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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 02-18-2012, 12:31 AM   #1
BasicPatrick
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Default Aging Brisket at Home

I am thinking about wet aging Brisket at home but I do not have a walk in cooler. I do have a stand up freezer so once aged I can freeze and hold a case at a time.

My question is what would be the best and more importantly most reasonable unit in which to wet age Brisket at home.

Opinions....especially from those that have done it are very much appreciated.
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Unread 02-18-2012, 05:27 AM   #2
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Whose house doesn't have a walk-in cooler! Lol :D

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Unread 02-18-2012, 05:43 AM   #3
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Quote:
Originally Posted by BasicPatrick View Post
My question is what would be the best and more importantly most reasonable unit in which to wet age Brisket at home.
A refrigerator? Just make sure the cryo isn't compromised and let it sit in the fridge for 30 days or so before the cook.
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Unread 02-18-2012, 06:25 AM   #4
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As long as you have the case you have the kill date. 42 to 56 days is good if you have a dedicatedeat fridge. There are excellent threads here that discuss this in detail including bubbles
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Unread 02-18-2012, 07:05 AM   #5
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I have a dedicated garage refrigerator, works better in the colder months.

Commercial fridge and/or commercial freezer with a controller on it would be ideal
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Unread 02-18-2012, 07:24 AM   #6
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Just refrigerate in the cryo vac until you're 35 to 45 days past the kill date. You need to buy by the case to know that date. The kill date is not the same as the sell by date!
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