Trimmed 40oz of fat:
Seasoned with SPOG and paprika with a tiny amount of pink salt:
Yep - prime. Unfortunately, mine isn't much to look at right now. This is my first butcher paper wrap..
They do finish way faster. I've had two (actually three) of these that were tender at 175. I learned the temperature lesson the hard way with an overcooked brisket at 190. Of course I was testing out wet aging and wasn't sure if that affected the cook time. I've liked wet aging the briskets, it does seem to help tenderize the meat and you don't have to bring it up as high on temp. Of course every brisket is different and just when I think I have cooking these down to a science, I get one that throws me for a loop.