The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 01-12-2006, 08:07 AM   #1
MoKanMeathead
is One Chatty Farker
 
MoKanMeathead's Avatar
 
Join Date: 05-02-05
Location: Grain Valley, MO
Downloads: 0
Uploads: 0
Default Aging Brisket

Who ages their beef (brisket specifically) for competitions? How long do you age it and how do you do it? Just leave it in the cryovac in a cold refridgerator? I have heard that you can age it for up to 50 days from the kill date but how do you know the kill date unless you buy it from a butcher who did the killing?

If there is another thread out there on this I couldn't find it.

Thanks
MoKanMeathead is offline   Reply With Quote


Unread 01-12-2006, 08:35 AM   #2
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

i wet age 30-45 days from the Sell by date. Back of the fridge where its about 34-35 degrees. If no sell by date, i go by date of purchase and dont go over 30 days aging.


Theres a bunch of briskets posts in our roadmap. IN one of the links, I think DrBBQ goes into detail of wetaging.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 01-12-2006, 08:38 AM   #3
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Wayne,

Take a gander here for some info on aging.
http://bbq-brethren.com/forum/showth...&highlight=cab

The link referred to in that thread is broken from the move.
Ray posted classic gudance on aging in the broken link.
Title was "Here is what I know about brisket", to the best of my memory.

Maybe we can sweet talk Phil into finding it in the old database.

Chad and I wet age as often as we can.

TIM

On edit--just found Ray's post!
http://www.bbq-brethren.com/forum/sh...hlight=brisket

On second edit--went back and corrected reference in the other thread mentioned above.
"All is well" now
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Unread 01-12-2006, 08:43 AM   #4
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Downloads: 0
Uploads: 0
Default

Here's the link to Dr BBQ's post. I'm bored. Not because of the post. Not much work today.
http://www.bbq-brethren.com/forum/sh...hlight=brisket
__________________
Kevin
Kevin is offline   Reply With Quote


Unread 01-12-2006, 08:45 AM   #5
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

Quote:
Originally Posted by The_Kapn
Wayne,

Take a gander here for some info on aging.
http://bbq-brethren.com/forum/showth...&highlight=cab

The link referred to in that thread is broken from the move.
Ray posted classic gudance on aging in the broken link.
Title was "Here is what I know about brisket", to the best of my memory.

Maybe we can sweet talk Phil into finding it in the old database.

Chad and I wet age as often as we can.

TIM

On edit--just found Ray's post!
http://www.bbq-brethren.com/forum/sh...hlight=brisket

yup. its in the roadmap. Post #23. Was just coming here to post it.

but you may STILL sweet talk me honey.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 01-12-2006, 09:55 AM   #6
kcpellethead
Full Fledged Farker
 
kcpellethead's Avatar
 
Join Date: 07-25-05
Location: Kansas City
Downloads: 0
Uploads: 0
Default

I researched and worked with aging meat for a few years. I would age my 12 & Up whole briskets 45 - 50 days from the kill date shown on the side of the case. These briskets were placed in a dedicated commercial refrigerator set on 36 degrees. I probably cooked 250 - 300 aged briskets. In all that time, only once did I have a bad brisket and it was my fault.

Here are some tips I learned. Watch the gas bubbles in the cry-o-vac. When they go from being very small to about dime size, it's time to cook or freeze that brisket. If they get to quarter size, it's time to cook that brisket today! Always, always, always go by the kill date when aging brisket. Also, if you're going to stretch wet aging to it's limits (50 days), the more you know about how that brisket was treated before it made it's way to you, the better. On refrigerator temps, anything below 35 degrees is preserving/prolonging the meat, not aging it. Ideal temps are 35 - 37 degrees. The refrigerator in your Kitchen is a bad choice. Aging meat requires a stable environment. The temperature fluctuations associated with opening the door on your fridge, even once a day, is not good for aging meat.

One note on smell, when you open the package of a 45- 50 day wet aged brisket, it will have a distinct beefy musky smell, but it won't be in any way offensive. A bad brisket has a sharper, sour smell. There is a big difference.

Above all else, be careful. Nobody wants to make someone sick with bad meat. When in doubt, throw it out. It just isn't worth it
__________________
Rod

If I do everything half ass, how can I be a "full fledged" anything?
kcpellethead is offline   Reply With Quote


Unread 01-12-2006, 09:57 AM   #7
kcpellethead
Full Fledged Farker
 
kcpellethead's Avatar
 
Join Date: 07-25-05
Location: Kansas City
Downloads: 0
Uploads: 0
Default

One more thing I forgot to mention, I don't age my meat any more. My supplier ages it for me. It takes some planning on my part, but it's a lot easier to just pick up a case of wet aged briskets that I know have been kept in the proper environment during the process.
__________________
Rod

If I do everything half ass, how can I be a "full fledged" anything?
kcpellethead is offline   Reply With Quote


Unread 01-12-2006, 10:01 AM   #8
Smoker
is One Chatty Farker
 
Join Date: 07-19-05
Location: Long Island NY
Downloads: 0
Uploads: 0
Default

How low down in temperature does a wine refrigerator go? They have glass doors and might be perfect for aging beef.
Smoker is offline   Reply With Quote


Unread 01-12-2006, 11:02 AM   #9
Trout_man22
is One Chatty Farker
 
Trout_man22's Avatar
 
Join Date: 05-16-04
Location: Colonial Heights, Virginia
Downloads: 3
Uploads: 0
Default

Quote:
Originally Posted by Smoker
How low down in temperature does a wine refrigerator go? They have glass doors and might be perfect for aging beef.
Not cold enough, some will get down to around 45*. And that's too cold for most wines.
__________________
Go Green use mercury laced low watt fluorescent bulbs and kill the earth slowly !

"
God either exists or He doesn't.... I believe in God." Blaise Pascal
I'm a sinner, I regret my sin and will try to never do it again.
Trout_man22 is offline   Reply With Quote


Unread 01-12-2006, 11:38 AM   #10
MoKanMeathead
is One Chatty Farker
 
MoKanMeathead's Avatar
 
Join Date: 05-02-05
Location: Grain Valley, MO
Downloads: 0
Uploads: 0
Default

Thank you for the link - what a great post by Ray (thanks Ray)...and Rod thanks as always I really appreciate your guidance. Looking forward to seeing you this year.
MoKanMeathead is offline   Reply With Quote


Unread 01-12-2006, 11:44 AM   #11
RichardF
is One Chatty Farker
 
RichardF's Avatar
 
Join Date: 03-07-05
Location: what was the 2nd largest banking city in the US
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smoker
How low down in temperature does a wine refrigerator go? They have glass doors and might be perfect for aging beef.
I have a Kitchenaid wine refrigerator and it will get down to the low 30's. I don't think I'd be keeping wine at that temp.
RichardF is offline   Reply With Quote


Unread 01-12-2006, 12:37 PM   #12
LDOJYD
On the road to being a farker
 
Join Date: 12-28-05
Location: Chula Vista, CA
Downloads: 0
Uploads: 0
Default

Beer just above 35 is good....Then again stoli and peperment at 30 guuuud cracker!
__________________
LDOJYD
Hang'in with the Man!
BBQ Brethren Novice
_______________________
Ducane 5 Burner Gas Grill
New Braunfels Black Diamond Smoker (1997)
CharBroil Bandera (2005) (Spicewine Fire Basket)
Cajun Turkey Frying Fool
LDOJYD is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Aging brisket Buster Dog BBQ Q-talk 15 04-05-2010 03:58 PM
Aging A Brisket? bamaman76 Competition BBQ 27 12-18-2009 12:42 PM
Aging Brisket Porky Q-talk 9 07-19-2008 07:23 AM
Aging Brisket lazyjacres Q-talk 15 02-04-2008 04:18 PM
Aging Brisket sigmasmokers Q-talk 5 04-07-2005 04:29 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:23 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts