Newbie Wet Age Brisket Question

[TomW]

I have planned to wet age a brisket for 21 days.  At Sams today, I got one.  The question is, does wet age include the time it was in the store?  The "sell by" date is tomorrow.  Can I still wet age for 3 weeks?  I'm confused.

Thanks in advance
Tom

[mikecorn.1]

Here's a thread that was posted on this topic. It also has a link in it that you can look at. Others will be by.
http://forum.bradleysmoker.com/index.php?topic=24543.msg294960#msg294960


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[TomW]

Thanks.  I don't see any information regarding sell by date vs wet aging.  I just don't want to screw it up!

Tom

[TomW]

Anybody??  Pretty please!

Tom

[Keymaster]

I would go to this forum and ask the same question as a guest under Beef Thread. This guy has done a lot of wet and dry aging.
Sorry for redirecting to another forum. But sounds like he needs a experts opinion now
http://askabutcher.proboards.com/index.cgi

Actually here is his thread on wet aging

http://askabutcher.proboards.com/index.cgi?board=Beef&action=display&thread=54

[GusRobin]

I have wet aged briskets in the original cryovac package for 30 days. Never thought to worry about the sell by date. Just made sure it smelled ok when I opened it. I don't know if I did something that was a no-no, but never thought about looking at the date. 

[Caneyscud]

When you do something there really should be a reason.  What are you trying to achieve by having a wet aged brisket?  Better taste - there are examples of taste tests around that say that there is a difference, and many that say there isn't an iota of a difference.  Tenderness?  Same - some swear it tenderizes some swear that it doesn't.  I'd wager a great big bet that there are very few commercial institutions that "wet-age" their brisket.  They couldn't afford to carry that much meat in a cooler for "x" number of days for something that may or may not make their bbq better.  I'm not trying to get you not to.  Many swear that it makes a difference.  Many swear that it doesn't.  Until you do it, you won't be able to truly decide.  I did - for me it ain't worth the trouble, the time, the worry, and the refrigerator space.  I'm not all that thrilled about maybe risking a good piece of meat to spoilage.  The second an animal is killed, it starts to decay.  There is a proper resting period for meat and past that, I don't care to adventure to.  Dry aging is a slightly different story,  I think that does do some good, if you like the eventual taste.  BUT there have been tastes tastes where overwhelmingly more people picked a normal steak over an aged steak. 

[GusRobin]

When you do something there really should be a reason.  What are you trying to achieve by having a wet aged brisket?  Better taste - there are examples of taste tests around that say that there is a difference, and many that say there isn't an iota of a difference.  Tenderness?  Same - some swear it tenderizes some swear that it doesn't.  I'd wager a great big bet that there are very few commercial institutions that "wet-age" their brisket.  They couldn't afford to carry that much meat in a cooler for "x" number of days for something that may or may not make their bbq better.  I'm not trying to get you not to.  Many swear that it makes a difference.  Many swear that it doesn't.  Until you do it, you won't be able to truly decide.  I did - for me it ain't worth the trouble, the time, the worry, and the refrigerator space.  I'm not all that thrilled about maybe risking a good piece of meat to spoilage.  The second an animal is killed, it starts to decay.  There is a proper resting period for meat and past that, I don't care to adventure to.  Dry aging is a slightly different story,  I think that does do some good, if you like the eventual taste.  BUT there have been tastes tastes where overwhelmingly more people picked a normal steak over an aged steak.

Yeah forgot to add that I didn't notice much difference. I only buy choice grade briskets, perhaps it may make more of a difference with select grade.

[TomW]

Thanks for the great answers.  Packed date is the key (from the askabutcher site).  This makes sense.  As for why to wet age? ....well.... mostly curiosity...<grin>.  The brisket in question is going into the freezer this morning (cant cook it till after next weekend).

Tom