Dry age brisket

StillinICT

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Location
Kansas
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Pro 780
Got a 11 LB flat from Sams today for a July 4th cook. Never done dry age before and this will only be 11 days for the age. I have it in the fridge on butcher paper and another layer loosely on top. Did no trimming, just wiped it dry and went for it.

With such short time, am I spinning my wheels or do ya'll think I'll at least see some results?
 

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