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100+ Day Dry Aged A5 Wagyu Packer Brisket

smokingalsmokingal Posts: 1,025
edited November 2019 in EggHead Forum

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.


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




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




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




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




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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.




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




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




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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



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



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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.




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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.




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




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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.



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




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




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




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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.

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


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