Dry Aging Brisket - UPDATE

[Henrik]

I'm doing a YouTube video on this by the way (in English!), but I still need to wait until March...

[fzxdoc]

The Ides of March is coming...

Kathryn

[FireMan]

So, do we end up voting or something? This isn’t a poll is it?

[Henrik]

Thanks for creating a separate thread Troutman! My brisket is starting to look real good after a little over 2 weeks. But still plenty to go. Will be real interesting for sure!

[Henrik]

There is the Umai brand, the Tublin brand and the Lava brand.

[Frozen Smoke]

Nice of you two to take up the challenge and share the results with us it should be interesting. Personally I can't dedicate a shelf in the fridge (even though we have 3 fridge's) for 60 to 90 days. I would give up looking at it and moving it around and wind up cooking it inside a week probably!

[Jhirshon]

This is a fantastic resource, thanks so much for sharing1

[Troutman]

Here's a comprehensive write up I did last year dry aging a rib subprimal for 42 days using the Umai bags. Lots of other folks have similar posts her as well WRXRob ....

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/529101-42-day-beef-aging-with-umai-bag

[WRXRob]

First Ive heard of these Umai bags. Looking forward to your results and I will research these bags as well. See you in March.

[grantgallagher]

Middle of march...torture!