the max amount of time to wet age a brisket?
Have any of you done this before?
If so, does it really impact the flavor of the meat?
Should I be worried about the changing of the color?
Should I cook it sooner rather than wait until the 15th of December when I am planning to cook it?

And advise on this will be much appreciated.

Thanks.
Grizzly

Grizzly6 · 11-30-2012, 01:10 PM

You know, right after I posted this thread I searched the site... there are some great threads available.

My question about the color of the meat does still trouble me though... Thoughts??

landarc · 11-30-2012, 01:32 PM

If it is in a sealed cryovac, all you will need to do it trim off the parts that are discolored.

Meat Meets Meat · 11-30-2012, 02:18 PM

In my opinion about 45 days from the package date is about the most I would go. I wet aged one for about 60 days once and the texture seemed a little off once we cooked it up.

luke duke · 11-30-2012, 02:42 PM

Remember that your brisket was probably in the cryovac for 2 weeks prior to it hitting the store shelf.

landarc · 11-30-2012, 03:02 PM

there should be a packed on date, that is the date to start counting from.

Cayman1 · 11-30-2012, 05:08 PM

Packed on date is generally on the box the briskets come in. You might ask the butcher to look.

"Bone to Bark" BBQ · 11-30-2012, 05:57 PM

I'm not so sure I subscribe to the idea of "wet aging" brisket. I know alot of people do it, or try to do it, but most don't have the kill date or packed on date. I think that is of utmost importance, because wet aging is really nothing more than waiting on the decomposition of protein components in the meat. You let that go just a little too long, and some bad stuff can happen. Just check the smell when you open that thing up...... it may be a little funky! If in doubt, throw it out!!!!

Garrett · 11-30-2012, 06:58 PM

This is weird, but I have brisket in the fridge waiting until the 15th as well. Going on the annual HEEMAN WOMEN HATERS CLUB camping trip and planning to cook it then. Now I'm worried. It has been in fridge for 14 days now. Should I leave it or freeze until then?

JS-TX · 11-30-2012, 07:39 PM

I did one for about 3 weeks. Maybe I didn't wait long enough but the only difference I noticed is a dark almost purplish smoke ring.

FlavorSavor · 11-30-2012, 09:15 PM

I picked up two cases of briskets today and the package date was already 28-days ago. I typically wet age mine for 45-days anyway, then freeze if I'm not ready to cook.

The meat and even the fat will get a bit darker. Almost a dull grey color. I trim all this off before cooking.

Sometimes you can also notice bubbles in the fluids trapped in the package. Other threads mention "dime size bubbles", but I've never seen anything like that. Just small bubbles.

I've cooked two briskets side-by-side before; one aged for 40ish days, and the other off the shelf with an unknown package date. The aged brisked was defiantly more tender. Now this was not really a controlled, scientific, Pepsi Challenge cook or anything, but there was a notable difference in tenderness. Flavor was about the same.

Once a wet-aged brisket comes out of the pack it will defiantly have a stench to it. You'll know it's dead. But that stench should wash off with cold water.

If you're worried, just freeze it. Just allow 3 to 4 days to unthaw, slowly, in the fridge.

Brandon87 · 12-01-2012, 12:36 AM

Don't worry about the change in color. When it turns purple from bright red, you know you have a nice aged brisket. I love seeing that deep purple. It's a beautiful thing!

BigBellyBBQ · 12-01-2012, 01:53 AM

Quote:

Originally Posted by Brandon87

Don't worry about the change in color. When it turns purple from bright red, you know you have a nice aged brisket. I love seeing that deep purple. It's a beautiful thing!

Yeeuup..I agree...watch the color change and also the package starts to puff up from the gas...which is good...just be sure the wife is not around when you open it...
big tip here is keep the light off of it and use a fridge that does not get open to much..
I have a prime rib roast in there wet aging since October and I just cut it in half and cooked er up AWESOME! doing The other half Sunday..
I used charbroils turkey infra red cooker and it works great on the prime rib....I am not a gas cooker, however that thing cooked a nice roast and the gravy drippings were the best I ever made an au-jois out of..

11-30-2012, 01:04 PM	#1
Grizzly6 Full Fledged Farker Join Date: 05-31-12 Location: Altoona, IA	Wet aging of a brisket I watched a video on YouTube and this dude said he would wet age a brisket in it's original cryovac for about 30 days or so. With this bit of video advise, I have been aging an angus choice brisket since late October. The flat end where the cryovac is sealed is starting to turn dark. What is the max amount of time to wet age a brisket? Have any of you done this before? If so, does it really impact the flavor of the meat? Should I be worried about the changing of the color? Should I cook it sooner rather than wait until the 15th of December when I am planning to cook it? And advise on this will be much appreciated. Thanks. Grizzly __________________ Brinkmann Longhorn stick burner 55gal Black UDS 85gal XL UDS DUCAN Affinity - gasser Mini UDS (For the 12 yr old of course) Extreme amounts of awesome to assist 12 yr old who loves to cook, and an 9 yr old who is getting interested

11-30-2012, 01:10 PM	#2
Grizzly6 Full Fledged Farker Join Date: 05-31-12 Location: Altoona, IA	You know, right after I posted this thread I searched the site... there are some great threads available. My question about the color of the meat does still trouble me though... Thoughts?? __________________ Brinkmann Longhorn stick burner 55gal Black UDS 85gal XL UDS DUCAN Affinity - gasser Mini UDS (For the 12 yr old of course) Extreme amounts of awesome to assist 12 yr old who loves to cook, and an 9 yr old who is getting interested

11-30-2012, 01:32 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	If it is in a sealed cryovac, all you will need to do it trim off the parts that are discolored. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-30-2012, 02:18 PM	#4
Meat Meets Meat On the road to being a farker Join Date: 05-28-12 Location: Portland, or	In my opinion about 45 days from the package date is about the most I would go. I wet aged one for about 60 days once and the texture seemed a little off once we cooked it up. __________________ Co-head cook of Smokin' Timbers BBQ @smokintimbers Sponsored by Big Green Egg, Oakridge BBQ, Sam's NW BBQ Co. XL BGE, Two L BGEs, 22.5 SS Performer Blue, 22.5 Weber Kettles (Grey, Green, Brown, Red, Two Tone Red) 22.5 WSM, Three 18.5 WSMs, Mini WSM, Rib-o-lator, Green Thermapen, Stoker with wifi

11-30-2012, 03:02 PM	#6
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	there should be a packed on date, that is the date to start counting from. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

11-30-2012, 02:42 PM	#5
luke duke is One Chatty Farker Join Date: 01-16-10 Location: Dallas, TX	Remember that your brisket was probably in the cryovac for 2 weeks prior to it hitting the store shelf.

11-30-2012, 05:08 PM	#7
Cayman1 is one Smokin' Farker Join Date: 07-20-12 Location: Springfield, MO	Packed on date is generally on the box the briskets come in. You might ask the butcher to look. __________________ Smooth Smoke BBQ Team, KCBS CBJ, porch mounted Jambo.

11-30-2012, 05:57 PM	#8
"Bone to Bark" BBQ Full Fledged Farker Join Date: 01-28-12 Location: Hagerstown, MD	I'm not so sure I subscribe to the idea of "wet aging" brisket. I know alot of people do it, or try to do it, but most don't have the kill date or packed on date. I think that is of utmost importance, because wet aging is really nothing more than waiting on the decomposition of protein components in the meat. You let that go just a little too long, and some bad stuff can happen. Just check the smell when you open that thing up...... it may be a little funky! If in doubt, throw it out!!!! __________________ Todd

11-30-2012, 06:58 PM	#9
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	This is weird, but I have brisket in the fridge waiting until the 15th as well. Going on the annual HEEMAN WOMEN HATERS CLUB camping trip and planning to cook it then. Now I'm worried. It has been in fridge for 14 days now. Should I leave it or freeze until then? __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

11-30-2012, 07:39 PM	#10
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	I did one for about 3 weeks. Maybe I didn't wait long enough but the only difference I noticed is a dark almost purplish smoke ring.

11-30-2012, 09:15 PM	#11
FlavorSavor On the road to being a farker Join Date: 10-24-11 Location: Grottoes, Virginia	I picked up two cases of briskets today and the package date was already 28-days ago. I typically wet age mine for 45-days anyway, then freeze if I'm not ready to cook. The meat and even the fat will get a bit darker. Almost a dull grey color. I trim all this off before cooking. Sometimes you can also notice bubbles in the fluids trapped in the package. Other threads mention "dime size bubbles", but I've never seen anything like that. Just small bubbles. I've cooked two briskets side-by-side before; one aged for 40ish days, and the other off the shelf with an unknown package date. The aged brisked was defiantly more tender. Now this was not really a controlled, scientific, Pepsi Challenge cook or anything, but there was a notable difference in tenderness. Flavor was about the same. Once a wet-aged brisket comes out of the pack it will defiantly have a stench to it. You'll know it's dead. But that stench should wash off with cold water. If you're worried, just freeze it. Just allow 3 to 4 days to unthaw, slowly, in the fridge.

12-01-2012, 12:36 AM	#12
Brandon87 Found some matches. Join Date: 08-27-12 Location: Weatherford, TX	Don't worry about the change in color. When it turns purple from bright red, you know you have a nice aged brisket. I love seeing that deep purple. It's a beautiful thing!