Butcher's BBQ and Dry Aged Beef

If you dry aging brisket, my question back to you is how large is the brisket you started with? The reason I asking for is after trimming off the leathery dry outside you prob won't have much meat left. But to ask answer your question, I would look and keeping the strength your used to. You have to remember that the process of dry aging will increase the beef taste and it does that by drying (reducing the amount of moisture) that intensifies the beef flavor. So by adding the moisture back into is kind of counter productive. Please keep us all posted because this would be an interesting test that we would all be wanting to follow.

Hmmmmm......so I know that dry aging removes water from the meat, and thus concentrates the beef flavor, but wouldn't adding an injection BACK in help even more? I mean you're not just adding straight water back in.

Would more time have to be allowed for the injection to work back into the meat fibers so it wouldn't just be in pockets?


Interesting.....

I can't imagine there'd be much of the flat left at all after dry aging and trimming...

bover said:

I can't imagine there'd be much of the flat left at all after dry aging and trimming...

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+1. With briskets imo wet aging is the way to go

motoeric said:

It was about 15 lbs after it was dry aged. It seems to have plenty of meat on it.

I'll let you know how it turns out.

Eric

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Sounds great, yes keep us posted.

How long did you age? Do you know what the %RH was? Forget the questions if it is propritary information...