Brisket wet age question

[Greenhead]

I am picking up a packer cut brisket today and wanted to wet age it.  To do this does it stay in the packing or is it to be opened?  I was planning on roughly 30 days maybe a week shy.  Am I on the right track?

[mikecorn.1]

Found this on the recipe site.
http://www.susanminor.org/forums/showthread.php?118-Aged-Sirloin



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[Greenhead]

But it doesnt say in or out of the package

[mikecorn.1]

Might wanna wait till somebody else comes by. Here is a
Copy from there. I take it as to leave in it's original package. Second sentence.

"A simple suggestion to all of you brisket folks. Purchase one in its original cryovac package. Age it in your refrigerator for 30 days at a temperature range of 33 F to 37 F. Monitor the temperature. That is all there is to wet aging. Next time you smoke one it will beat anything you ever had before."


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[Greenhead]

Another question is how many people should I invite for a 12-14 lb brisket?

[Greenhead]

Sorry for all of the questions.  Should I even wet age it or just freeze it till Im ready?  Does wer aging make that big of a difference.  Im a newbie sorry.

[Hiram]

The brisket usually has been in the cryovac about 2 wks. or more when you buy it. I wet age whole ribeyes in the cryovac for 4 wks. in my frig downstairs and yes there is a tenderness difference and thats the only difference between grilled right away and aging.

[KyNola]

Another question is how many people should I invite for a 12-14 lb brisket?

Uh...NONE! ;) ;D

[dman4505]

Another question is how many people should I invite for a 12-14 lb brisket?

Uh...NONE! ;) ;D

2

me and KyNola

[KyNola]

Another question is how many people should I invite for a 12-14 lb brisket?

Uh...NONE! ;) ;D

2
me and KyNola

Dang, sorry Dman.  Yep Greenhead, you should invite 2.  The Dman and me!

[seemore]

That is funny .................... ;D
seemore