This brisket sat in the fridge for 40 days and then I cooked it.
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- Опубліковано 29 чер 2023
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I still have a brisket in the fridge wet aging since 1982. Thinking of cooking it next week to see if the wait was worth it.
Why cook now when you can cook in 2042 for $8m/lb
I always looked forward to Chud giving food to his pooch....but, you Officially win...what a sweetheart!!
Not gonna lie. 40 days in the fridge would be a little scary for me.
I’ll pass. 3 days tops
Not gonna lie? Why even announce that?
As long as vacuum sealed should be fine but I haven’t finished watching. Longest I’ve gone is 28 and didn’t have an issue
@@engineerauthorpilot Now I know he ain't lying now or ever.
@@MythMethuselah Yeah... that's what I thought too. He once WAS a liar, but now only tells the truth. Lol
Wow I can't believe Emma is 2! Was kinda cool having her in the video. It's a really family thing. What you have going on is so wholesome and relatable. Thanks for the video.
Fantastic video, loved the taste testers you got to participate. Very down to earth opinions.
Well done
Love how you’re honest with your cook. Not blaming anything but sometimes like you said it is what it is
Let’s see the grill zeebo
Very intriguing for sure! I like the creativity.
Been doing this for ages (usually 2-4 weeks are my numbers). Honestly surprised to see this is a NEW video from you. I learned like 90% of everything I know from your channel haha.
I totally agree. I was thinking this is old news. I guess everyone was too busy with tallow or Lawry's hype lol.
The student becomes the teacher 😂😂😂 kinda
I have salted a brisket then vacuum sealed it, and put in in my fridge for 3 weeks and it turned out absolutely amazing. I'd love to see a true professional do this and see if it was my confirmation bias.
Was that a dry age vacuum seal bag?
@@BelowMeGoggle nope. Just a regular vacuum seal bag.
I haven't gone full on wet aging yet, but I pretty much won't cook beef if I can't salt brine it for 2hrs-12hrs first, even just doing that is enough of a difference to not want to skip that step.
@@RyTrapp0literally nobody cares, do whatever you do
You want to see a professional do exactly what you did? Besides paying them, what did you learn? What did you learn from a "professional" doing what you did? LOL
The air quotes for "scientist" had me laughing!
Yay for the blind taste test!!! Interesting results. Great video
I just did this, I’m very surprised that if you kept it to its original vacuum pack, it will stay fresh. People say that the abattoir are maintained sterile. I maintain my fridge under 38 degrees and when I opened it, a little funky blood smell emanated, not foul. After I trimmed it and put the salt brine smell went away. After smoking it and the mandatory rest, we tasted it my wife said it’s delicious and tender. I’m a believer now.
I'm glad you are here to do all of the experiments that I want to do.
I like the bloopers and behind the scenes!
The asmr on the wrap process was glorious lol
Nice Bark! Definitely going to have to try this!
That’s a true cool brother… play the hand you are dealt 💪🏽💪🏽💪🏽
Watching you wrap that brisket gave me heartburn.....
Thanks for the video!
I did a 3 month wet aged, and it was fantastic!!
Loved this video, Idk why, but I really enjoyed this cook.
Love this episode, here’s an idea … do the same verses but, add a third competitor… a 35 day frozen brisket! Basically…. Is freezing a brisket a good or bad thing !?
Did this test by accident over Christmas. Cooked 3 briskets but had one left over that we forgot about and didn’t cook it for 60 days later. Everyone rated it better than the fresh ones 😂
I did my last brisket your way with by adding the beef Tallow in the butcher paper ! And i have to say that was the best one I have done yet.
Wet-aging definitely yields results. It's also doable at a restaurant depending on the supplier and the restaurants arrangement with them. I worked at an upscale resort in town years ago and we were not allowed to let a cut of beef off the truck from the supplier unless it had been wet-aged at least 28 days. We had to inspect every "packaged on" date to make sure that it was to the Executive Chefs standards and we never served beef that was too "young".
Great video!
Daniel Vaughn wrote about this in Texas Monthly, "The Year Old Brisket." In an interview with Aaron Franklin, Franklin states that he wet ages his brisket from 2 weeks to 40 days.
Does he age them at his restaurant, or does he buy them wet aged? High end commercial meat suppliers often supply wet aged meat. They store them at between 29 F to 34 F. Most restaurant refrigerated rooms are set somewhere between 37 F to 40 F. In most cases, the burden of wet aging is shifted to the meat purveyor.
@@CoolJay77 He didn't say in the article. I imagine the meat purveyor does it for him like you said.
You can do it on a smaller and shorter time scale by wet aging a steak such as a tomahawk. I've done various tests and anytime I wet age at least 15 days, there's a difference. The tenderness is immediately noticeable and that subtle "sweeter" beef flavor you mentioned.
2nd video in a row I’ve watched tonight plugging the made-in griddle. It’s like 1/4 the size of a nice 36” 4 burner outdoor griddle. Would definitely be the better choice if you’re already outside anyway.
I ran a meat market for over 20 years. I used to buy to many briskets from my warehouse at a reduced price when we had a sale on holidays. Took a month or more to finally sale them usually. Same thing happened on lots of other cuts as well. Now they have just come up with a fancy name for over buying. I`ve also had that funky smell hit me in the face when you open that vacuum sealed package. Goes away in a few minutes usually. Hopefully. LOL
At what temperature?
@@CoolJay77 My cooler stayed right at 32 degrees all the time. Most refrigerators are not nearly that cold. Usually 37-38 degrees.
@@tpack670 That is an important detail, as it is safer to stay 34 F and under for wet aging beef. I suppose many folks watching this video will be inclined to wet age in their home refrigerator which can be set between 37F to 40F
Be sure to check the production date of the meat with your butcher or wherever you go buy it from first. It may already be aged and you don't want to over age it and spoil your meat.
That was a question I was going to ask. Does production date come into play when buying from a local store? Do you start the 40 days from date of purchase or production date lol!
You start the aging process from production date. Most boneless beef you can age longer then 40days, but you don't hear much about it because people start from purchase date not production date. You should always check production so you can plan out the aging process properly.
If I've learned anything from both Guga and my own experimentation, it's that aging beef is THE WAY. Salt brined, wet aged, dry aged, GOTTA let it sit and just naturally become more better!
I predict that in 40 days we'll see 12 more of these vids. Well done.
Love the video As always and I'm definitely going to try this method.
Also I wanted to suggest that maybe you can start adding some Bloopers to the end of each video. Everyone Loves to laugh 😂😂. Smoke on Sir... If I could afford it I would definitely subscribe to your Patreon. Maybe one day.
"forbidden frosting" was hilarious
Cutest official taste tester. :)
I know that burnt bean wet ages all of their briskets, I've heard that Franklin's does as well. I've heard that 32 days is the sweet spot
I did 3 weeks on a prim brisket from heb. Was the best brisket I ever made and had.
WOW the baby choose the brisket, amazing!
Crazy thing is I have been wet aging the one I have for 21 days and just put it on the offset this afternoon can’t wait to cut in tomorrow . Commenting before I watch the video fingers crossed !!!
I have been doing ribeye and Delmonico steaks wet aging. I only do max 1 week but I buy from the store, season, vac seal, and let sit. When I cook, which usually is cast iron, they don’t burn on the surface of the pan, the meat visually is more red, served at 125-135, and they are by far better than a steak bought, seasoned, and cooked the same day.
I do it all the time. Great way to make a Choice taste like a Prime. The caveat is that the vacuum bag has to be sealed, no air.
For people saying 40 days is too long or scary; I work for a USDA inspected Beef and Pork facility. Industry standard shelf life for whole boneless beef primals/subprimals (Ribeye, Strips, Brisket…etc) is 8 weeks post pack date.
To clarify: that’s 8 week shelf life from the pack date, in its original sealed cryovac bag.
@@iiSuckAtGolf The problem is that in most cases the consumer has no way to tell what the initial pack date was.
Good test Jeremy! My experience is right in line with this. I buy brisket for July 4 at the Memorial Day sale and put it in the 34 degree pan in my Samsung refrigerator. Then repeat for Labor Day. Cook during the day ending at 10pm, and rest until noon or dinner the next day. I get consistently good results with that plan.
It doesn’t matter when it was bought, but when it was packed at the processing facility…
Do it all the time with briskets I leave in the cryovac package it comes in and get 2 brown paper bags and bag it up from both ends put In garage fridge for 30 days maybe gone 40 couple times but I think keeping the light from getting to it helps but if you see a lot of bubbles in the packaging it’s probably gone too long but I haven’t seen that yet
Just check the bag after it has thawed if you get a frozen one. If the frozen ones get tossed around they can get little holes that won't hurt if you use them right away but you don't want a hole in the bag if you are going to wet age it. Or just put another vacuum seal bag around it from the start just to be sure. I have got to try this though. Thanks for another great experiment.
I just got the same exact warmer. Excited to try it tonight. I put a brisket on pit at 10 am. Then she will go into the warmer for the night
Thanks for the video. I normally buy a brisket and at the longest keep it in the fridge for week. But now if I find a brisket for a good price. I know I got a 40 day window to get it cooked. Regardless of taste just knowing I don’t have to worry about getting it cooked right away.
That's a fascinating experiment. As usual they both looked excellent!
BTW, I couldn't help noticing Erica wearing her First Build shirt! I hope there is more about that in the next month or two.
40 from packaging, or 40 from receipt of product?
I work for the #2 Food distribution company in the US. We supply most of the KC BBQ restaurants. Several of them have us set their meet aside and age it before shipping it.
The aging process causes sweetness. The enzymes break down the meat. One of the products of that is access to the glycogen that was trapped. Cooking breaks meat down in a similar way. However aging it didn't evaporate the moisture (no convective heat) so it's similar to cooking it low and slow for 40 days but over enzymes instead of oak :).
Which is why the result of wet aging is more apparent when cooking hot and fast, such as grilling steaks.
honestly i really like the fact that i can buy brisket on sale now and not worry about cooking it right away! if it takes a month for me to find the time it’ll only be better!!
Gotta check the packaged date though. If it was packaged 3 weeks ago you have less time then you'd think.
I always wet age my briskets 2 to 4 weeks if I can help it. It definitely yeilds a beefier taste and more tenderness.
I've been doing this for years, usually for about 30 days at most. There is a difference in taste, but for the better.
Would love to see a review on the KBQ downdraft smoker.
I bought a carbon steel per your recommendation, and it has been the best skillet ever.
I hope that this reaches you but it's likely that you'll never see this. I think that you should do a "leftovers" video with a bunch of different ideas for meals for the leftovers of all the meat. Most of us do butts, ribs, and briskets and the amount of leftovers (for most people) is enough to last a few days. Or something as simple as what your favorite leftover meals are....if any...other than just reheating. Just a thought and hopefully you see this 🤷♂️🤞
I don't know if this will get a response but I thought I would throw in my $.02 I usually smoke a large brisket, a pork Butt and a couple racks of ribs at one time (there is only 3 of us). What is left over gets portioned, vac-packed and thrown in the freezer. When I want brisket or pulled pork, I put it in the Insta-pot on a rack with a cup of broth for 20 min., then natural release. It is not as good as the first day but way better than going out for BBQ. The brisket makes great tacos and the pork is awesome on a sandwich. The ribs I will put on the grill over medium heat right out of the freezer and finished on high with sauce. Can't tell it was frozen...
I was just talking to a friend about wet aged brisket now I can tell him to watch this
Hello from Denver-Boulder
I’ve got a frig in the basement that is hardly ever opened and I’ve had briskets in it 45 days and smoked them 4:01 without the funky smell a couple of times. Keep it at 34*, delicious!
I do this will all the cryovac beef I buy. Unless the bag starts to inflate or leak you can be pretty confident it's fine. The nose knows, but cryovac'd meat tends to have a funky smell when it's opened until it airs out for a few minutes.
Would be curious for you to assess the Goldees M&M pit.
I did it by accident once - lost track of time after buying a brisket and cooked it up weeks later. It was probably the best I've ever done! Happy that I'm not the only one 😂
I opened Costco pre cut St Louis ribs, you know the big 3 pack once, and it stunk like rotting meat I nearly gagged. They did take it back. I can't fathom how this works, but that sample of one bad products shouldn't make a conclusion. I'm not ready to try it, I am as the saying goes, a rank amateur. I have only cooked 8 briskets, all the last few years.
@@nickma71 to be fair, I did give it a very careful sniff after opening the packet. It had a bit of that dry age funk about it, nothing too nasty. Before heating the smoker I took some of the trimmings and fried them up just to see, and they tasted fantastic so I went with it!
@@nickma71 Pork (the ribs you mentioned) is a completely different deal. I had the same product (triple pack from Costco) and left it in the fridge for one day beyond the sell by date. The meat was spoiled and I wound up tossing all three racks, after smoking them, into the garbage. I was hoping it was just the package opening funk, which is why I went ahead and cooked them, but I tasted a small bite off one of the finished ribs and about gagged lol.
@@Trizza84 I also don't discount the fact that beef is not to be confused with pork or chicken.
I've been doing the same thing for about two years now, and the beef is just so much beefier!
13:14 he gave you the finger quotes when he called you "the scientist". lol!
I've done this with rib eye roast, and it was delicious. Didn't smoke it. Just cut them up and grilled them. I should have thought of this for brisket.
I recently went through some crazy and unfortunate life events that saw me seperated from my pit and my wood trailer for several weeks. I stopped watching bbq content because it just made me sad. But I've got my pit in my possession again and I'm back baby! I missed y'all ❤
Great! Now I'm looking for an awesome Chinese made food warmer.
Hey Jeremy. Nice video. Question. Where did the video go you made showing the best way to smoke a brisket on a pellet smoker? I can’t find it anywhere. Did you take it out?
I'm iterested in that warmer. Did I read the brand correctly as "Vevor?" And where can one get it?
I would be worried about the 40 day old brisket. My fridge likes to grow new and exciting things. 🤣
But if it's vacuum sealed, I'll try it. And I think Emma stole the show!
If only I could afford this kinda cookware 😅 looks almost as good as the food
I would love you see you try the 4/2/10 method sometime.
Carbon steel can be brittle but extremely hard. I used it for that reason and not just for my sabre. Cast iron for me.
Very interesting indeed. The only lingering question now is: Did the table came with a snake for your boot?
looks like the chudd table needs adjustable height lol
Chris which double burner did you go with for the Chud Table - Aventco?
Great to see a "wet-aged" vid! The dry-aged "Snobs" get all the attention, so any change is welcomed!
It’s great to see you’ve added some Chaz and Dave music to your videos.
we like the smoke ring from the regular
Just got a "Seinfeld" flashback, Frank Costanza cooking the expired beef in Korea lol!
Running that wagyu tallow through your hair is really paying off!
🤣🤣🤣🤣
How do you like that food warmer? Do you do long rests like some other bbq guys? Can you do a video on that food warmer? Thanks
At 2:01. Bless u my brother
I remember wet aging some massive dino ribs (jacob's ladder). While cooking and my friends were pulling up to the house they came in and said, "I think there is an open sewer near by". Then I opened up the smoker and they said, "it smells like a cadaver".
I never wet aged again.
Forbidden frosting. 😆
Where can u get a choice grade brisket from creekstone farms? I only see the option for the prime competition brisket on their website?
The meat being sweeter makes sense if the triglyceride chains in the fat are breaking free in some way, since this would release free glycerine, sweetening the meat itself. IDK what mechanism exactly would cause this, but it's a plausible explanation at least
HIGH carbon steel. I’ve, like, 40 / 9 inch base circumference, French made w/ 26 inch handles, that I inherited. These guys were brought back from a French restaurant during WWII. I’ve made a living, just commercially cooking on these pans (in the FIRST days, I was taking 4 to work with me, every day). Wish I knew the brand… did research, but nothing matches. My first commercial cook job was back in 1972 (I was born 7/4/1952. And yes, I’ll be 71 within the week). MOTIVATE, stay CALM, and cook ON!!
Wonder how the flavor might vary between a lower quality cut (ie select) that's been wet aged vs a higher quality cut (ie prime or choice) that is cooked like you normally would. Could there be a preference towards the lower quality bc of the wet aging flavor or does the higher quality trump the wet aging. Might be an interesting test.
Jeremy, what gloves do you use (under and over)?
Imagine being this child trying seemingly endless amounts of brisket always 😭
I’ve gone 59 days at 34 degrees smells a earthy coming out of the package but it was tender, juicy & tasted great!
Important thing is what temperature did you hold it in the Fridge? You would need to be sure the temperature held. A regular kitchen fridge might not cut it. In the past domestic animals were hung to allow the flavor to mature and to tenderize. Normally Beef is hung for about 20-30 days before it is processed anyway. Then you add 40 days. You really have to hope the beef is treated well before it is processed, cryovaced and shipped.
Howdy 🤠 partner,that brisket 🤤 looks delicious 🤤🤤🤤😋
20:15 I’m-n-Out fries are car fries also
Will ya show us your grillzebo?
Fantastic 😊🎉
try it with Prime - i can totally see how it can help Choice - it would be interesting to see if Prime grade makes a difference
Video dropping madman!
Interesting - guess I need to try this! Did you change rubs up? Looked like more than SPG lol
Where did you buy the burner for the Chud table?