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?
That’s not a bad idea. As I mentioned a bit ago, I’m moving away from the romanticism of human-controlled smokers into the science and convenience of computer-controlled smokers.
I’ve got a gas-powered smoker. And a true Texas smoker. I think the gas-powered is more reliable, and the Texas is more showy. When I think of supper, I don’t think as much about showy.
I’m going to push you a bit — why would ceramic impart more flavor and moisture than a cheap Weber (or a cheapo gas smoker — I use propane for heat, and sawdust for smoke, and I can boil as much water as anybody for moisture.)
Let me re-iterate: I’m not interested in the argument. I’m interested in finding the most consistent and reliable technique for good food. Granted, my crazy brother likes a whole lot more “burned” on his steak than I do – folks differ. But control means that I get what I want, and he gets what he wants. That’s the thing I seek.