The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Beef Brisket › Beef Brisket
March 23, 2013 at 7:17 am
#6850
Keymaster
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.