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Dry age brisket - trim first?
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MaskedMarvel
Posts: 3,142
greeting friends,
not much of a dry age, but I was gonna smoke this brisket Christmas Eve for the big day... do I trim it before letting it air out? Am I wasting time even thinking about doing this days early?
cheers
8-D
not much of a dry age, but I was gonna smoke this brisket Christmas Eve for the big day... do I trim it before letting it air out? Am I wasting time even thinking about doing this days early?
cheers
8-D
Large BGE and Medium BGE
36" Blackstone - Greensboro!
36" Blackstone - Greensboro!
Comments
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don't let it dry out. just keep it wrapped or in cryo until you are ready.
Keepin' It Weird in The ATX FBTX -
MaskedMarvel said:greeting friends,
not much of a dry age, but I was gonna smoke this brisket Christmas Eve for the big day... do I trim it before letting it air out? Am I wasting time even thinking about doing this days early?
cheers
8-D
I would trim and salt three days before the cook; have had great results with this approach. Tender and moist flat on even affordable cuts
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Bumping this thread as I just watched this video on youtube. https://www.youtube.com/watch?v=-3ftBTQlo0s&t=173s
Curious what you guys think - it makes me want to try to dry age a Costco brisket. He puts it in another dry-age bag, has anyone tried these bags before?
Curious what @lousubcap thinks about this... Brisket looks killer in the video.Milton, GA
XL BGE & FB300 -
@GoooDawgs I've dry aged both Wagyu and prime graded briskets between 55 to 60 days using the Umai Drybag system. I found dry aging improved both. You should try it.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 -
Does it eliminate or cut down on the stall?DFW - 1 LGBE & Happy to Adopt More...
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Why me? I’m honored I’d love to have the first slice!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
@NorthPilot06 Dry aged meat cooks much faster. I do recall the stall being minimal compared to wet aged briskets, but each cut of meat is different.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 -
I have never gone down that road but if I have my crap together I will wet age for 3-4 weeks before the cook; and always with the flat on the downhill slope.That said, if @smokingal gives it the endorsement I would trust her input.On a somewhat related note-she has forgotten more about how to nail lamb ribs than I will ever acquire.BTW- I believe @RRP is a big fan of Umai dry bags.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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lousubcap said:BTW- I believe @RRP is a big fan of Umai dry bags.Re-gasketing America one yard at a time.
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@RRP is the Buffalo
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
I should add that if you handle and bag the meat as the Umai support personnel recommend per their instructions, you should not see any mold growth as the meat ages.
Also, the most tender brisket I ever made was wet aged for 45 days and then dry aged for 60 using the Umai dry bags. Good stuff.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 -
Re-gasketing America one yard at a time.
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RRP said:"I've made a note never to piss you two off." - Stike
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I wouldn’t separate the point from the flat before you age it. Dangerous.
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JohnInCarolina said:Re-gasketing America one yard at a time.
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RRP said:JohnInCarolina said:"I've made a note never to piss you two off." - Stike
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JohnInCarolina said:RRP said:JohnInCarolina said:Re-gasketing America one yard at a time.
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Was he a foreigner who sold shoes, or did he sell foreign shoes?
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Legume said:Was he a foreigner who sold shoes, or did he sell foreign shoes?
or both (shudder)______________________________________________I love lamp.. -
RRP said:JohnInCarolina said:RRP said:JohnInCarolina said:"I've made a note never to piss you two off." - Stike
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@lousubcap what do you mean that you always wet age with the flat towards the down slope? Do you let the brisket sit in the fridge at an angle?Milton, GA
XL BGE & FB300 -
GoooDawgs said:@lousubcap what do you mean that you always wet age with the flat towards the down slope? Do you let the brisket sit in the fridge at an angle?
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. -
Well I'll give it a go. I've had one wet aging for 3 weeks and just flipped it over and put it on a slope. Thanks for the tip!Milton, GA
XL BGE & FB300 -
JohnInCarolina said:RRP said:JohnInCarolina said:RRP said:JohnInCarolina said:Re-gasketing America one yard at a time.
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RRP said:JohnInCarolina said:RRP said:JohnInCarolina said:RRP said:JohnInCarolina said:"I've made a note never to piss you two off." - Stike
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just wondering if the fat on a brisket improves with flavor like it does on a dry aged ribeye
fukahwee maineyou can lead a fish to water but you can not make him drink it -
On a slope? Why?Large BGE and Medium BGE
36" Blackstone - Greensboro! -
The slope- I figure the flat can benefit more from the wet aging than the point end of the protein. So I channel the liquid in that direction. No science behind this other than the above thought. FWIW-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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