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

livens · 04-17-2009, 12:53 PM

Wouldn't you have to cut most if not all of the fat off of the brisket after dry aging it?

04-17-2009, 12:53 PM	#5
livens Is lookin for wood to cook with. Join Date: 03-17-09 Location: Louisville, KY	Wouldn't you have to cut most if not all of the fat off of the brisket after dry aging it?