The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Brisket, how many days in the bag? › Re:Brisket, how many days in the bag?
Might be a good idea to smoke at least one or two briskets before you try to smoke a dry-aged one. For me, a brisket is the most difficult cut of any to smoke really well without ruining it and to obtain a first rate result. What you see on the internet does make it seem a little easier than it actually is. Some people are not as critical as others, and what you see in pictures on the net can’t be evaluated for taste and texture. My first half dozen briskets sucked, in one way or another. I’ve gotten pretty good at it over the years, but it is still challenging for me.
Because of the trim waste, I would only try to dry age a very thick brisket, 2 or more inches. Those are hard to find. I’d also probably keep the aging time down to reduce the drying effect. I’d try 14 days first and see how that comes out.
You do have me interested. I’m tempted to try it myself.
I’ve heard that Restaurant Depot is a great place to buy meat. There is one about 25 miles from me, but I can’t get a membership. It’s wholesale only, and I can’t legitimately represent myself as an authorized food buyer for the company I work for.