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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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