The BBQ thread

If you really love brisket, have you ever "wet aged" one?
Stored in the bag @ 33 to38 degrees for 2-3 weeks, will
bring out the flavors!!! I'll also smoke a potato on my Treager
with a smoke tube for 4-6 hours (cold smoke) the wrap and cook!
 
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garycrist said:
If you really love brisket, have you ever "wet aged" one?
Stored in the bag @ 33 to38 degrees for 2-3 weeks, will
bring out the flavors!!! I'll also smoke a potato on my Treager
with a smoke tube for 4-6 hours (cold smoke) the wrap and cook!
Click to expand...
Never tried marinating one that long! Here in KC we’re purists, not quite as much as Texas with just salt and pepper but close.
 
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When I do a brisket, Costco has PRIME grade in the bag. Try a 2 week 1st. and
the 1st. thing you will notice is a nice Corn finish and smell (not strong) when
opening the bag. I will do a quick rinse and pat dry. And as you said Salt and Pepper.

I'll also do a dry aged chunk of Rib-Eyes for 3 weeks and then cut steaks.:)
 
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garycrist said:
When I do a brisket, Costco has PRIME grade in the bag. Try a 2 week 1st. and
the 1st. thing you will notice is a nice Corn finish and smell (not strong) when
opening the bag. I will do a quick rinse and pat dry. And as you said Salt and Pepper.

I'll also do a dry aged chunk of Rib-Eyes for 3 weeks and then cut steaks.:)
Click to expand...
You ever try the cap’o’ribeye steaks from Costco?
 
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I've never done a brisket myself, used to eat at Bodacious BBQ in Glen Rose TX when I visited the Comanche Peak NP, back 20 years ago. I stayed in a cheap hotel near it and the smell drove me crazy. Was great chopped up, with a nice portion of fat included, juicy :), screw the sides, just got a container of brisket only. Google mapped it and looks like they are no longer in business.
 
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