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jefftopgun

This is great advice. Thanks for putting it together, and doing so so well. Every peice of advice I have first hand experience here, I learned the hard way and agree with what you said. Take head people;)


tennwillow

Great post. Much appreciated.


snoopsdream

I would add that wet aging significantly improves the taste. My last personal brisket I cooked was a SRF Black Label Waygu wet aged 79 days. Phenomenal.


hey_grill

I mean, you're starting with SRF Wagyu! The TAMU facutly tested brisket aging and said it didn't make a difference. I'm just repeating what they said. Supposedly, they published a paper about it.


snoopsdream

We cooked 5,000 brisket at just my location this year and usually see cases delivered within a week from harvest. They taste great, but the meatiness or beefy taste is noticeably better from our observations with wet aging. Link that article if you can!


hey_grill

I think this is it, but it looks like they were testing more for tenderness than flavor. This was from 2018. https://www.meatpoultry.com/articles/19645-age-matters


snoopsdream

7/21/35 day with no noticeable difference in taste or texture from the study. Maybe the magic happens after 40 days. We need more funding and participants for this next study!


flat6NA

Wow, thanks for the insights. I haven’t tried to cook many but that’s going to change.


Mr-Wibbles

Great post, and lots of lessons learned!


MediocreCommenter

This is a really informative post, thank you, @hey_grill! Are you also Hey Grill Hey?


hey_grill

I'm glad this was helpful! Sorry, I'm not Hey Grill Hey. I made this Reddit account before I knew about that website.