My 30-day dry-aged brisket was amazing

[wcpreston]

I wonder if it's because I saved, then restored the post. I'll put all the pics below again

[Sweaty Paul]

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

[wcpreston]

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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