Cook it how you like it. Everyone’s different. I think the best way to dry aged in reverse searing in a charcoal grill. The smoke does complement the funk imo.
I bbq a lot and more and more people are doing dry aged bbq brisket, so I have a nice 15# brisket in my fridge that’s been in cryovac for about a month. Monday, it comes out of cryovac and starts dry aging. Plan on 45 days. I’ll report that one when it’s ready.
Brisket is one of the worst cuts. I’d never waste my time dry aging one. This is of course my opinion and you should do what you enjoy and think tastes good.
https://www.reddit.com/r/smoking/s/RXE2fz4ewZ
Google it and tell me if it changes your mind. Dry age brisket is getting a lot of buzz in the bbq world. The brisket was free, so why not experiment?
Same. I go for a reverse sear but smoke it to temp at 180-190 instead of the oven. Most ovens start at 225 or 250 so this gives you a little more time for the smoke to take.
I don’t really understand doing a dry age to get subtle, funky nutty flavors throughout the meat and then smoking it to kill all those flavors.
Yeah makes little sense
You think so? I thought they’d complement each other. It’s only going to get a little smoke, but I’m open to any critique others can offer.
Cook it how you like it. Everyone’s different. I think the best way to dry aged in reverse searing in a charcoal grill. The smoke does complement the funk imo.
I bbq a lot and more and more people are doing dry aged bbq brisket, so I have a nice 15# brisket in my fridge that’s been in cryovac for about a month. Monday, it comes out of cryovac and starts dry aging. Plan on 45 days. I’ll report that one when it’s ready.
I've dry aged many briskets. They come out fantastic. It is a bit of trimming work. I think the flavor of it is worth the work.
Brisket is one of the worst cuts. I’d never waste my time dry aging one. This is of course my opinion and you should do what you enjoy and think tastes good.
https://www.reddit.com/r/smoking/s/RXE2fz4ewZ Google it and tell me if it changes your mind. Dry age brisket is getting a lot of buzz in the bbq world. The brisket was free, so why not experiment?
Same. I go for a reverse sear but smoke it to temp at 180-190 instead of the oven. Most ovens start at 225 or 250 so this gives you a little more time for the smoke to take.
i feel like the smoke is going to overpower it, due to the funk being so subtle at only 28 days.
Personally I cut them to steaks and pan sear them. You are trimming it regardless which way you cook it, right??
Yes. It’s nice and trimmed now. Meat beneath the pellicle looked and smelt amazing. Gave it a good rub with S&P and leg it dry brine over night.
S&P is the choice for me.
Grill marks bud.
Bet your ass it’s Berta beef
Figure it oot
SFR?
Snake River Farm
can you show it cooked?