Hello Dr. BBQ,
I recently purchased your book and find it fascinating. My question is whether you age your brisket at all. I know in competition this is probably impossible, but I would like to know your opinion on the subject. Thanks.
Hi Big Dan,
Yes, I do “wet” age my briskets if I have the opportunity. Wet ageing is a process where you hold the beef in the sealed cryovac that came from the packer. This has to be done in a consistently cold environment, between 34 and 38 degrees and the seal on the cryovac MUST remain intact. If there is any air in the package it must be cooked or frozen quickly. The maximum amount of time for this is commonly agreed to be 50 days from the packing date. The only way to know the actual packing date is to see the shipping box so you need to see it to be safe. The sticker that a retailer puts on the meat does not reflect the packing date. The meat might well be a few weeks old when you get it, so do not age anything unless you are absolutely sure about the packing date.