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Ron PrattJeff,
For size you are correct it would be best to go with the large brisket size bag. The issue though is aging a bone-in sub-primal. In essence you will only be subjecting half of the meat to the benefit of the DrybagSteak technology since the bone will prevent the give up of moisture. There is also the risk that the bone will puncture the bag upon sealing. Granted, commercial shops which age beef in their controlled environment rooms will leave the bone in but that is mainly to limit trimming loss. Since you are just going to toss the bone anyway then why not start with a boneless piece and receive full benefit?
Ron