Dry age brisket - trim first?

MaskedMarvel

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

The Cen-Tex Smoker

don't let it dry out. just keep it wrapped or in cryo until you are ready.

unoriginalusername

MaskedMarvel said:

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 

GoooDawgs

Bumping this thread as I just watched this video on youtube.  https://www.youtube.com/watch?v=-3ftBTQlo0s&t=173s

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. 

smokingal

@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.

NorthPilot06

Does it eliminate or cut down on the stall?

thetrim

Why me?   I’m honored I’d love to have the first slice!   

smokingal

@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.

lousubcap

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.

RRP

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!

thetrim

@RRP is the Buffalo

smokingal

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.

RRP

thetrim said:

@RRP is the Buffalo

huh?

JohnInCarolina

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.

Legume

I wouldn’t separate the point from the flat before you age it.  Dangerous.

RRP

JohnInCarolina 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.

JohnInCarolina

RRP said:

JohnInCarolina 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.

RRP

JohnInCarolina said:

RRP said:

JohnInCarolina 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.

Legume

Was he a foreigner who sold shoes, or did he sell foreign shoes?

nolaegghead

Legume said:

Was he a foreigner who sold shoes, or did he sell foreign shoes?

or both (shudder)

JohnInCarolina

RRP said:

JohnInCarolina said:

RRP said:

JohnInCarolina 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?

GoooDawgs

@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? 

lousubcap

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-

GoooDawgs

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!

RRP

JohnInCarolina said:

RRP said:

JohnInCarolina said:

RRP said:

JohnInCarolina 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.

JohnInCarolina

RRP said:

JohnInCarolina said:

RRP said:

JohnInCarolina said:

RRP said:

JohnInCarolina 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?

fishlessman

just wondering if the fat on a brisket improves with flavor like it does on a dry aged ribeye

MaskedMarvel

On a slope? Why?

lousubcap

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-