Dry Aged Brisket--unfortunately

Former Member

I bot a brisket the other day to cook up over the weekend. I took the plastic wrap off, put it in the fridge intending to season it and sort of forgot about it. Went in this morning and the top surface is all dried out. Does anyone know if this will cook up ok? Should I try to marinade it? Should I just go buy another one?

Thanks

Steve

5/28/107:08 AM

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Former Member

Yes, you did "dry age" it.

The key is what temp is your fridge? If it was low in the fridge here's what I would try.

Trim off the dry parts, down to red meat.

You should still be safe, that brown part is just the enzymes at work, if you let it go longer it would get dry, black and crusty just like dry aging.

Key is, was it food safe and cold the entire time.

5/28/107:57 AM

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Former Member

Temps should have been fine....things get partially frozen in there. Will try trimming it.
Thanks

5/28/1011:38 AM

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