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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