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

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After trimming and good ol' dalmation rub

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Just out of the smoker

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

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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.
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