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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 07-25-2012, 08:13 PM   #1
Shiz-Nit
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Default Wet Aging Brisket Question Please

Okay I am doing my 1st wet aging brisket and it is at 21 days and the factory pack is still tight.
I REALLY want to get this RIGHT so I do not KILL my family... Yes I have looked up past post... BUT I want to know I am spot on correct on this.

Any advice?
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Unread 07-25-2012, 08:18 PM   #2
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Is that 21 days since the kill date or the date you bought it?
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Unread 07-25-2012, 08:19 PM   #3
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What's your question?
What are you worried about?
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Unread 07-25-2012, 08:23 PM   #4
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Quote:
Originally Posted by Red Valley BBQ View Post
Is that 21 days since the kill date or the date you bought it?
I have read from the kill date is best... if that is correct?

I got this brisket from Sam's Club.... it is 21 days from sell date

The fridge is a spare and has only been open a few times since stored... Temp set at 36*

Next would a SRF Brisket benifet any by doing this?


Thanks for any advice in adanced!!
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Unread 07-25-2012, 08:29 PM   #5
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Quote:
Originally Posted by Muzzlebrake View Post
What's your question?
What are you worried about?

Just the general process
I will be smoking a aged brisket along side a fresh from Sam's Club to see which we like better...
I just want to get it right so know one gets sick... more less and if it is worth the time?
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Unread 07-25-2012, 08:34 PM   #6
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i would only wet age if i knew the kill or pack date, not the sell by. I bought a brisket a few weeks ago at Sams that already had wet aged in their meat room for about 3 weeks. Only reason i knew that is because i had them bring out more packers as they didnt have any out so i looked at the box. SRF briskets are already aged out about 30days i believe. You should be ok with this one, when you pop the cryo you will know if its bad.
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Unread 07-25-2012, 08:37 PM   #7
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Unread 07-25-2012, 08:43 PM   #8
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Quote:
Originally Posted by Shiz-Nit View Post
I have read from the kill date is best... if that is correct?

I got this brisket from Sam's Club.... it is 21 days from sell date

The fridge is a spare and has only been open a few times since stored... Temp set at 36*

Next would a SRF Brisket benifet any by doing this?


Thanks for any advice in adanced!!
The consensus of what I've read over the last couple of years is that 42-45 days of aging from the kill date is going to yield the best results. Of course, I'm going to bet that there will be some brethren that disagree with that.

Although, there is no guarantee that when you open the package after 42 days that it won't be spoiled. If it is spoiled when you open the package, you will know it. No doubt about that. The odor will jump up and slap you in the face. A properly aged brisket might have a slight pungent odor to it, but it won't be a rotten meat smell.

Any cut of beef will benefit from aging, either wet or dry. During the aging process the fiber of the muscles start to break down resulting in a more tender piece of meat. So yes, a SRF brisket will benefit from aging, but I would recommend becoming comfortable with the aging process before spending big bucks on a brisket.
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Unread 07-25-2012, 08:44 PM   #9
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Quote:
Originally Posted by Shiz-Nit View Post
I have read from the kill date is best... if that is correct?

I got this brisket from Sam's Club.... it is 21 days from sell date

The fridge is a spare and has only been open a few times since stored... Temp set at 36*

Next would a SRF Brisket benifet any by doing this?


Thanks for any advice in adanced!!
You need to know the kill date. I think you have chosen the wrong piece of meat to test this out with if you are looking to dial in the wet aging process.
I'll leave it to the more experienced folks here to correct me...

Get a case of something... or at least find somewhere you can pick through a case with the kill date known. Once they come out of the case I don't think you usually have any way to track the kill date.
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Unread 07-25-2012, 09:05 PM   #10
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Quote:
Originally Posted by Red Valley BBQ View Post
Although, there is no guarantee that when you open the package after 42 days that it won't be spoiled. If it is spoiled when you open the package, you will know it. No doubt about that. The odor will jump up and slap you in the face. A properly aged brisket might have a slight pungent odor to it, but it won't be a rotten meat smell.
Oh yeah, you will know! Pretty sure that was the last time I tossed my cookies. I didn't age it, but my butcher did. After I took it back, my wife came home an hour later and got sick from the smell still in the house.
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Unread 07-25-2012, 09:14 PM   #11
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Quote:
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Oh yeah, you will know! Pretty sure that was the last time I tossed my cookies. I didn't age it, but my butcher did. After I took it back, my wife came home an hour later and got sick from the smell still in the house.
This weekend is the due date for the smoker... This is why I said i have a back up brisket...

I hope to make a box for a comp test coming up but the greens around here look sick (as not good... sick). this dry summer has really taken a hit on everthing huh?
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Unread 07-25-2012, 09:17 PM   #12
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Not sure why that posted twice. We had a storm last night that destroyed everything that we were trying to grow. If not dryness, storms destroy everything!
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Unread 07-25-2012, 09:35 PM   #13
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When / where is your first comp?

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Unread 07-25-2012, 09:49 PM   #14
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Quote:
Originally Posted by indianagriller View Post
When / where is your first comp?

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This is not my 1st comp... this is for my family just a test, review or what not that I what to try...
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Unread 07-25-2012, 09:56 PM   #15
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Yea, I saw it was for family, I thought you said something about an up coming comp...

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