S
SmokeInDaEye
Guest
So I've been doing a lot of searches about aged briskets and can only find stories about wet aged briskets.
Has anyone here actually dry aged a brisket or is there a reason not too? Having done several steaks and prime rib lately, I'm now a huge fan of dry aged beef but am not sure what happens to a dry aged cut when slow cooked.
And to wet aged fans, why? Does it actually do anything to add flavor?
Has anyone here actually dry aged a brisket or is there a reason not too? Having done several steaks and prime rib lately, I'm now a huge fan of dry aged beef but am not sure what happens to a dry aged cut when slow cooked.
And to wet aged fans, why? Does it actually do anything to add flavor?