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Dry Aged Brisket
Here is my second go around with dry aging and smoking a brisket.
Started as a 14.2 pound prime from Costco. Aged in the Umai bag for 33 days. Trimmed and rubbed with Oak Ridge Black Ops rub.
Smoked over Rockwood and hickory at 250ish for about 5 hours. It started to stall so I wrapped in foil with some Allegro marinade and back in the egg for about 3 hours. It passed the toothpick test and was 201-209 IT. FTC for 2 hours then time to chow down.
Was incredibly juicy and tender maybe the best brisket I have ever made!
Started as a 14.2 pound prime from Costco. Aged in the Umai bag for 33 days. Trimmed and rubbed with Oak Ridge Black Ops rub.
Smoked over Rockwood and hickory at 250ish for about 5 hours. It started to stall so I wrapped in foil with some Allegro marinade and back in the egg for about 3 hours. It passed the toothpick test and was 201-209 IT. FTC for 2 hours then time to chow down.
Was incredibly juicy and tender maybe the best brisket I have ever made!
Macomb, MI - LBGE, WSM, blackstone and a Weber gasser
Comments
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That's so cool. I need to get some of those bags. Nice post!Milton, GA
XL BGE & FB300 -
Very nicely done! I'm starting the dry aging process today with a 10lb prime.It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
looks spectacularLong Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
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That looks incredible. Beautiful cook and presentation."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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