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?
- This topic has 33 replies, 6 voices, and was last updated 11 years, 1 month ago by Charlie.
November 10, 2011 at 4:24 am #1299
I want to age a brisket and think I might try 28 days? If you have tried aging a brisket I would be interested in hearing what the outcome was and for how long.
Charlie B)November 10, 2011 at 11:02 pm #5067AnonymousGuest
Are you going to age a whole brisket (packer trim) with flat and deckle (point)? How are you planning to cook it afterwards?
I usually smoke my briskets, although I have braised them before in a crock pot. I’d think that you wouldn’t have to trim the fat cap before smoking because it’s going to largly drip off anyway. I would trim if I were going to braise it, just because there’s no place for the fat to go but in the pot, and it’s WAY too much fat if you don’t trim it.
I can’t often find whole packer trim briskets around here with a thick flat. Most of them taper off to a thin slab maybe an 3/4 inch thick. I’d be afraid that would just dry up completely during aging. I like the flat to be no less than two inches thick. But I can only find those in specialty grocery or meat stores, and generally at a very high price per pound. But if I were going to age one, that’s the route I’d go. Central Market has some very nice, two to three inch thick brisket flats.November 10, 2011 at 11:36 pm #5068
I plan on cutting off the thin ends before placing in the bag. I have seen nice briskets at restaurant depot. After aging I will smoke it in a big green egg. I really want to try the prime I have now. But at this time I am going to pick up the materials to build an egg table. I should be ready soon. This getting dark early is cramping my construction progress. I have never smoked a brisket but have had more than my share eating them over the years and hope I don’t mess it up. Before I cook it I will research and educate myself on how it’s done. I have watched the BBQ pit boys video on you tube and they make it look easy. But then pros always make it look easy. I think that smoking is the way to go with it either way.
Thank you for your help!
CharlieNovember 11, 2011 at 3:08 am #5069
I’ve remained quiet but attentive! Can’t say as I’ve ever heard anyone dry aging a brisket – but why not? I ask myself…
As thin as they are even at 21 days I wonder about the trimming loss.
It’s already been established that so far amongst our forum followers I’m in the select FEW who likes the dried – THOUGH TRIMMED – layer of aged beef! :laugh:
RonNovember 11, 2011 at 3:37 am #5070AnonymousGuest
Might be a good idea to smoke at least one or two briskets before you try to smoke a dry-aged one. For me, a brisket is the most difficult cut of any to smoke really well without ruining it and to obtain a first rate result. What you see on the internet does make it seem a little easier than it actually is. Some people are not as critical as others, and what you see in pictures on the net can’t be evaluated for taste and texture. My first half dozen briskets sucked, in one way or another. I’ve gotten pretty good at it over the years, but it is still challenging for me.
Because of the trim waste, I would only try to dry age a very thick brisket, 2 or more inches. Those are hard to find. I’d also probably keep the aging time down to reduce the drying effect. I’d try 14 days first and see how that comes out.
You do have me interested. I’m tempted to try it myself.
I’ve heard that Restaurant Depot is a great place to buy meat. There is one about 25 miles from me, but I can’t get a membership. It’s wholesale only, and I can’t legitimately represent myself as an authorized food buyer for the company I work for.November 11, 2011 at 4:33 pm #5071AlMember
Clam Digger – As a new Egg cooker, you should be aware that it is not a trivial matter to build a fire that will generate enough smoke during a long cook using a ceramic cooker. You need to spend some time on the forums and ask some questions. I know it can be done but you will save a lot of time by benefiting from the experience of others. In my humble opinion this is the biggest drawback to the ceramic cookers. I like a lot of smoke on my smokes. I just recently succeeded thanks to some info from the forums.
AlNovember 11, 2011 at 4:48 pm #5072
Good advice Al. Just be sure to go to the original forum for BGE which is:
As for smoke whether it be light or creosote heavy it’s really up to the taste of the individual, but can be overdone in a ceramic cooker and then your meat can become bitter.November 12, 2011 at 2:08 am #5073
Thank you for all the info. I have been reading upon the egg forum an also the pizza making forum. I’m now on day 52 and plan to have a BBQ tomorrow so if that happens I’ll be a new 53 day dry bagger. Everyday I see this wonderful mahogany rib eye just waiting to get trimmed. It needs to happen soon so I can reload some more bags. I have been looking online to see if anyone has an opinion of dry age brisket and will continue to research.
Also I thank all the Veterans for serving!
Charlie B)November 12, 2011 at 7:01 pm #5074AnonymousGuest
Charlie, do you have a freezer? I age my subprimals as long as I like (which is 28 days, generally), then I unbag, trim off most of the dried stuff without going too deep, then cut into steaks (usually 1 to 1.25 inches), vacuum bag, and freeze them.
I do final trimming on the cut steaks after thawing them and before grilling.
If you’re going to freeze them for more then 2 months, I’d recommend a non-frost-free model chest freezer. Keep the temp down to minus 10 degrees.November 12, 2011 at 8:28 pm #5075
I have a 5.4 cu ft Montgomery ward freezer thet I purchased back in 1992 and a 16.?cu ft fridge I the garage. In the house I have a 20 cu ft samsung bottom freezer and a wine cooler and a beverage cooler. I recently gave a bar fridge away and funny you should mention this I am on my way to lowes to buy a frostless upright freezer. My ice-cream and other small packs will go in it and the bulky big stuff will be in the chest. I am assembling the egg table and will be (fingers crossed) staining later today. Then steak heaven. The reason for all the appliances is we always buy bulk and also shop for groceries less often. And since the two are getting dated I am adding the new upright freezer. That is what my wife wants. I am a refrigeration contractor and I am aware how chests are more efficient. She is aware of how easy it is to see what is on the shelf and so she wins! On my next run I will try the 28day dry age. I have to get back to framing. I am on a roll…
CharlieNovember 12, 2011 at 8:40 pm #5076
Charlie – did you receive my email this morning? I sent it to the live.com address.
RonDecember 6, 2011 at 4:32 pm #5150
Yes. Thank You. I finally cooked a brisket on my new Big Green Egg.December 6, 2011 at 6:10 pm #5153
My brisket was an angus flat and I did not age it but will age the next one and plan on starting that this week. It was also my first flat that I personally cooked and am very happy about the results. (BGE/Royal Oak/Applewood) Im thinking of getting a Stoker to cook the Aged Brisket.
Charlie B)February 2, 2012 at 7:43 pm #5512BarryMember
Clam Digger, this is my first post and am awaitingth arrival of the drybag system.
Meat will absorb about 4 hours of smoke. After the 4 hours, the brisket can be wrapped in foil and slow cooked at 180 degrees. It’s a slow but rewarding process. This is from a fellow BGE addict..
BarryFebruary 3, 2012 at 2:48 pm #5515
aiki, thank you for the advice. I just cooked four more briskets on Sunday and from start to finish it took 48hrs. I started dry rub Saturday morning. It was awesome!
Charlie B) I need to get a small ceramic cooker so I can sear steaks while I am slow cooking on the weekends…
- The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.