Dry Aging Brisket

[Rick]

Thought i better get this done before we head north.

Trimmed up some.

Put the brisket in a large UMAi bag.

Angled and double sealed the edges and straight across.

In the fridge on a rack. Hope to get the brisket in the pellet grill around the 30-31st

[Jim]

Looks like a happy piece of meat 🙂

[Rick]

I hope it will be.

We are on our way back to Florida. My mother in law is not in pain any longer. I know my wife will miss her dearly.

[Ron Pratt]

Welcome “home” Rick!

[Rick]

Thanks Ron

Got back yesterday from the long trip to Delaware.

Thanks everyone for your prayers and well wishes for my MIL.

Here is the brisket after 8 days in the UMAi bag. Looks to be doing just fine.

[Rick]

17 days in the UMAi dry bag. Thinking on monday/tuesday for the DC with a blend of hickory/apple pellets

[Blair]

this will be my next project i want to try this one real bad i love brisket !

[Rick]

Due to some really bad weather i did not get to do the brisket. Maybe this weekend sometime.

[Rick]

Well today is the day to take the brisket out of the UMAi dry bag. Its been 29 days now.

Now time to trim some.

After trim i lost 1 1/4lb…..and a big Holy penguin batman 😀 That sure do look good.

Now for some rub, a wrap and fridge for smoking tomorrow.

[Rick]

Better do this before it pours again later.

Combo hickory/apple pellets in my GMG Davey Crockett

[Rick]

Taken at 3 hours.

Getting close. IT at 133. Sorry smoky pic 😀

Just started to rain again.

[Rick]

Ok here is the dry aged brisket.

Slicing.

Seconds

Sent some home with the other volunteers.

[Jan Ooms]

Rick,
I have never eaten Brisket this way. Have a guess what on the TO DO list very shortly.
Thanks for posting all this.
Jan.

[Author]

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