Wet Aged Briskets

[HolySmoke77]

Can someone point me to a link, thread or site on the proper procedures, do's and dont's of wet aging? Thanks!

 

[timzcardz]

You could go to the custom google search bar near the bottom of this page and search, wait for it . . . wet aging.

 

[bruno994]

Stick them in low traffic fridge for 28 days, in original cryovac packaging. Then off to the freezer for me, unless I have one that times out right for a comp, then I cook it that weekend.

 

[82's BBQ]

You need to know the kill date. As Bruno said though:
Leave in the cryovac
Let it sit in a fridge, preferably one that isn't used for normal everyday things, for 28 days
I personally freeze mine first and then age, but that seems to be just a matter of opinion.

 

[srfshane]

Depends on where you buy it as well. SRF's are aged 28 days before we flash freeze them.

 

[Red Valley BBQ]

I age to around 40-42 days, but other than that...what they said.

 

[Burnt at Both Endz]

I disagree with the frig, you need a cooling system that has no defrost cycle, in my humble opinion.

Maybe a setup like so....

 

[Big George's BBQ]

Dr BBQ has a thread on this here I believe

 

[JD McGee]

We age ours in a dedicated fridge for 30 days from the kill date then freeze them...average temp is 34-36 degrees. Be sure the cryovac is tight...air is your enemy.

 

[FlavorSavor]

I've gone as long as 55 days. I've heard of others going longer. They get pretty stinky after 45 days. Smells like money.