- Nov 16, 2021
- 416
- 462
Thanks buddy! Flavor was intensely beefy.Thats a great looking brisket!
Jim
Im going to try a 35 day one next.I've wondered how dry aged brisket would be. I love steaks 45-60 days, so I'd love to try a brisket at some point.
Are you considering dropping the time due to waste or flavor? A friend has a dry aging cabinet and we started talking about a brisket after I saw your post. We both have a few in the freezer from last years steers.Im going to try a 35 day one next.
I didn't mind the waste too much. Total loss was 30%ish.... I'm curious what the flavor would be.Are you considering dropping the time due to waste or flavor? A friend has a dry aging cabinet and we started talking about a brisket after I saw your post. We both have a few in the freezer from last years steers.
It was damn good brutha. It sucked that it was just the wife and I eating it.Man I bet that was crazy funky outstandingly awesome!!!!! Wow....making my mouth water...
Outstanding man. What did you use to age them?Looks great! I've done a couple 60-day briskets, and both were amazing.
I used the Umai bag for briskets.Outstanding man. What did you use to age them?