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Aging Brisket
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Larry Jacobs Offline
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Post: #1
Aging Brisket
Quote "This year he's taken 4 1st place brisket wins. He's been using Angus brisket in the 15# weight range aged 40-50 days in Cry-O-Vac."

How is this done?

"Never Trust A Skinny Cook"
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04-23-2011 07:10 PM
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Gary Nelson Offline
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Post: #2
RE: Aging Brisket
I'm no meat expert but I thought about 3 weeks postmortem is when it (beef) gets it's best natural tenderization. Maybe somebody letting it rest longer trims off some of the microbial growth before prep and cook?
(This post was last modified: 04-23-2011 08:46 PM by Gary Nelson.)
04-23-2011 08:45 PM
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SoEzzy Offline
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RE: Aging Brisket
LINK!

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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04-23-2011 10:33 PM
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sampson Offline
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Post: #4
RE: Aging Brisket
I once found about half of a McRib sammich under my car seat. I believe it had been there "dry" aging for about 45 days. After warming it up in the sun on my dashboard for the rest of the afternoon it was better than ever!Shy

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04-23-2011 11:54 PM
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Phred Offline
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RE: Aging Brisket
http://www.bbq-brethren.com/forum/showth...ht=brisket

This may answer your question.

Phred
04-25-2011 10:20 AM
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mrcourtneyw Offline
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Post: #6
RE: Aging Brisket
Hey Sampson that's just plain wrong! And disgusting! Thanks Phred for that link, interesting idea there.

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04-25-2011 12:57 PM
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Larry Jacobs Offline
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RE: Aging Brisket
Thanks Fphfphedd, I think that's what they were doing. Kind of threw me off at the end when someone mentioned buying brisket for 99 cents a pound....then I noticed this was posted in 2004 B.O.

"Never Trust A Skinny Cook"
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04-25-2011 01:11 PM
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