Wet aged Brisket

[GusRobin]

Been playing with my SRG for the last couple weeks and decided to get back to the Bradley. What better way then to cook the 12 lb choice brisket that has been wet aged in the fridge for a month.
Here is the brisket out of the fridge

cut off the part of the meat that turned brown

Didn't trim the fat, and used these guys on it

Slathered with the Black Hog mustard sauce and Zack's brisket rub
One side slathered and rubbed

The other side done. Bent and put in rack fat side up

Put some beef broth in 2 small bread pans. I put the pans under the rack with the brisket to catch the drippings. Makes great au jus

In the Bradley with 4 hours of hickory (flash didn't work)

All closed up and ready to spoke.


Back  in about 18 hours or so --look for the post.

[grnhs]

be watching this one!

[ccfdmike]

Can't wait for tomorrow!

[Mach1]

That makes me wish I would have taken a brisket outta the freezer for the weekend, can't wait to see the end product!

[Tenpoint5]

Thinking thats gonna be some kinda good!!

[mikecorn.1]

Almost 11 hrs now per time stamps on posts. :D. Excuse my ignorance, can you tell me how the wet aging works? Thanks.


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[GusRobin]

. Excuse my ignorance, can you tell me how the wet aging works? Thanks.

As the saying goes, it is only ignorance if you don't ask.
I got the wet aging from this link in the recipe forum
http://www.susanminor.org/forums/showthread.php?118-Aged-Sirloin&p=138#post138

[GusRobin]

UPDATE-
Smoke was to be done at midnight,but it started late since I had problems with the smoke generator (operator dumb error,  not bradley issue.) So it was to be done at 1:00am. I fell asleep and woke up at 2:00am. Changed the water and put it to bed for the night. Temp was 134* IT.
Woke up this morning at 8:00 am and the IT was 157*.Here is a pic of the bradley in its home. Wanted to point out that I have removed the Bradley thermometer from the door. With the PID and the maverick it was overkill and not much benefit. It also got in the way of the meat sometimes if I had a full cabinet.

Changed water and here is it as of 8.

at 11:00 am it is at 162 -170 (PID says its 162, maverick 170) So I went to check and move probes around. Both then settled at 163 range. So it is stalling and I'm watching football. Here is a picture at 11:00.

So I'll be back in a few hours with updates

[mikecorn.1]

. Excuse my ignorance, can you tell me how the wet aging works? Thanks.

As the saying goes, it is only ignorance if you don't ask.
I got the wet aging from this link in the recipe forum
http://www.susanminor.org/forums/showthread.php?118-Aged-Sirloin&p=138#post138

Thanks


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[grnhs]

OOOOH that's looking good GR.
How's it doing now?

[ghost9mm]

It will be awesome Gus...the bark is really nice...

[Tenpoint5]

IT'S BEEN A FEW HOURS!!! Is It DONE YET???Is It DONE YET???Is It DONE YET???Is It DONE YET???Is It DONE YET???Is It DONE YET???

[mikecorn.1]

Well? ;)


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[GusRobin]

update - sorry its late but I had to watch The Tide kick some butt.

So it reached 182 at about 2:00, so about 18 hours of cooking. FTCd for about 3 1/2 hours. Threw a couple of potatoes into the SRG.
Out of the FTC

On the plate with some baked potato

Came out very good. The first 2-3 inches of meat on the thin flat side was a little drier then the rest, but that usually happens when I do full briskets.

[Tenpoint5]

I'll take a plate of that Gus