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Dry aged brisket

pablo305
pablo305 Posts: 4
in EggHead Forum
I’ve been told that I shouldn’t use a dry aged brisket for smoking. Unfortunately, I now own this brisket. Do you have any suggestions on the proper way to smoke  it?  It’s 14.5 lb packer brisket
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Answers

  • lousubcap
    lousubcap Posts: 34,435
    edited September 2021
    Let's start with how long has it been dry aged.  Then how were you told not to use it to smoke, by someone who is knowledgable or...  
    Then a google search yielded the following link:
    https://www.fogocharcoal.com/blogs/cook/75-days-dry-aged-brisket-is-it-worth-the-hype  
    Your call!
    Edit: Welcome aboard and enjoy the journey.  Above all, have fun.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Langner91
    Langner91 Posts: 2,120
    I would try it.  What are you out except some time and some charcoal.  Have the pizza guy's phone number nearby and let 'er rip!

    Good luck and let us know what you think when you dig in.
    Clinton, Iowa
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  • BigGreenKev
    BigGreenKev Posts: 268
    I've done a dry age brisket.  Turned out great.  Trim it like usual and let'r go.  Dry aging removes moisture so depending on how long it was aged and moisture lost, it may cook faster.  However just because it has less moisture going in, does not mean it will be more dry after cooking.  It just loses less moisture during the cook.
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