I have had experience with dry aged ribeye and the taste is incredilble... I dont know how a dry aged brisket would be your losing some of the moisture in the aging process... how would that work in the low and slow process???
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[FONT=Arial Black][SIZE=3][FONT=Arial]open brick fire pit[/FONT][/SIZE][/FONT]
[FONT=Arial][SIZE=3]weber smokey joe with homemade WSM[/SIZE][/FONT]
[SIZE=3]2 weber kettle[/SIZE]
[SIZE=3]maverick ET 732[/SIZE]
[SIZE=3]1 really, I mean really UGLY Drum Smoker[/SIZE]
[SIZE=3]super fast RED and BLACK thermapens[/SIZE]
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[SIZE=3]Billy:flame:"Smoke on Brothers and Sisters"[/SIZE]
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