Ah yes, the virtue of patience… and all good things taking time.
I’m appreciating this exchange on brisket. We have never had an application ourselves here at UMAi DrybagSteak to dry age brisket, but BBQ competition customers have been telling us for years that they find it really helpful to dry age, then season and head to the competition.
We welcome more suggestions on the virtues of dry aging, brisket, and the whole world of barbecue! Eager to learn from the experts.