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Welcome aboard, Robbie!
The question about aging a brisket has been raised before and I’m sure to date there have been no responses. My speculation is that to most people the aged exterior of the meat is unappealing so they trim back to red. In doing that with a brisket there’s going to be a lot more wasted meat than if you didn’t age it.
As for your file attachment your best bet is to cut and paste. OTOH posting a photo you need a server such as PhotoBucket in which the picture resides.
Stick around…are you planning to age some beef sub-primals? Once done you’ll love the taste plus see how easy it is to dry age your own meat instead of paying through the nose for someone else to do it!