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Dry aged brisket trimming

BigGreenKev
BigGreenKev Posts: 275
in EggHead Forum
Doing a dry aged brisket for Christmas.  Was about to trim it tonight a s stick it in the umai bag and realized I have no idea if I should trim them age, or age and then trim.  I keep the aged part on steaks when I aged those and the beefy flavor.  Any help is appreciated regarding when to trim.
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Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    I would not trim the brisket first before bagging. After it is aged, it will be very easy to trim the thick fat areas and shape as needed.
    Thank you,
    Darian

    Galveston Texas
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  • RRP
    RRP Posts: 26,451
    Age, then trim, but only trim lightly! Why trim clear back to what I call “grocery store red” I mean if you trim away all the good stuff from dry aging then why bother???
    Re-gasketing the USA one yard at a time 
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  • GregW
    GregW Posts: 2,678
    I can't imagine anything good coming out of dry aging a brisket. It is in my opinion, counter productive to remove any moisture from a piece of meat that will be cooked for a prolonged length of time.
    In the end, I want the brisket to be as moist as possible after cooking, in order to achieve this, it makes sense to me to start the cook with as much moisture in the brisket as possible- some people go as far as to inject the brisket to achieve this.    
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  • RRP
    RRP Posts: 26,451
    GregW said:
    I can't imagine anything good coming out of dry aging a brisket. It is in my opinion, counter productive to remove any moisture from a piece of meat that will be cooked for a prolonged length of time.
    In the end, I want the brisket to be as moist as possible after cooking, in order to achieve this, it makes sense to me to start the cook with as much moisture in the brisket as possible- some people go as far as to inject the brisket to achieve this.    
    I agree, but I have to tell you I know a bunch of people out there do dry age their briskets! Yes, I am a moderator elsewhere.
    Re-gasketing the USA one yard at a time 
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  • GregW
    GregW Posts: 2,678
    @RRP Interesting info. Maybe dry aging a brisket has some benefit.
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  • Hoster05
    Hoster05 Posts: 312
    I am reading the Aaron Franklin book currently and he dry ages his for what its worth. 
    Mankato, MN - LBGE
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  • PigBeanUs
    PigBeanUs Posts: 932
    You can age pretty much any meat. Same benefits across all proteins.
    it’s just a question of the drying (which is separate). Just don’t want too much drying. 

    There’s surprisingly a lot of moisture still left in the dry aged meat. Cooking releases it. 

    Overcooking will dry out brisket whether it is dry aged or not. Dry aged meat reaches temp faster, but I have no experience with it and brisket, as to whether it reaches brisket-level doneness faster too (i.e. probes easily, or whatever one’s test is).
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  • BigGreenKev
    BigGreenKev Posts: 275
    Dry aging does remove moisture.  It also cooks faster as well - at least for steaks.  I swear I read something that the finished cooking weight of dry aged, vs non dry aged is the same.  That would mean they end with the same moisture.
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