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Brisket - Aging it in the fridge?

QDudeQDude Posts: 630
There was a post recently about letting a brisket age ( a few weeks) in the fridge before cooking it.  Does that sound right?  I would love to do this if it would help it become more tender but I'm worried about the meat spoiling.  Any thoughts?

A northern Colorado Egghead since 2012!

XL and a Small BGE.


  • MaskedMarvelMaskedMarvel Posts: 1,387
    Was it in the cryo?  I do that all the time, without spoilage, but it's more for convenience than to improve the meat.  

    I think, as long as you're buying choice or better, tenderness is going to mainly depend on your low and slow method and not pulling it before the meat passes the fork test.
    Large BGE -- Greensboro!

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,913
    Where are you getting the brisket and how will it be packaged? I think you'll need to have an idea of when the brisket was originally butchered (i.e., how old it is vs. how long since you bought it).
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • nolaeggheadnolaegghead Posts: 16,037
    Wet aging is fine in the cryovac package.  I'd advise against dry aging - moisture loss is your enemy on low n slow cooks.   You can go long beyond the "best by" date.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I age mine in the frig when its cryovac'd. Ive just had better luck with the tenderness but may just be lucky.

    Little Rock, AR

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