Recent content by clary9
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
C
60-Day Dry Aged Wagyu Brisket Smoke
I believe it started around 15-16 lbs before the dry-age and after trimming it was around 8. It really didn't shrink much during the smoke. I did cut off a small piece towards the end of the flat and attempted to make burnt ends (I know the point is better for that), as it was a little thin. I... -
C
60-Day Dry Aged Wagyu Brisket Smoke
Sorry for the delay! Better late than never I suppose: The brisket turned out amazing! There was a very rich umami flavor along with it being the most tender brisket I have ever done. It may not have been the sexiest looking brisket, but I would do it again for the right crowd. It fed about 6... -
C
60-Day Dry Aged Wagyu Brisket Smoke
Thanks for the info everyone! I'll post the process and outcome (pending the results haha). Fingers crossed! -
C
60-Day Dry Aged Wagyu Brisket Smoke
Hey all, Quarantine had me somewhat bored so I am experimenting with a Wagyu Brisket. I decided to dry age it for 60-days. It looks amazing after a trim, but I am curious if the fat content will speed up or slow down the smoking process. Also curious if the finishing temp should be higher or...
