Aussie Gals flat out rock…🔥🤠

I went to Burnt Bean bbq in Sequin TX last weekend, where they wet age their briskets. I’m telling you, they were spectacular. It could be that it wasn’t the wet aging that improved it beyond otherwise great smoking, but you’d have to do a blind taste test for me to be convinced the wet aging did or didn’t make a difference.

Science guy here, the meat itself does have good organisms within that wet aging can still take advantage of for a more matured beefy boost. It just isn't in a hospitable environment like dry aging would be to promote growth of the good bugs we'd want. So it wont be nearly as intense and aged flavor in the same 30 day window, plus less dead loss. So for briskets, wet age helps preserve the yield and give a little flsvor boost, but to me, thay is all it really would ever need. The natural enzymes will tenderize meat, but the good bugs we want are indeed still in the vac sealed beef. So I do let mine wet age for 30 days. It adds to the texture, as well as the flavor internally albeit lightly. I don't think dry aging a brisket is really ever a great idea. But just for brisket. It is also a LOT cheaper to do. I don't have to buy a special fridge or dedicate hours to cleaning a fridge only for dry aging so as to not catch fridge fumes from other foods. These just stay in the bag. (Also dry age bags, I never found work well) Anecdotally, so this can be considered as coincidence, I have won every first place brisket on the competition circuit with 30 day wet aged choice Angus. Every time I didn't place, I used fresh out of the bag brisket. Even the ridiculously priced "wagyu" stuff people fool themselves into spending $20/lb for.

@madscientistbbq did a video of a side by side wet age vs non. Same supplier, same seasoning, etc and blind test taste. Everyone said wet aging was for sure better. I don’t know who to believe! Lol. I love both your channel and his.

But if my personal schedule doesn't allow to cook it on a certain date, and I can wet age it for a couple weeks until I can smoke it.....

I got bit by a tick and got alpha gal so only fish and chicken from now on. Now I just cook boneless/skinless chicken thighs on a skillet for a 4 hours.

Huh. Well, I hadn’t really thought of that. Huh. Today I learned something. Alright.

Ok....calm down Jess LOL! Seen you at Academy this morning....well...your seasonings!