Brisket

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bigmikey14

Smoke Blower
Original poster
Jan 2, 2016
103
402
14 lbs, wet aged for 30 days. Seasoned in Tatonka Dust, smoked at 325 til 170, wrapped and took to probe tender at 207. Rested for 2 hours, separated point for burnt ends which are back on smoker

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:drool:
Points Sir! That is Beautiful work! Oh man does that make me want to eat brisket!Thumbs Up
 
That there is a thing of beauty!!

I tried to give you points, but they said I'm over my limit. 

I'll try again later.

Al
 
Thanks everyone! I got the slicer out and sliced the second half paper thin for some sammies

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Thanks MR! I have my first run with a 14lb. wet aged going in this weekend, did you season and wrap over night and let get to room temp??

Yours is outa-bounds!!
drool.gif
 
That's one fine looking brisket! Wish I could take pictures like that! I asked in another thread but never received a answer. I've heard people wet aging for up to 45 days. What is the benefit? Tenderness? Is it that noticeable of a difference to wait the extra time?
 
Crazy what kind of cameras our cell phones have now.

Yes it should help with tenderness, in my opinion all beef is better when aged.
 
Crazy what kind of cameras our cell phones have now.

Yes it should help with tenderness, in my opinion all beef is better when aged.
To me good picture taking is the credit to the photographer like good brisket is to the credit of the pitmaster. Fortunately I'm a better pitmaster than photographer!
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You sir are multi talented!

Back to wet aging. I would require a very noticeable difference in tenderness and taste before taking the extra length of time and fridge space to wet age for a month or more. I guess I will have to do my own comparison to satisfy my curiosity. Wet age one and buy another the day I plan to cook the wet aged one. Cook them both and see what I get.
 
Nice Job, I think you hit a Home Run It all looks Great
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Gary
 
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