Wet Aged Brisket :Texas Paper Cookery

[AustinKnight]

Last weekend I did a 10# choice grade brisket I wet aged for a total of 60 days, I used B&B oak lump and oak splits for smoke. I cooked it fat side up for a hour n half at 225* then I flipped the brisket fat side down for another hour n half and cranked up the heat to 350* with my DigiQ II. At the 3 hour mark I pulled the brisket off and wrapped it in pink butcher paper and put the brisket back on fat side up until done (205). The total cook time for this brisket was 4h 20m, I gave it a 4h rest in a pre warmed cooler fat side down this cook was all done on my UDS.











Thanks for looking

Ps. I made a video if anyone cares to watch

http://www.youtube.com/watch?v=5REO5c1r ... e=youtu.be" target="_blank" target="_blank

[atcNick]

That looks goooood!!!!

[AustinKnight]

That looks goooood!!!!

Thanks man

[FR8 Train]

Looks great, no shortage of brisket cooks on this forum. So what are your final thoughts, was it as awesome as it looks

[AustinKnight]

Yes it was, I would like it to be just a little more fork tender but that's what practice is for. But the moisture was spot on I want to say that was from wet aging I'll try another brisket the same way but without aging I'm looking for a prime brisket to cook next time;-)


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[Boots]

Describe me your wet aging technique if you don't mind sharing. Curious. I admit to having gone through an experimental stage on the wet side of life where, well, I guess you could say I dallied with some wet paste rubs. I didn't inhale, just to be clear...

[js-tx]

Looks pretty good! Nice job

[AustinKnight]

Describe me your wet aging technique if you don't mind sharing. Curious. I admit to having gone through an experimental stage on the wet side of life where, well, I guess you could say I dallied with some wet paste rubs. I didn't inhale, just to be clear...

Well it's not hard to wet age brisket, you just ask your butcher for the date on the case that the brisket comes in then stick the cryo vac brisket in a fridge that doesn't get opened a lot maybe once a week to turn the meat. Keep the fridge between 34- 38 degrees for 40,50,60,or even 70 days after the packed date off the box the butcher gave you. And make sure the air bubbles are no bigger then a dime size if they start to get that big its time to cook, after about 50 days you'll start to see air bubbles they won't be the size of a dime though at 60 days I had BB size bubbles. Give it a shot man kinda sucks waiting around for it to do its thing but I feel it's worth the wait people do it for comps all the time.


Thanks JS love the bark you got on your last brisket man that's why I switched from foil to paper:mrgreen:

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[SWMO-Tom]

Does your pink butcher paper have a slick side? Or are both side the same?

I have wanted to try it but haven't been able to find it locally.

SWMO-Tom
Former Plano Texan
Good One Marshall, CL find
MSW, CL find

[AustinKnight]

Its not slick on any side it's also bought from the same place Franklins bbq gets their butcher paper. Maybe you can order it from the place I get it from since you can't find it locally. It was 28 bucks after tax for a 1000 ft roll but I don't know what shipping cost.

http://216.178.81.174/abco2/catalogdetail.asp?id=OII-BPK18-10&formname=browsehttp://216.178.81.174/abco2/catalogdetail.asp?id=OII-BPK18-10&formname=browse

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[danger831]

why pink

[AustinKnight]

why pink

It's said to be all natural, the white has been bleached to be white pink hasn't had anything done like that.

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[Boots]

I got a big roll of the brown stuff

[AustinKnight]

I'm sure any kind will work well it's just preference I guess. Some people swear by the slick sided kind I just wanted as natural as I could get cause mainly my nephew is autistic and I like to make Q that he can eat so my rubs are very simple to.

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