Brining Wet-Aged Brisket

[JeffroTull]

Got a full brisket from a butcher friend of mine. He wet-aged it for just over a month.  Would this change anyone's opinion on brining the meat too?

 

[JustChillin]

I have a choice packer sitting in brine tonight. Will do a dry rub and smoke it tomorrow night for Saturday FB games. Your brisket sounds wonderful. I hope you get some good suggestions regarding brining and smoking it. Be sure to share the experience.

 

[SuperDave]

I don't brine non aged brisket.  I'm guessing that you are starting with a piece of meat that has already started to breakdown and will be very tender.  Just pay close attention to it so you don't over cook it and you will be fine without brining. 

 

[SconnieQ]

I definitely would not brine a wet-aged brisket. It should have good flavor and texture from the wet-aging. I wouldn't want to mess with that by adding another process without evaluating it on it's own first.