Beef Brisket

[Anthony Martino]

Stumbled on to the website, thinking about returning to bbq competition , so short of spending 100.00 on a wagu brisket , dry aging a 15- 18 pound angus brisket might help with my scores. Any thoughts??

[Ron Pratt]

Welcome to our forum, Anthony! Only 2 or 3 times in the past has the subject been brought up about aging brisket. I don’t recall anyone ever reporting back that they tried one. I believe what the problem is that with brisket being as thin as it is then the trimming loss takes a bigger toll on the meat volume left. I wish I lived where you do if you can buy a Wagyu brisket for $100. Ron

[Ray]

Excerpt from askabutcher forum:

May 2, 2010, 8:43pm, bossman wrote:
I know other KCBS teams including myself, wet age Briskets in the Kryovac prior to contests, do you think the dry bag steaks method would work with briskets?

A six week wet aged (from the date of packing, not purchase date) Brisket is the norm for quite a few teams and individuals. I think a further 3 week dry age, using the Dry Bag Steak method, would probably put the taste out of this world I also bet the aged Point would make some hellacious hamburger meat

Make sure the Brisket is Choice or Prime.

Find a 10-12 lb whole packer, if possible.

NO trimming until after the dry age.

Make sure to trim off the “age”.

One of my bbq buddies is thinking of doing this, I’ll let you know how he makes out.
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[Ron Pratt]

Thanks for posting that, Ray – seeing that was dated 3 years ago I wonder if there was ever a follow up. Do you know? Ron

[Anthony Martino]

A friend just bought a case of wagu from snake river for a round $ 300.00. Ithink he got 4 briskets. Free shipping.

[Ron Pratt]

Interesting…so with free shipping how many pounds was in that $300 amount?

[Ray]

Couldn’t find a follow-up but, I wet aged a tenderloin from sams for 45 days, dusted with webbers gourmet burger seasoning, and dry aged for four days. Was very tender and tasty. It was certainly drier than if cut up directly from cryovac. I’m sure a brisket would benefit in the same way. Guess I’ll just have to try it.

[Anthony Martino]

Thanks for all of the comments cant wait to try out some of suggestions.

[Ron Pratt]

You’re welcome! BTW once you seal some meat in a Drybag you can move to the “Hurry Up And Wait” club! 😉 Honest…in the case of aging beef then patience really is a rewarding virtue! Ron

[Thea]

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.

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