As for wet–aging briskets, some pitmasters swear that leaving them in their cooler for a couple weeks improves the flavor and tenderness. At Franklin Barbecue, they wet–age their briskets between 14 and 40 days.
Beside above, what is wet aging brisket?
Wet aging is a process that allows the enzymes in the beef to break down the protein strands, thereby ensuring a tender and delicious brisket. The meat should age for 30 to 60 days following the “kill date,” so it’s vital to get the correct date from the butcher or grocery store at the time of purchase.
Also know, is wet aged beef good? Wet–aged steaks produce a vibrant “fresh, metallic” flavor, a bonus to steak lovers who prefer their meat newly harvested. Wet–aging steak tastes better in a lean cut of beef like a flat-iron steak, where the steak is less marbled with fat. … In the end, they both produce an excellent tender and juicy steak.