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April 7, 2012 at 3:56 am
#5972
A. F.Member
RCR wrote:
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RRP wrote:
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Color is looking good – how long do you intend to age it? Have you previously aged a brisket before? I’m just wondering if the trimming lost on such a relatively thin piece of beef is going to be counter productive if you age it too long – but that is just my opinion, not experience. Keep us posted!
21 days is the target but I may have to cut it short by a couple of days. It all depends on when I can smoke it. Ive never done a dry aged brisket or any cut for that matter. This is all new territory for me. 🙂
I dry aged a Wagyu brisket using this process for 55 days and it was some of the best brisket I’ve ever eaten. Worth the time and every penny. Looking forward to your results. 🙂