After doing a few competitions here in KS I've talked to a few people who seem to 'age' their briskets. Keep them in the fridge for 2-4 weeks and then smoke them. Well, I tried it and got mixed results. The meat was tender, just melted in your mouth, which is to tender for BBQ competitions as it wouldn't pass the 'pull' test. When I did it, just cooked it as normal, wrapped at 160 internal temp and removed at 190. I'm thinking that if I age the brisket, I wouldn't have to reach all the way to 190, the aging process should tenderize the meat enough. If you were to age a brisket, would you just keep it in the cry-o-vac package or remove it and place in fridge and cover.