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 5:15 pm #5531
The design of the BGE and Primo allow the moisture to stay in the chamber and meat. Don’t ask me how, so I’ll tell you no lies!
When we first looked at the BGE, the salesman said that I wouldn’t need any other cooker. He was right, but I cheated and got the Bradley!
As far as control on a ceramic, I use a BBQ Guru that will control the chamber temp and monitor food temp. Plenty of gadgets to make smoking more fun and time for another beer!