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Breaking down the Japanese A5 packer brisket

The A5 packer brisket project has officially kicked off.  I previously posted 4 pics shortly after I received it to show what the marbling looked like.  29.76 lbs and 27.5 inches of fatty goodness:








I ended up removing the neck meat and brisket (point) extension, which weighed in at 5 lbs. 13.9 oz, 






and some trim (point and rib meat) which totalled 3 lbs. 5 oz,





leaving a brisket that weighs in at just under 20lbs.





Tomorrow I will grind up the trim for burgers, but the rib meat is going to get some special treatment, as I can't bring myself to grind this up:




For those who can't tell what I'm doing with the brisket and extension meat, it is being dry aged using Umai dry bags.
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

Comments

  • gonepostalgonepostal Posts: 516
    Looking forward to the adventure!
    Wetumpka, Alabama
    LBGE and MM
  • FSUMarkFSUMark Posts: 29
    I have to ask, as I've just taken this up as a hobby......is there much of a point of dry aging this quality of a cut? 
  • smokingalsmokingal Posts: 874
    FSUMark said:
    I have to ask, as I've just taken this up as a hobby......is there much of a point of dry aging this quality of a cut? 
    @FSUMark The amount of intramuscular fat, combined with a sizable fat cover on both the point and the flat side, make this the perfect cut to dry age.  A5 Wagyu tends to be a bit mild in beefy flavor and dry aging it will amp that up a bit.  Plus this is a good way for me to try to get this thing to shrink in size so that it will fit on the LBGE.
    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
  • FSUMarkFSUMark Posts: 29
    smokingal said:
    FSUMark said:
    I have to ask, as I've just taken this up as a hobby......is there much of a point of dry aging this quality of a cut? 
    @FSUMark The amount of intramuscular fat, combined with a sizable fat cover on both the point and the flat side, make this the perfect cut to dry age.  A5 Wagyu tends to be a bit mild in beefy flavor and dry aging it will amp that up a bit.  Plus this is a good way for me to try to get this thing to shrink in size so that it will fit on the LBGE.
    Thanks for the response! I was under the impression that dry aging mostly just made whatever cut more tender
  • mEGG_My_DaymEGG_My_Day Posts: 1,419
    This is a fascinating thread.  I’m looking forward to following this.  Thanks for posting @smokingal
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • smokingalsmokingal Posts: 874
    FSUMark said:
    smokingal said:
    FSUMark said:
    I have to ask, as I've just taken this up as a hobby......is there much of a point of dry aging this quality of a cut? 
    @FSUMark The amount of intramuscular fat, combined with a sizable fat cover on both the point and the flat side, make this the perfect cut to dry age.  A5 Wagyu tends to be a bit mild in beefy flavor and dry aging it will amp that up a bit.  Plus this is a good way for me to try to get this thing to shrink in size so that it will fit on the LBGE.
    Thanks for the response! I was under the impression that dry aging mostly just made whatever cut more tender
    @FSUMark An increase in tenderness is definitely another end result, but I don't think I'll notice that with this cut.
    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
  • FSUMarkFSUMark Posts: 29
    smokingal said:
    FSUMark said:
    smokingal said:
    FSUMark said:
    I have to ask, as I've just taken this up as a hobby......is there much of a point of dry aging this quality of a cut? 
    @FSUMark The amount of intramuscular fat, combined with a sizable fat cover on both the point and the flat side, make this the perfect cut to dry age.  A5 Wagyu tends to be a bit mild in beefy flavor and dry aging it will amp that up a bit.  Plus this is a good way for me to try to get this thing to shrink in size so that it will fit on the LBGE.
    Thanks for the response! I was under the impression that dry aging mostly just made whatever cut more tender
    @FSUMark An increase in tenderness is definitely another end result, but I don't think I'll notice that with this cut.
    I look forward to hearing about the results!
  • thetrimthetrim Posts: 9,254
    and here I always just put the v rack under my briskets to get them to fit on a LBGE!  I can't wait to see what you to this!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • calikingcaliking Posts: 13,085
    Hooollleeee chit! 

    That's all I have to say :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • GoooDawgsGoooDawgs Posts: 1,043
    Incredible!  Where did you get this from?  Are you making it for a special occasion? 
    Milton, GA 
    XL BGE & FB300
  • milesvdustinmilesvdustin Posts: 2,552
    How long is the dry age plan? 

    2 LBGE, Blackstone 36, Jumbo Joe

    Egging in Southern Illinois (Marion)

  • cheeaacheeaa Posts: 348
    Yup this will be awesome
  • nolaeggheadnolaegghead Posts: 31,513
    Nice.

    If you low and slow after dry aging, I think you'll find it will cook even faster than a typical wagyu, which cooks fast.  Briskets lose plenty of water during the cook, typically, which will concentrate flavor some.  The tenderness increase you won't notice because....low and slow.  

    What you will notice the most, in my guess, is the flavor profile from the dry age.  The autolysis from the aging and enzymes will increase the umami and create all kinds of new interesting chemicals.
    ______________________________________________
    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 

  • smokingalsmokingal Posts: 874
    @GoooDawgs ; Crowdcow.  The brisket might possibly be used for a special occasion.

    @milesvdustin The almost 6 lb brisket extension will go for at least 30 days.  I haven't decided on the time frame for the whole brisket.


    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
  • lousubcaplousubcap Posts: 20,304
    Underway on quite the journey for sure.  This will become an epic adventure.  Following to the many different finish-lines of culinary excellence. 
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • HendersonTRKingHendersonTRKing Posts: 1,514
    And I thought SRF was extravagant . . . 

    Following!
    It's a 302 thing . . .
  • johnmitchelljohnmitchell Posts: 5,224
    Knife and fork in hand...Can't wait.
    Greensboro North Carolina
    When in doubt Accelerate....
  • WOW . . . what an adventure awaits
    Lrg 2008
    Mini 2009
  • nolaeggheadnolaegghead Posts: 31,513
    That looks insanely good.  I get it has a caloric
    content approaching butter, but who doesn't love butter?
    ______________________________________________
    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 

  • mahenryakmahenryak Posts: 1,323
    edited July 25
    @smokingal how long did you dry age and if you don't mind me asking, where did you purchase the brisket?  Did you get it from that site that is selling them for $1000 plus?  
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



  • smokingalsmokingal Posts: 874
    @mahenryak ; What I just posted was just a part of what was trimmed from the whole brisket.  Rib meat to be exact.  None of it was dry aged.  The brisket was purchased from CrowdCow.
    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
  • GATravellerGATraveller Posts: 7,111
    Beautiful cook!  Can't wait to see the brisket.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • lousubcaplousubcap Posts: 20,304
    And she's off.  Great creative cook right there.  Congrats.  The marbling is incredible.  You will definitely have continual fun with this project. 
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • mEGG_My_DaymEGG_My_Day Posts: 1,419
    I feel like bumping this back to page one just for the fries 🍟- great looking cook. 
    Memphis, TN 

    LBGE, SBGE, Hasty-Bake Gourmet, (Akron was gifted to a friend)
  • bgebrentbgebrent Posts: 19,726
    OMG.
    Sandy Springs & Dawsonville Ga
  • mahenryakmahenryak Posts: 1,323
    edited July 26
    smokingal said:
    @mahenryak ; What I just posted was just a part of what was trimmed from the whole brisket.  Rib meat to be exact.  None of it was dry aged.  The brisket was purchased from CrowdCow.
    I see.  Thank you and I forgot to add that it does look delicious.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



  • smokingalsmokingal Posts: 874
    It made weight!  Well, close enough.  108 days thus far.  Longest time I've ever dry aged anything.  It's like one of those wax food sculptures except it has heft to it and smells devine.



    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
  • StillH2OEggerStillH2OEgger Posts: 2,472
    This entire thread is fascinating. Thanks for sharing.
    Stillwater, MN
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