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Dry Aging Brisket - UPDATE

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  • Henrik
    replied
    Alright, the wait is over, here's my take on dry aging a brisket for 60 days.

    Executive Summary
    I have now smoked my dry aged brisket. I used my own rub and smoked it with cherry wood on the Weber kettle with the Slow 'N Sear. It went fast, and it tasted amazing.

    Cameo role
    You may notice a four legged meat inspector named Sally, eagerly hovering the premises :-)

    Hickups
    I used the Fireboard + Pit Viper. Or I planned to anyway. I wanted a smooth cook that I didn't have to baby sit. But the Fireboard refused to work with the Pit Viper fan. I got it running as always, and set the target temp to 130 deg C. The fan started blowing. After a while it stopped. No matter if I rebooted the FB or set the target temp to various values, it didn't work. I tried switching to manual mode and specified a fan speed the fan should run at. Nothing. Very frustrating. This is the third consecutive time the FB+PV fails me.
    In the first hour the temp was all over the place, until I pulled the plug and decided to run manually. Also, I moved the probes halfways through, so I don't have a pretty chart to show you.

    Except for that? Good times. The brisket was the most tender brisket I have ever eaten. I did leave the flat on, even though it was way too thin. And the flat came out dry. But that has nothing to do with the dry aging. The flat was simply too.....flat. I’m making chili out of that one.

    The verdict
    Will I do another one? Yes, it was easy. Storing a brisket in the fridge was zero effort, and except for that it is the same routine as any other brisket. It cooks faster too, which was nice. But is the difference huge? No. I think a well smoked, juicy ’regular’ brisket is delicious as is. I think dry aging lends itself better for steaks. My reasoning is that you can taste the dry aging better in a steak that isn't cooked to such high internal temps. But it sure was tender!

    /Hank, over 'n out


    Timings
    09:00 - brisket on the grill

    13:00 - past micro-stall (temp was 78 deg C / 172 deg F). Could have more bark, but it felt right, so I wrapped it.

    14:00 - wobbly, tender, time to take it off the grill. Internal temp was 90 deg C / 195 deg F). Into the faux cambro

    16:00 - dinner


    Oh, and here's the video. It took a while to make, so I hope you appreciate it. Heck, I even created the music for it. Have a smokin' weekend y'all!

    Leave a comment:


  • Polarbear777
    commented on 's reply
    You do typically lose a lot when cooking but here you have to trim off the entire surface so there’s a quite a bit there.

    Probably should start with the largest brisket one can find.

  • wcpreston
    commented on 's reply
    Troutman The rendered hard stuff from by aged rib roast made perfect beef love

  • wcpreston
    commented on 's reply
    BUT I don't think think everyone is taking into account the amount of weight a brisket typically weighs after cooking. Was this brisket any lighter AFTER cooking? Of course it was lighter before; it lost a lot of moisture. I didn't see an after-cook weigh in, nor do most people do an after-cook weigh-in. (At least I haven't seen any.)

  • EdF
    commented on 's reply
    We've used the outside for stock base, and the fail-safe dog recycling method.

  • Troutman
    commented on 's reply
    I take the harder pellicle and throw it out, it’s not too edible, like shoe leather. The softer stuff and fat make great grind for burgers.

    I suppose if you took the hard stuff and rendered it into gravy it might be tasty !!

  • klflowers
    commented on 's reply
    Thanks for the effort, Troutman. I for one thoroughly enjoyed it.

  • ddmcwhirter
    commented on 's reply
    Will do! Troutman. Still wondering what you did with the dark aged trimmings? Some other post rendered into a gravy sauce, I think, which sounded interesting.

  • Troutman
    commented on 's reply
    The trimmed pellicle was ground up and will be mixed with hamburger and a bit of it for my puppies.

  • Troutman
    commented on 's reply
    Let us know how things work out for you

  • ddmcwhirter
    replied
    Well, after Troutman's expose,' I may go for 18 days dry aging (after 31 days wet aging) and go for the BBQ next Sunday. But I still have a bunch of the umai bags. Thank you for the great effort. Now to see Henrik's. Here is my Costco Prime Rib and Brisket.
    Attached Files
    Last edited by ddmcwhirter; March 11, 2019, 09:27 AM.

    Leave a comment:


  • Polarbear777
    commented on 's reply
    Yep. If we don’t try new techniques or try to optimize existing ones, how will we ever know what we are missing?

    Sure beats doing it “the way we’ve always done it”.

  • Troutman
    commented on 's reply
    Taste was not 10x better. I don't think that's possible even with the best of the best brisket. It was definitely about texture, complete rendering and I suppose a mouth feel (umai ?)

  • Troutman
    commented on 's reply
    To be honest, there was no "dry aged" flavor. Tasted like real tender brisket, period. Was it worth the effort, meh .... I might do it again, definitely not going into the rotation though.

  • Troutman
    commented on 's reply
    Yea Polar helped start the whole movement. I like it a lot but it's similar to this dry aging process, it's long involved cooking but with really good results. It's the "technique" I suggest we take a look at.

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We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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