60 day dry age brisket

So I did it, after seeing the videos on you tube and the link here I had to have a go. I started with a 9.5 kg brisket from Costco, 20.9 lb for my US mates, put it in the UMAI bag and let it sit for 60 days. I then trimmed and weighed, it ended up 11 lb dressed. I then cooked it in the 22 inch Weber with the slownsear. I cooked it at about 240 F for 6 hours, it stalled at 158 F so i wrapped it in foil and added some beef stock, and let it go until it reached internal 194 F this took another 2 hours. I then took it off wrapped it in a towel and put it in the esky for another 2 hours. When i took it out it was something special, the point wobbled like jelly, even more than the Guga video, the flat was so tender and full of flavor, the point did not require chewing and was more tender than anything i have had before.I know this sounds out there but you have to try it for yourself.. it is ridiculous, i wanted to put the leftovers into food-saver bags but it would have been sucked flat. i had to put it into ziplock and freeze then put into food-saver so i can reheat later in the sous vide.

Chris