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Dry age brisket - trim first?

greeting friends,

not much of a dry age, but I was gonna smoke this brisket Christmas Eve for the big day... do I trim it before letting it air out? Am I wasting time even thinking about doing this days early?

cheers
8-D

Large BGE and Medium BGE
36" Blackstone - Greensboro!


Comments

  • don't let it dry out. just keep it wrapped or in cryo until you are ready.
    Keepin' It Weird in The ATX
  • greeting friends,

    not much of a dry age, but I was gonna smoke this brisket Christmas Eve for the big day... do I trim it before letting it air out? Am I wasting time even thinking about doing this days early?

    cheers
    8-D

    It takes at least 15 days for any real dry aging to take place but you can dry brine it. 

    I would trim and salt three days before the cook; have had great results with this approach. Tender and moist flat on even affordable cuts 

    Large BGE 2013, Minimax 2018 
    Instagram: @smokingdadbbq  Collection of my best BGE foodporn shots 
  • GoooDawgsGoooDawgs Posts: 892
    Bumping this thread as I just watched this video on youtube.  

    Curious what you guys think - it makes me want to try to dry age a Costco brisket.   He puts it in another dry-age bag, has anyone tried these bags before? 

    Curious what @lousubcap thinks about this...  Brisket looks killer in the video. 
    Milton, GA 
    XL BGE & FB300
  • smokingalsmokingal Posts: 292
    @GoooDawgs I've dry aged both Wagyu and prime graded briskets between 55 to 60 days using the Umai Drybag system.  I found dry aging improved both.  You should try it.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap
    http://barbecueaddict.com
  • NorthPilot06NorthPilot06 Posts: 709
    Does it eliminate or cut down on the stall?
    DFW - 1 LGBE & Happy to Adopt More...
  • thetrimthetrim Posts: 8,018
    Why me?   I’m honored I’d love to have the first slice!   
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • smokingalsmokingal Posts: 292
    @NorthPilot06 Dry aged meat cooks much faster.  I do recall the stall being minimal compared to wet aged briskets, but each cut of meat is different.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap
    http://barbecueaddict.com
  • lousubcaplousubcap Posts: 18,863
    I have never gone down that road but if I have my crap together I will wet age for 3-4 weeks before the cook; and always with the flat on the downhill slope.
    That said, if @smokingal gives it the endorsement I would trust her input. 
    On a somewhat related note-she has forgotten more about how to nail lamb ribs than I will ever acquire. 
    BTW- I believe @RRP is a big fan of Umai dry bags.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • RRPRRP Posts: 22,703
    lousubcap said:

    BTW- I believe @RRP is a big fan of Umai dry bags.
    I have never hidden the fact that I'm an unpaid moderator of the UMAi Dry bag product forum. Why? Because I like their product! When I discovered they had no forum presence I suggeted they should and I volunteered to be the moderator gratis. That was now 10 years ago!
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • thetrimthetrim Posts: 8,018
    @RRP is the Buffalo
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • smokingalsmokingal Posts: 292
    I should add that if you handle and bag the meat as the Umai support personnel recommend per their instructions, you should not see any mold growth as the meat ages.

    Also, the most tender brisket I ever made was wet aged for 45 days and then dry aged for 60 using the Umai dry bags.  Good stuff.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap
    http://barbecueaddict.com
  • RRPRRP Posts: 22,703
    thetrim said:
    @RRP is the Buffalo
    huh?
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • JohnInCarolinaJohnInCarolina Posts: 13,977
    RRP said:
    thetrim said:
    @RRP is the Buffalo
    huh?
    He means at the UMAI site where you are a moderator.  You are the analog to the Buffalo over there.
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • LegumeLegume Posts: 9,385
    I wouldn’t separate the point from the flat before you age it.  Dangerous.
    Austin, TX
  • RRPRRP Posts: 22,703
    RRP said:
    thetrim said:
    @RRP is the Buffalo
    huh?
    He means at the UMAI site where you are a moderator.  You are the analog to the Buffalo over there.
    Thanks, John. I never thought it that way. While yes I am the sheriff over there - the only newbies I have bounced over there have been a rash foreign shoe salesmen.
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • JohnInCarolinaJohnInCarolina Posts: 13,977
    RRP said:
    RRP said:
    thetrim said:
    @RRP is the Buffalo
    huh?
    He means at the UMAI site where you are a moderator.  You are the analog to the Buffalo over there.
    Thanks, John. I never thought it that way. While yes I am the sheriff over there - the only newbies I have bounced over there have been a rash foreign shoe salesmen.
    Sounds like you did the right thing.   By the way that Wes Johnson guy on Twitter is not responding to me.
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • RRPRRP Posts: 22,703
    RRP said:
    RRP said:
    thetrim said:
    @RRP is the Buffalo
    huh?
    He means at the UMAI site where you are a moderator.  You are the analog to the Buffalo over there.
    Thanks, John. I never thought it that way. While yes I am the sheriff over there - the only newbies I have bounced over there have been a rash foreign shoe salesmen.
    Sounds like you did the right thing.   By the way that Wes Johnson guy on Twitter is not responding to me.
    Thanks anyway, but that guy was the wrong age. I still have that scoundrel's home address. In fact I even have his employer's address, but they choose not to pass along my requests for contact.
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • LegumeLegume Posts: 9,385
    Was he a foreigner who sold shoes, or did he sell foreign shoes?
    Austin, TX
  • nolaeggheadnolaegghead Posts: 29,872
    Legume said:
    Was he a foreigner who sold shoes, or did he sell foreign shoes?

    or both (shudder)
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • JohnInCarolinaJohnInCarolina Posts: 13,977
    RRP said:
    RRP said:
    RRP said:
    thetrim said:
    @RRP is the Buffalo
    huh?
    He means at the UMAI site where you are a moderator.  You are the analog to the Buffalo over there.
    Thanks, John. I never thought it that way. While yes I am the sheriff over there - the only newbies I have bounced over there have been a rash foreign shoe salesmen.
    Sounds like you did the right thing.   By the way that Wes Johnson guy on Twitter is not responding to me.
    Thanks anyway, but that guy was the wrong age. I still have that scoundrel's home address. In fact I even have his employer's address, but they choose not to pass along my requests for contact.
    Interesting Ron.  How did you figure out his age?
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • GoooDawgsGoooDawgs Posts: 892
    @lousubcap what do you mean that you always wet age with the flat towards the down slope?  Do you let the brisket sit in the fridge at an angle? 
    Milton, GA 
    XL BGE & FB300
  • lousubcaplousubcap Posts: 18,863
    GoooDawgs said:
    @lousubcap what do you mean that you always wet age with the flat towards the down slope?  Do you let the brisket sit in the fridge at an angle? 
    You've got it.  I have two shelves and they are off-set in height.  I go fat side up with the flat lower.  Never have done a side-by-side test of this but it works for me.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • GoooDawgsGoooDawgs Posts: 892
    Well I'll give it a go.  I've had one wet aging for 3 weeks and just flipped it over and put it on a slope.  Thanks for the tip!
    Milton, GA 
    XL BGE & FB300
  • RRPRRP Posts: 22,703
    RRP said:
    RRP said:
    RRP said:
    thetrim said:
    @RRP is the Buffalo
    huh?
    He means at the UMAI site where you are a moderator.  You are the analog to the Buffalo over there.
    Thanks, John. I never thought it that way. While yes I am the sheriff over there - the only newbies I have bounced over there have been a rash foreign shoe salesmen.
    Sounds like you did the right thing.   By the way that Wes Johnson guy on Twitter is not responding to me.
    Thanks anyway, but that guy was the wrong age. I still have that scoundrel's home address. In fact I even have his employer's address, but they choose not to pass along my requests for contact.
    Interesting Ron.  How did you figure out his age?
    He is registered with Linkedin. That's also how I found his employer.
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • JohnInCarolinaJohnInCarolina Posts: 13,977
    RRP said:
    RRP said:
    RRP said:
    RRP said:
    thetrim said:
    @RRP is the Buffalo
    huh?
    He means at the UMAI site where you are a moderator.  You are the analog to the Buffalo over there.
    Thanks, John. I never thought it that way. While yes I am the sheriff over there - the only newbies I have bounced over there have been a rash foreign shoe salesmen.
    Sounds like you did the right thing.   By the way that Wes Johnson guy on Twitter is not responding to me.
    Thanks anyway, but that guy was the wrong age. I still have that scoundrel's home address. In fact I even have his employer's address, but they choose not to pass along my requests for contact.
    Interesting Ron.  How did you figure out his age?
    He is registered with Linkedin. That's also how I found his employer.
    There are a lot of Wes Johnsons on LinkedIn.  There's even more than one in Indianapolis.  Are you sure you found the right one?
    "Great spirits have always encountered violent opposition from mediocre minds." - Einstein

    "I've made a note never to piss you two off." - Stike


  • fishlessmanfishlessman Posts: 24,390
    just wondering if the fat on a brisket improves with flavor like it does on a dry aged ribeye
  • MaskedMarvelMaskedMarvel Posts: 2,405
    On a slope? Why?
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • lousubcaplousubcap Posts: 18,863
    The slope- I figure the flat can benefit more from the wet aging than the point end of the protein.  So I channel the liquid in that direction.  No science behind this other than the above thought.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
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