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I’ve got half a brisket in a drybag now. Even looking at it, I can’t tell you if it’s a “point” cut or a “flat” cut. It went in January 15.
I’m subscribing to the meat-industry literature that says “30 days is the peak. Not much good happens after 30 days.”
I’d really like to post some happy results to the group, but I don’t think that’s going to happen this time. The brisket is about 3″ thick, and after trim — I don’t expect great results in terms of value, but I hope to learn something about aged brisket. Thing is — it’s February. Slow-smoking a brisket doesn’t seem likely. Maybe I should roast it in a 225 degree oven for a while.
And I finished processing a strip loin today. But that will be a different post.