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My 30-day dry-aged brisket was amazing

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    My 30-day dry-aged brisket was amazing

    Some of you may be following my post about building my own dry-aging unit. I completed my first 30-day dry-age of a brisket yesterday and smoked it for NYE. It came out amazing and is easily the juiciest brisket I have ever cooked. My theory is that the aging process does something to the fat that makes it render better during a cook. Thoughts, anyone?

    Here is a link to the slicing video, although it's still rendering: https://youtu.be/7saL0rp88fA

    H​​ere's what it looked like coming out of the dry-aging chamber

    ​ ​

    After trimming and good ol' dalmation rub


    ​

    Just out of the smoker

    ​

    ​

    And the slicing two hours later. Tell me that isn't some juicy brisket. BTW.. no Texas Crutch.

    ​ ​ ​ ​ ​ ​ ​ ​ ​

    #2
    Looks delicious on the video! Thanks for sharing. I'm unable to see your pics though. Bet good leftovers today too!

    Comment


    • wcpreston
      wcpreston commented
      Editing a comment
      I wonder if it's because I saved, then restored the post. I'll put all the pics below again

    #3

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    Comment


    • jhoskins
      jhoskins commented
      Editing a comment
      Looks amazing! Did you cut the crust off from the dry aging? If so, how deep/thick was it?

    #4
    That looks great. Was there a reason you tried dry vs wet aging? Just curious...

    Comment


    • wcpreston
      wcpreston commented
      Editing a comment
      They are two very different processes. Once you've had dry-aged meat it's hard to go back.

    • RonB
      RonB commented
      Editing a comment
      Thanx.

    • wcpreston
      wcpreston commented
      Editing a comment
      Wet aging is much easier, and does tenderize the meat. Dry aging tenderizes to a much greater degree AND actually changes the flavor of the meat. Dry aging does have some waste, though, because of having to cut off the "shell" dry-aging creates.
      Last edited by wcpreston; January 1, 2021, 03:31 PM.

    #5
    That looks awesome! Job well done.

    Comment


      #6
      That looks sensational, shiny juicy!!
      My butcher sells dry aged beef but I just can't past the way it looks, and the price

      Comment


      • wcpreston
        wcpreston commented
        Editing a comment
        You can approach dry again with umai bags. I did that first, and it's a lot cheaper than buying it already dry aged. You just have to buy a primal cut and age that, so it's a big ask. (You don't dry age a steak. You dry age the cut of meat the steak comes from.)

      #7
      Nice work!

      Comment


        #8
        Looks awesome.
        You think it's worth the extra effort vs wet aging?

        Comment


        • wcpreston
          wcpreston commented
          Editing a comment
          Well, it is effort and COST, if you don't have a dry-aging setup. Have you looked at my post about that? I reference it above. You're looking at least $300 even making a home ghetto setup like I have. I already had a small old fridge and temperature control from homebrewing.

          I know I LOVE dry-aged beef. I also know I'm super happy with this brisket and I'm not sure why people don't do this with briskets. But I'm going to need to do a few more before I can truly answer the question.

        • EdF
          EdF commented
          Editing a comment
          And then some more just to make sure. And, what if I tried ...

        • wcpreston
          wcpreston commented
          Editing a comment
          EdF Are you suggesting that I am constantly fiddling with my dry-again setup? How dare you.

        #9
        Looks awesome!

        Comment

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