Butcher's BBQ and Dry Aged Beef

motoeric · 03-14-2012, 01:04 AM

Hi,

Would you modify how you use Butcher's injection for your brisket if you are using dry aged beef?

I don't want to kill the judges palette and dry aged beef tastes 'meatier' as it is.

Any thoughts would be appreciated.

Thanks,

Eric

Butcher BBQ · 03-14-2012, 06:22 AM

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.

Wampus · 03-14-2012, 10:08 AM

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.....

bover · 03-14-2012, 10:29 AM

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

southernstyle · 03-14-2012, 10:44 AM

Quote:

Originally Posted by bover

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

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

motoeric · 03-14-2012, 03:52 PM

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

Butcher BBQ · 03-14-2012, 05:39 PM

Quote:

Originally Posted by motoeric

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

Sounds great, yes keep us posted.

Bentley · 03-14-2012, 06:05 PM

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

motoeric · 03-14-2012, 06:19 PM

Quote:

Originally Posted by Bentley

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

It was 15 days and it came that way. Less chance of me screwing it up that way. : )

Eric

03-14-2012, 01:04 AM	#1
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	Butcher's BBQ and Dry Aged Beef Hi, Would you modify how you use Butcher's injection for your brisket if you are using dry aged beef? I don't want to kill the judges palette and dry aged beef tastes 'meatier' as it is. Any thoughts would be appreciated. Thanks, Eric __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

03-14-2012, 06:22 AM	#2
Butcher BBQ is one Smokin' Farker Join Date: 07-03-07 Location: Chandler,OK Downloads: 0 Uploads: 0	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. __________________ www.ButcherBBQ.com "Trust Your Butcher" Often Imitated, but never Duplicated

03-14-2012, 10:08 AM	#3
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	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..... __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi

03-14-2012, 10:29 AM	#4
bover is one Smokin' Farker Join Date: 01-19-11 Location: Lee's Summit, MO Downloads: 0 Uploads: 0	I can't imagine there'd be much of the flat left at all after dry aging and trimming... __________________ Josh [URL="https://plus.google.com/105803044811423652815"]Google+[/URL] KCBS CBJ #56828 Team [URL="http://www.bigskysmokers.com"]Big Sky BBQ[/URL] [B]UDS, Weber OTG, Maverick ET-732, Mega-Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen [/B][I]"If I were just a bit more humble, I'd be perfect"[/I]

03-14-2012, 03:52 PM	#6
motoeric Babbling Farker Join Date: 08-07-06 Location: huntington, ny Downloads: 0 Uploads: 0	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 __________________ Smoke Signals Current Issue A BBQ Brethren Publication 2 Thessalonians 2:15 Exodus 12:9

03-14-2012, 06:05 PM	#8
Bentley Babbling Farker Join Date: 03-14-07 Location: Eden After the Fall Downloads: 0 Uploads: 0	How long did you age? Do you know what the %RH was? Forget the questions if it is propritary information... __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."