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Robbie MillerI just found this site via The BBQ Brethren and, being from Texas, do a lot of cooking on the grill. I’ve bought aged prime beef but never tried to age my own, except in Colorado when we shoot an Elk we will hang it after it is skinned for a few days till we get ready to leave. Can’t really say I can tell the difference. I cook a lot of Briskets and pork ribs on the smoker and the idea of aging a brisket sounds intriguing. After years of screwing with different ways and temperatures to cook brisket, I’ve finally discovered to ultimate way to cook a brisket and aging probably will make it better. I haven’t spent a lot of time on the site yet but I haven’t seen much, if anything about aging a poor cut of meat like brisket. Does anyone out there have any experience with aging brisket that you could share? Also, had anyone tried pork ribs? I’ve attached the brisket recipe below if your interested in trying a totally different way of cooking a brisket. Enjoy the site and an looking forward to a good forum.
Robbie