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In Reply to: dry aged beef posted by ibbq2 on November 03, 2012 at 22:25:45:
When I lived in MI I had a butcher who dry aged prime beef for me. It's incredible for good cuts especially a full prime rib roast. We did a few briskets and I tried them. Great beef flavor. BUT a different taste than people were used to. Also tended to fall apart easily even when cooked to a lower temp (second try). My conclusion is that 42 to 49 days wet aging of brisket works better for competition.
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