Dry Aging Brisket - UPDATE

[Mr. Bones]

klflowers
Same situation, here, Brother...

[Huskee]

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

[Sweaty Paul]

Hungry again

[Mr. Bones]

Beware...

[Jerod Broussard]

I'm glad I'm not into dry-aged flavor one bit.

[Troutman]

One might say similar things about QVQ. It’s just another tool in the tool box. And the taste, oh the taste

[Polarbear777]

I was thinking similar. 10x the wait 1/3 the yield and 4x the effort. Is it 8-10x better?

Was the taste enhanced or just the texture?

[Frozen Smoke]

Troutman I love ya brother and you have some serious bbq skills and thanks for taking the time to do this but I gotta say it. Messing with a brisket for 90 plus days and then losing 50% of the meat?
I have a hard time rationalizing this. I just can't convince myself that it can be that much better than a traditionally smoked brisket while adding all the extra time and sacraficing all that meat.

I don't know maybe my stubborn stick burning head makes me miss out on some real treats!

[JoeSousa]

Ok, you convinced me. I need a dedicated dry aging fridge

[ddmcwhirter]

What did you do with the aged trimmings?

[klflowers]

Wife is on board, I just need to get off my lazy but and make room in the garage.

[RonB]

My mouth won't stop waterin'...

[SmokeyGator]

Yes you do. I keep telling my wife we need one too.

[wcpreston]

Amazing

[klflowers]

I need a meat fridge.