How about a low and slow ~18 hour brisket? Never done it, but it’s on my to do list. Usually I like my beef “Pittsburgh style” aka black and blue - seared on the outside and blue on the inside.

How old? How aged? How much aged? Aged how long?

Yes! Agreed! Here’s my 30 day. Hard as a rock! https://m.primal.net/KSrt.jpg