100+ Day Dry Aged A5 Wagyu Packer Brisket

smokingal

Back in July, I purchased an A5 packer brisket from Crowd Cow.  I set about dry aging it for
a previously undetermined amount of time.

 

 

 

 

After much delay, I finally got around to trimming it after 108 days and ended up cooking it a
few days later.

 

 

 

 

 

 

The brisket was coated with black garlic paste and seasoned with SPOG, utilizing Hawaiian
black lava salt and Phú Quốc black pepper.

 

 

 

 

 

 

It went on the BGE at 225F and when it hit 165F, it was wrapped in butcher paper.

 

 

 

 

 

 

After 12 hours, the thing was jiggling like jello at 198F and was pulled and FTC’d for 4 hours.

 

 

 

 

Flat:

 

Point:

 

 

 

The flavor is hard to describe as it’s not like any other dry aged beef that I’ve tried before. There was a deep dry aged flavor to it upon first bite and that amplified the built-in richness of the meat.  Utterly addictive is the best descriptor.  It became quite clear that the best way to enjoy this brisket is to consume it alone with a side of sauce.  I still made attempts to showcase the brisket as best I could.

 

Brisket sandwiches were in order, so I started off the first meal by making brioche-style sandwich rolls and bbq sauce using some of the brisket au jus.

 

 

 

 

 

 

Rendered dry aged A5 Wagyu fat was heated and used to cook some fries.

 

 

 

 

 

 

Some meat from the flat was sliced and piled onto a bun and served along with the fries.

 

 

 

 

 

The brisket paired with the sauce made the homemade bun unnecessary.  Cooking the fries
in dry aged A5 Wagyu tallow yielded a potato chip-like crunchy exterior, a creamy, fluffy as a
cloud interior, and a decisively buttery taste.

 

 

I also tried the brisket flat on some plain white artisanal bread and found the bread was still
extraneous.

 

 

 

 

 

Next I made a chopped brisket melt.  Now I was getting somewhere.

 

 

 

 

 

A few breakfast meals were also in order.  The first was a brisket, egg and cheese sandwich
utilizing a homemade sandwich roll with the top and bottom parts cut off, which was then
basted in A5 Wagyu brisket fat.

 

 

 

 

 

 

This was the best breakfast sandwich I’ve ever made or eaten.  A pure delight down to the
last bite.

 

 

 

Japanese milk bread was originally made to make sandwiches, but I chose to use it for french
toast instead.  Rendered A5 brisket fat was used in lieu of the butter for which the recipe called.

 

 

 

 

 

 

Sliced brisket flat and eggs were paired with the french toast, which was topped with powdered
sugar and a homemade lilikoi syrup.

 

 

 

 

 

 

 

Fried, dry aged A5 Wagyu brisket is delicious.  The crust that forms on it is just like what forms on dry aged steaks and yet it maintains it’s juicy fattiness.  The milk bread french toast was one of the most enjoyable things I’ve eaten in a very long time and paired nicely with the brisket. The bread’s crumb was sumptuous, soft and infinitely supple, and the sweet yet tart lilikoi syrup brought everything together.

 

 

The point was beyond fatty and I found it unsuitable to eat straight up so burnt ends were in
order.  Stubbs BBQ sauce was mixed with honey and the remaining brisket aus jus, poured
over the cubed A5 brisket point and smoked at 250F using cherry wood chunks.

 

 

 

 

 

A batch of mac and cheese was made and topped with a mixture of A5 brisket cracklings,
panko bread crumbs and parmesan cheese.

 

 

 

 

 

 

Apple butter polenta cornbread was made using brisket fat drippings in lieu of butter.

 

 

 

 

 

 

Once the burnt ends were caramelized and jiggly, dinner was served.

 

 

 

 

 

This last meal was the best.  Those burnt ends were just epic. Smoky, sweet, spicy, sticky nuggets of sheer joy.  Incorporating the Wagyu cracklings into the crumb topping was a nice touch and provided some much needed texture into what was a cheesy, super creamy delight.  The polenta cornbread is always delicious, but using the rendered brisket fat in place of butter gave the bread a very unique, intoxicating flavor.

 

So what’s the verdict?  Was it a worthy purchase?  Yes.  Will I repeat this?  No, not
unless I get the next one for free.

Mattman3969

I just gained 5lbs from reading about all the deliciousness produced from this hunk o beef.  Stellar job as always!

Dyal_SC

🤤  Lawdamercy. 

Photo Egg

Ok, the bar for "amazing" was just blown out of the water!
Absolutly beatiful. Thanks for all your time putting this post together.

bucky925

Every time I view one of your documented cooks I say to myself, She will never top this one.   Every time, I am wrong!  Awesome ......again!

Phaqallyall

So are you feeding a family of twelve with all this?  This is like eight cooks in one.  It all looks incredible.

DoubleEgger

You have a gift...

thetrim

Wow!

Just

Wow!

johnmitchell

Good Lawd.. Absolutely stunning. 

smokingal

Phaqallyall said:

So are you feeding a family of twelve with all this?  This is like eight cooks in one.  It all looks incredible.

A regular packer brisket provides for lots of meals but a 30lb A5 packer was a real doozy.  Still figuring out what to do with 6lbs of pre-aged and 1.5 lbs of 108-day aged trimmings.  Thinking an A5 burger comparison is in order.

GrateEggspectations

@smokingal: When will you run away with me? I can’t promise I can make you happy, but I can sure get fat trying. 

The amount of effort you put into your cooks and your documentation makes this forum a much more enjoyable place than it would be otherwise. Keep up the next-level contributions. 

alaskanassasin

That is a whole New level of trolling! looks amazing!

MotownVol

All I can say is WOW that is impressive.

JohnEggGio

WOW...amazing!

dmchicago

OK, you win.

Someone come take my Egg away.

Florida Grillin Girl

WOW, what an amazing display of cooking, girl!

kl8ton

I just. . .

I mean. . .

When I. . .

logchief

That was the most professional and delicious looking presentation I've seen here.  I'll bet those Ends were over the top looking at the marbling.

ColbyLang

Jesus

JohnnyTarheel

Holy Sheet

NorthPilot06

You are amazing. 

gonepostal

But one of your pictures was upside down! 
Probably the best post that I have viewed in my few years here. Thank you

TrippleRipple

Absolutely amazing!! I'm blown away. Very inspiring. Thanks for posting!! 

Leopoldstoch

Incredible! Thank you so much for sharing with us! Super jealous, but happy all the same for you! I’m sure it was fantastic! Great looking documentation, awesome presentation, and I’m sure the results were outstanding!

JohnEggGio

Ok, in order of want: French toast, eggs and brisket breakfast...chopped brisket melt...those French fries!😛

lousubcap

Incredible!!  Always look forward to your threads but this may be the best one yet.  You definitely did that A5 proud.  Mad skills right there.  Congrats.

SciAggie

I know I’m in for a treat when you post. I like the thought and preparation you out into your cooks. It all looks delicious.  

WeberWho

Santa you can forget that list I sent you. All I want now is a meal at Smokingals house...

dbCooper

Smokingal, you are amazing!  I struggle to find the superlatives that adequately compliment you and your talents.

Hoster05

this might be the best post I have ever read....

johnmitchell

Hoster05 said:

this might be the best post I have ever read....

You obviously haven't read the "Peaches and Mint" post. . Just kidding I agree 100%