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View Full Version : Cooking a wet aged brisket...?'s


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!!!

CarolinaQue
08-04-2012, 08:57 PM
No one huh?

CarolinaQue
08-05-2012, 06:30 AM
One last bump in hopes that some one with experience will chime in.

Rich Parker
08-05-2012, 06:37 AM
I cook mine with the same techniques as when I am cooking a fresh brisket. Hope it turns out well for you.

CarolinaQue
08-05-2012, 06:55 AM
THanks Rich. I just didn't want to screw it up after all of this waiting!!! So, you haven't noticed a cook time difference with a wet aged brisket?

Bbq Bubba
08-05-2012, 07:49 AM
No different. Enjoy!

CarolinaQue
08-05-2012, 07:51 AM
Thanks Bubba!