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I have also been thinking about aging and then curing a brisket. I think 21 days is probably the right amount of aging as 10 to 14 is a waste of an Umai bag. Maybe take two stacked (in one bag or two) with the fat caps on the outside to reduce trim and age for 30 days.
Having said that, I’m curious as to how it turned out. Also I would cook to 140 in the smoker and then steam to 160 by tenting the brisket with foil on a rack in a pan with your liquid of choice. Makes for a moist pastrami which may be much needed due to the aging process.