I wet-aged a brisket for FOUR MONTHS and THIS happened | Smoke Lab with Steve Gow | Oklahoma Joe's®️

[@SteveRix78]

I read somewhere that the sweet spot was 15 - 40 days....after 40 it gets funky.

[@SmokeTrailsBBQ]

I think Aaron Franklin said he wet aged for no more than 40 days (whether they still do, i'm not sure).

[@SteveRix78]

@@SmokeTrailsBBQ I forget who (might've been Jeremy Yoder) did a 30 day and said it was a great difference, more beefy flavor.

[@justinr9753]

​@@SmokeTrailsBBQ there was a magazine I believe went one year. I've gone 45 but that was about the most I'd want to go.

[@SchoolHardKnocks]

Great video Steve, I wonder if you purchase a fresh brisket, open it, dry it off, and then vacuum seal it yourself. Then hold it. It might be better that way. Would probably have to trim it first because most vacuum seal machines might not handle a large brisket

[@jayce8001]

Your kitchen is way much more contaminated with potential pathogens than the packer factory. You are banking on it not having nearly as many chances to get pathogens in the environment it is packed in originally.

[@SchoolHardKnocks]

@@jayce8001 Great point

[@gramps69cd]

Steve your review is very intersting !! Thank you from Halifax Nova Scotia.. 👍

[@SmokeTrailsBBQ]

Cheers bud!

[@CoolJay77]

This was interesting to watch cause I've once had a similar experience. I've got the habit to let briskets age and smoke one at later time when I feel like it. I've once went over, perhaps four months, my family noticed the sour funk, it only happened in parts and only on the outer layer. For proper wet aging, my understanding is to hold the meat at 33-34F for up to 90 days from slaughter. Meat packers for restaurants often wet age premium beef suitable for steaks for around three weeks. I am not sure that it makes a significant difference for low and slow cooked meats. I've never made an AB comparison. Hopefully you'll do that sometime provided you can set a cooler at 34F.

[@SmokeTrailsBBQ]

The fridge temp for this one was around 34-36 degrees. I set it lower than my home fridge which I normally have at 38-40 degrees.

[@jasonpettis4691]

I really do think it comes down to how it was handled before packing, and how cold it was kept until you get it. I have had to throw them away after a month, and have had others that I (unintentionally) aged for over 150 days that I placed in the top 5 with. When it comes out right, I would describe the smell as being a bit cheesy.

[@SmokeTrailsBBQ]

Yep for sure. The sanitation at the plant is the biggest factor. Most of the briskets I get from excel or harmony beef are already stinky within days of the packing date but I'm sure there's packers out there that do a better job or that had more sanitary conditions during slaughter/aging/processing etc

[@michaelstewart9366]

Love that you keep eating it. lol

[@Christina-n7]

Wet aged is the best!!

[@badger67617]

Excellent evaluation. I'm just curious about the rub combination. Your rub combined with Oklahoma Joes? Why not modify your existing brisket rub, which is excellent BTW, with flavor profile you seek with the addition of Joe's. I think as a BBQ enthusiast, buying one perfectly engineered rub is better than layering two. Thoughts?

[@jayce8001]

What you are supposed to do is ask the "packed on" date if you don't have access to the box it came in. Then it is no more than 40 days after that date. More than that, the flavor gets way too strong for most tastes. I usually don't go over 32 days. I have won multiple 1st places in KCBS even with Choice Angus in this way, while others panic with their $300+ wagyus.

[@dennis9358]

any opinions on the Tahoma?....as for the meat, it was wet aged in its own blood..what if you wiped blood off, trimmed it and then resealed in some kind of brine. and age for a shorter length..4 months seems like a long time too.

[@SmokeTrailsBBQ]

I could try it. Problem is it keeps losing more liquid the longer you wet age it because the enzymes are breaking down the muscle cells. So drying it off wouldn't keep it dry for long.

[@bubbaburgess2823]

How about doing the same test but repacking yourself?

[@jeffhruska8626]

you need to know how long it was bagged before you bought it. there is a date on the box they came in. if buying single brisket ask your butcher for the boxed date

[@toddpower4674]

I can't handle outdated stuff.

[@blink555]

So, the aged brisket tastes like an old lizzard? :P