- Jul 20, 2013
- 27
- 10
Bought a full packer that was sealed and packed on the 8th with the plan to wet age for 30 days. I set the fridge on high because I presumed people would access the fridge about once a day. Went to San Francisco for a week and came back the other day to a frozen brisket. Lowered the fridge temp and since them it is slowly getting to a normal fridge temp. Am I good to continue for another week? Or should I just get it open and smoked this weekend? I'm sure freezing it just defeated the point of wet aging. But just wondering if someone else has had this issue?
Last edited: