Excerpt from askabutcher forum:
May 2, 2010, 8:43pm, bossman wrote:
I know other KCBS teams including myself, wet age Briskets in the Kryovac prior to contests, do you think the dry bag steaks method would work with briskets?
A six week wet aged (from the date of packing, not purchase date) Brisket is the norm for quite a few teams and individuals. I think a further 3 week dry age, using the Dry Bag Steak method, would probably put the taste out of this world I also bet the aged Point would make some hellacious hamburger meat
Make sure the Brisket is Choice or Prime.
Find a 10-12 lb whole packer, if possible.
NO trimming until after the dry age.
Make sure to trim off the “age”.
One of my bbq buddies is thinking of doing this, I’ll let you know how he makes out.
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