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I dry aged a beef brisket for 55 days and it came out pretty dang good.
The best part was the dry aged tallow that I put on everything.
Rub was just salt and pepper.
No magic or secret... Just a brisket done right.
If you can dry aged beef, that is the way to go.
Brad
Family traces back to the Black Forest in Germany - Schwarzwald, and I am into hobby butchering - Metzger. My avatar, completely unrelated from my name, is my Mastweiler - Mastiff Rottweiler mix named Inde... He passed away a few years back, but was favorite dog.
Brad
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