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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.


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Unread 03-30-2012, 04:22 PM   #31
AustinKnight
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All looks Super AustinKnight. Do you know of a reference for wet aging brisket? I would like to try that.
I think I have some links bookmarked on my laptop I'll post it when I get home. I just googled wet aged brisket and read a lot of the forums that came up, that's basically how I figured it out I also asked on here too http://www.bbq-brethren.com/forum/sh...d.php?t=126794 some say not to go past 30 or 40 days of the (kill date/packed date)I chose to push the limits and this was my end result.

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Unread 03-30-2012, 05:03 PM   #32
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Thanks AustinKnight, I will pick up a choice brisket next week and talk with the butcher about it. Lots of great info on your previous thread.
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Unread 03-30-2012, 05:26 PM   #33
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Thanks AustinKnight, I will pick up a choice brisket next week and talk with the butcher about it. Lots of great info on your previous thread.
Your welcome Toast happy to help here is another good read, hope all this helps it's not really hard you just need the package date off the box from the butcher and a dedicated fridge between 33-38*. And look for bubbles every week mine only got about the size of a BB at 60 days, I've read that if they get to a dime size then you need to think about cooking it or freeze it at that point.

http://www.goodcooking.com/steak/aging/aging.htm
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Unread 03-30-2012, 06:09 PM   #34
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Great info AK. There is more to this than meets the eye for sure.
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