Comments on: Wet Aging Brisket: All About This Tenderizing Technique https://bbqhost.com/wet-aging-brisket/ Add Sizzle to Your Grill including Brisket, Pork Shoulder, Steak, Ribs & More Fri, 01 May 2026 21:57:47 +0000 hourly 1 https://wordpress.org/?v=7.0 By: Laurent St-Jacques https://bbqhost.com/wet-aging-brisket/#comment-1002175 Thu, 16 Dec 2021 22:21:56 +0000 https://srv876758.hstgr.cloud/?p=5895#comment-1002175 Thank you very much for your precious advise, I am making Montreal smoke meat witch requires an 8 to 10 day curing period with sodium nitrate, this process turns the meat pink but mine was more pink/reddish, do you have advise to achieve a full pink result? Is lower temp. and longer smoking time better? Your article speaks of smoking brisket but not when cured, Are you familiar with this process? Combine with all the aging you mentioned in your article.

Many thanks!

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