The BBQ BRETHREN FORUMS. - View Single Post - The Merits of Dry-Aged Beef

chad · 04-17-2009, 12:35 PM

I agree with Jason.
Cost and availability are problems.
1. Brisket is not exactly a premium cut of beef. Dry aging brisket is, in the normal world, a monumental waste of time. Then it is slow cooked to "death". That's not to say that it wouldn't taste wonderful.

2. Steaks (all varieties), on the other hand, truly benefit from dry aging. We used to dry age prime rib and other cuts in the restaurant. This was mainly for the managers.

3. We have wet-aged brisket with some success and have been pleased with the results. We usually timed out the aging for 40-50 days.

04-17-2009, 12:35 PM	#3
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	I agree with Jason. Cost and availability are problems. 1. Brisket is not exactly a premium cut of beef. Dry aging brisket is, in the normal world, a monumental waste of time. Then it is slow cooked to "death". That's not to say that it wouldn't taste wonderful. 2. Steaks (all varieties), on the other hand, truly benefit from dry aging. We used to dry age prime rib and other cuts in the restaurant. This was mainly for the managers. 3. We have wet-aged brisket with some success and have been pleased with the results. We usually timed out the aging for 40-50 days. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.