getyourrubonbbq
Full Fledged Farker
- Joined
- Nov 2, 2008
- Location
- Cordova, TN
I post this in Q Talk, but it should probably go here instead. Does anyone use dry aged briskets for comps or catering? If so what are your thoughts/pros, cons etc...I'm looking at using a local Angus farm to supply my beef and they have farm raised, hormone free certified Angus and will dry age the briskets for me. Thanks in advance!