My 30-day dry-aged brisket was amazing

[jhoskins]

Looks amazing! Did you cut the crust off from the dry aging? If so, how deep/thick was it?

[wcpreston]

EdF Are you suggesting that I am constantly fiddling with my dry-again setup? How dare you.

[EdF]

And then some more just to make sure. And, what if I tried ...

[wcpreston]

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.)

[wcpreston]

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.

[Starsky]

Looks awesome!

[BFlynn]

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

[HouseHomey]

Nice work!

[Stuey1515]

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

[grantgallagher]

That looks awesome! Job well done.

[wcpreston]

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.

[RonB]

Thanx.

[wcpreston]

They are two very different processes. Once you've had dry-aged meat it's hard to go back.

[RonB]

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

[wcpreston]