CarolinaQue
08-04-2012, 06:43 PM
I have a couple of briskets that are going to be ready to cook this weekend that have been wet aging since the 20th of June (actual pack date off of the case). They'll hit the 45 day mark mid week this week...so, this weekend, I will be cooking them.
My qustions are, will it cook differently than a regular, right out of the store brisket? I know that dry aging results in meat that tends to cook faster, is this also true for wet aged meat?
Also, any thing different regarding wrapping, resting or any other part of the process?
They are very tender, almost pointing to the ground when you hold it up in the middle by one hand. Meat still looks good and there are very few bubbles in the cryo, and the ones that are there, are pretty small.
Any advice is appreciated!!!
Thanks!!!
My qustions are, will it cook differently than a regular, right out of the store brisket? I know that dry aging results in meat that tends to cook faster, is this also true for wet aged meat?
Also, any thing different regarding wrapping, resting or any other part of the process?
They are very tender, almost pointing to the ground when you hold it up in the middle by one hand. Meat still looks good and there are very few bubbles in the cryo, and the ones that are there, are pretty small.
Any advice is appreciated!!!
Thanks!!!