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?
February 4, 2012 at 4:32 pm #5526
Hello, Toasty! Please let know how the brisket turns out. From what I’m reading about dry aging, one could probably have a differe t flavor. If you plan to roast in the oven, you might want to think about adding liquid smoke to the marinade. Have fun!
I’m open to suggestions. I’ve seen recipes for brisket in the crock pot, in the oven, in the smoker, etc. I’m really not sure what to do with this thing (and I’ve got about a week to decide).
And — there is the sous vide. Sous vide seems to be bad at getting rid of the fat (ingesting fat seems to have the double whammy of making one fat, and making one flatulent – yecch) but sous vide seems to be great at retaining moisture and “juiciness”, whether that be from water or from fat.