Dry Aging Brisket - UPDATE

[Troutman]

I did this more out of disbelief and curiosity then anything. Brisket is a staple for me but waiting 45, much less 90 days, to cook a piece of meat kind of makes me lose interest. In fact I've kind of gotten away from aging steak, it's just not that much better to me. I also wanted to take one for the team and show you guys the results. I may do another one and tweak the timing while looking to start with a leaner piece of meat. Other than that, well I guess I can tick it off the ta do list !!

Regardless it was a lot of fun and now I'm itching to get back to more "normal" cooking. Got a freezer full of meat in the que, need to get to cookin' it !! Hope you enjoyed this !!

[Troutman]

Looking forward to it, it was an interesting journey

[THE Humble Texan]

I do not believe we should leave you to yourselves to judge your own test. I being a self appointed professional taste tester believe I can be unbiased. Let me know the time and date and I will gladly test your next test results. (:

[Polarbear777]

Call it what you want, but I’ve been disappointed with every SVQ recipe I’ve tried so I want to be explicit about the technique difference. I started calling it QVQ after PKBs interview.

[Huskee]

Red Man Polarbear777 I just called that SVQ, part of the SVQ style anyway. I never realized the order it was done in was its own acronym. Couldn't figure out where the extra Q came from.

[Henrik]

Thanks for the detailed update! Very nice cook. I’ll report back soon with my brisket. The brisket you did looks like a textbook brisket cook to me! Nice!!

[Polarbear777]

With QVQ you get to smoke twice from a cold and wet state.

https://pitmaster.amazingribs.com/fo...trami%E2%80%9D

https://pitmaster.amazingribs.com/fo...t-step-by-step

PKBs interview started most of this mess for me anyway.

[Polarbear777]

Well if it is 10x better then it’s probably worth it. You didn’t quantify ;-)

[Huskee]

Thank you Red Man

[Red Man]

Meat takes on more smoke (plus you can get a smoke ring) if you smoke before you sous vide, then finish on the smoker for more flavor and to firm things up. You get more bark this way as well. There’s a number of members here that are adamant that QVQ is superior to SVQ. Huskee

[Huskee]

Roger. So how & why would you do a typical QVQ cook? Red Man

[Red Man]

QVQ is barbecue, then sous vide, then barbecue again. Huskee

[Huskee]

Troutman do you mean SVQ, sous vide-q (using both sous vide and standard BBQ preparations) or is QVQ an acronym for something else I am not aware of?

[Mr. Bones]

klflowers
Same situation, here, Brother...

[Huskee]

I feel the same. You're not alone...and maybe we're wrong.