Dry Aged Brisket

[Greg Mrvich]

It was well worth the wait. Of course I lost over 40% of the original weight prior to cooking, but this would have been lost during the cook anyway.

There was literally no stall during the cook and it went probe tender at 187ºF instead of in the high 190’s or low 200’s.

The end yield was about what it would have been had I cooked a non-dry-aged brisket conventionally. Total cook time was 6.5 hours, which is amazing.

I shot a video of this cook, if anyone is interested. Not wanting to come off like I’m spamming.