Well, actually ended up cooking on day 57 but that’s how it ended up working out. For those that don’t know, I dry aged this 18.4 (roughly) prime brisket in an UMAi bag in my home refrigerator. i trimmed the pellicle last night, and it was really a pleasure. A waxy thin surface covered the entire brisket. I used a really sharp filet knife and took my time. I ended up with 4lbs, 9 oz of pellicle trim, and will likely use that as a burger mix. The flavor of this brisket was truly spectacular. You could certainly tell the difference in both taste and texture. I used post oak wood, cooked at 250 for 8 hours (cooks quicker than a normal brisket). My goal was to pull when the point was 185, but ended up going for probe tender more than anything.
Here it is before the trim. No off smells, actually didn’t smell like anything. Extremely rigid, waxy surface. I was excited to see what was underneath...
Sorry, I know it’s a lot of pics but I wanted to give as many angles and steps along the way, plus the color was beautiful. I tried to pick a thick flat, didn’t do too bad.
Sorry for the lighting on the last pics. We’re painting while this is all going on and I didn’t have much room to work with. But you get the point. The flat at the very top was thin, and as expected a tad dry, but everywhere else was gushing juices; and even the tip of the flat was full of flavor.
It was a long project, but well worth it. I’d recommend it for sure, and can’t wait to do ribeyes next!!
Here it is before the trim. No off smells, actually didn’t smell like anything. Extremely rigid, waxy surface. I was excited to see what was underneath...
Sorry, I know it’s a lot of pics but I wanted to give as many angles and steps along the way, plus the color was beautiful. I tried to pick a thick flat, didn’t do too bad.
Sorry for the lighting on the last pics. We’re painting while this is all going on and I didn’t have much room to work with. But you get the point. The flat at the very top was thin, and as expected a tad dry, but everywhere else was gushing juices; and even the tip of the flat was full of flavor.
It was a long project, but well worth it. I’d recommend it for sure, and can’t wait to do ribeyes next!!
