Dry Aged Flat?

SmokeInDaEye · 01-13-2009, 10:12 PM

So I've been doing a lot of searches about aged briskets and can only find stories about wet aged briskets.

Has anyone here actually dry aged a brisket or is there a reason not too? Having done several steaks and prime rib lately, I'm now a huge fan of dry aged beef but am not sure what happens to a dry aged cut when slow cooked.

And to wet aged fans, why? Does it actually do anything to add flavor?

hnd · 01-13-2009, 10:25 PM

no difference really. i've done a 2 week dry aged brisket and the flat gets smaller and the taste doesn't relatively change much. its cooked so long for tenderness and brisket already has such a beefy taste that it may have been a tad different but really not worth the 2 week wait and teh meat loss....

Meat Burner · 01-13-2009, 10:26 PM

Smoke, I am interested in the comments as well.

barbefunkoramaque · 01-13-2009, 10:35 PM

Dry aging enhances flavors in two ways... one the removal of moisture INCREASES the beefy taste or rather makes it more concentrated... second, there are enzymes that break down the fibers and the by product of the waste and effect of the waste gasses from these enzymes enhances flavor... like cheese.

Wet aging ONLY works on the secondary level. It does well though with brisket packers.

On a flat... hold it... chris baker is the only one i know who would probably have a notebook comparing the taste of a fresh, wet aged and dry aged brisket. He is as much a good and thorough scientist as I am a moralizing arsehole.

anyway... i would worry about the fat cap on a packer for long agings like over 20 days. Certain cuts benefit and some don't in my experience. A flat seems like it would not take long to dry out due to its construction. Hell, what do you need another trick for... you are a Texan... leave the tricks to the Yankees. LOL

Remember... Injection and probing is what you do to the wife to help you ignore your brisket for a few hours.

One more thing... there is an up to 40 percent loss already on a brisket. No other cut really has that loss... the slow cook essentially increases the beefiness already... which is why we love it so. This is why briskets wrapped in foil and thereby cooked in their own juices often tend to be inferior to a packer that was rendered and NOT wrapped and the liquid properly taken away (I say properly meaning that no moisture loss apparent although the liquid was removed)

Tenderness? Cook it right... as I know you do... and it is tender. So... what the hey man.

Jeff Hughes · 01-13-2009, 11:30 PM

I think that Merl wet ages briskets, and I think Scottie dry ages briskets, maybe both will comment...

The Pickled Pig · 01-14-2009, 10:14 AM

We try and wet age our briskets for 40-60 days. They are noticeably more tender in that age range. My understanding is that the enzymes break down the proteins responsible for rigormortis during the aging process.

Scottie · 01-14-2009, 10:19 AM

I also wet age my briskets. I think that is also concentrates the flavors, along with breaking down the meat. I tried dry aging. YOu need a special set-up for that. Basically a dedicated fridge that also has a fan to move the air around. I did it with a computer fan. But you have to trim so much of the meat off to get to the good meat, I just didn't find it beneficial. As I also tried a side by side taste test and I preferred the wet aged...

Good luck!

Smokin' Gnome BBQ · 01-14-2009, 10:30 AM

great info!! thanks!

DC-Q · 01-14-2009, 11:20 AM

I dry aged a prime rib for new years eve. Nothing but raves from all who attended.

tony76248 · 01-14-2009, 11:49 AM

With the quality of meat available today..... I have to ask "why dry age?" The day someone convinces me that they have won a contest with dry aged brisket I might begin to think about it.

Cue's Your Daddy · 01-14-2009, 12:27 PM

How would one wet age a brisket? Trying to search how its done, just cant find it.

BBQchef33 · 01-14-2009, 12:33 PM

sitting in the fridge around 36 degrees, in cryovac is wet aging.

JD McGee · 01-14-2009, 01:27 PM

Quote:

Originally Posted by Cue's Your Daddy

How would one wet age a brisket? Trying to search how its done, just cant find it.

Here ya go...

http://www.bbq-brethren.com/forum/sh...hlight=brisket

Bossmanbbq · 01-14-2009, 02:13 PM

Ok, my question is does the experation date on the package mean anything then? I would be scared of it spoiling. Haven't tried this but I'm thinking about it just want to study it out first, so SCHOOL me on this Brethren!

The Pickled Pig · 01-14-2009, 02:37 PM

Quote:

Originally Posted by Bossmanbbq

Ok, my question is does the experation date on the package mean anything then? I would be scared of it spoiling. Haven't tried this but I'm thinking about it just want to study it out first, so SCHOOL me on this Brethren!

No. It does not mean anything because different stores put different, arbitrary expiry dates on the packages.

What does mean something is the kill date or packing date. That info is only available on the case the brisket comes in. Without this information, it is impossible to know how old your brisket is. I found out that my local Sams uses a kill date + 30 for expiration.

01-13-2009, 10:12 PM	#1
SmokeInDaEye Quintessential Chatty Farker Join Date: 07-13-06 Location: Memphis, TN Downloads: 0 Uploads: 0	Dry Aged Flat? So I've been doing a lot of searches about aged briskets and can only find stories about wet aged briskets. Has anyone here actually dry aged a brisket or is there a reason not too? Having done several steaks and prime rib lately, I'm now a huge fan of dry aged beef but am not sure what happens to a dry aged cut when slow cooked. And to wet aged fans, why? Does it actually do anything to add flavor? __________________ [URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis

01-13-2009, 10:26 PM	#3
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Smoke, I am interested in the comments as well. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

01-13-2009, 10:35 PM	#4
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	Dry aging enhances flavors in two ways... one the removal of moisture INCREASES the beefy taste or rather makes it more concentrated... second, there are enzymes that break down the fibers and the by product of the waste and effect of the waste gasses from these enzymes enhances flavor... like cheese. Wet aging ONLY works on the secondary level. It does well though with brisket packers. On a flat... hold it... chris baker is the only one i know who would probably have a notebook comparing the taste of a fresh, wet aged and dry aged brisket. He is as much a good and thorough scientist as I am a moralizing arsehole. anyway... i would worry about the fat cap on a packer for long agings like over 20 days. Certain cuts benefit and some don't in my experience. A flat seems like it would not take long to dry out due to its construction. Hell, what do you need another trick for... you are a Texan... leave the tricks to the Yankees. LOL Remember... Injection and probing is what you do to the wife to help you ignore your brisket for a few hours. One more thing... there is an up to 40 percent loss already on a brisket. No other cut really has that loss... the slow cook essentially increases the beefiness already... which is why we love it so. This is why briskets wrapped in foil and thereby cooked in their own juices often tend to be inferior to a packer that was rendered and NOT wrapped and the liquid properly taken away (I say properly meaning that no moisture loss apparent although the liquid was removed) Tenderness? Cook it right... as I know you do... and it is tender. So... what the hey man. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

01-13-2009, 11:30 PM	#5
Jeff Hughes is one Smokin' Farker Join Date: 02-03-06 Location: tulsa oklahoma Downloads: 0 Uploads: 0	I think that Merl wet ages briskets, and I think Scottie dry ages briskets, maybe both will comment... __________________ Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale)

01-14-2009, 10:14 AM	#6
The Pickled Pig is One Chatty Farker Join Date: 06-21-07 Location: Overland Park, KS Downloads: 0 Uploads: 0	We try and wet age our briskets for 40-60 days. They are noticeably more tender in that age range. My understanding is that the enzymes break down the proteins responsible for rigormortis during the aging process. __________________ Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,

01-13-2009, 10:25 PM	#2
hnd Full Fledged Farker Join Date: 12-13-07 Location: Rock Island, IL Downloads: 0 Uploads: 0	no difference really. i've done a 2 week dry aged brisket and the flat gets smaller and the taste doesn't relatively change much. its cooked so long for tenderness and brisket already has such a beefy taste that it may have been a tad different but really not worth the 2 week wait and teh meat loss....

01-14-2009, 10:19 AM	#7
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	I also wet age my briskets. I think that is also concentrates the flavors, along with breaking down the meat. I tried dry aging. YOu need a special set-up for that. Basically a dedicated fridge that also has a fan to move the air around. I did it with a computer fan. But you have to trim so much of the meat off to get to the good meat, I just didn't find it beneficial. As I also tried a side by side taste test and I preferred the wet aged... Good luck! __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

01-14-2009, 10:30 AM	#8
Smokin' Gnome BBQ is One Chatty Farker Join Date: 05-31-07 Location: Shippensburg PA Downloads: 0 Uploads: 0	great info!! thanks! __________________ I need a 2009 kcbs member pin, help a brother out!

01-14-2009, 11:20 AM	#9
DC-Q Full Fledged Farker Join Date: 01-07-09 Location: Granville, Ma. Downloads: 0 Uploads: 0	I dry aged a prime rib for new years eve. Nothing but raves from all who attended.

01-14-2009, 11:49 AM	#10
tony76248 is One Chatty Farker Join Date: 09-10-06 Location: Fort Worth, TX Downloads: 0 Uploads: 0	With the quality of meat available today..... I have to ask "why dry age?" The day someone convinces me that they have won a contest with dry aged brisket I might begin to think about it. __________________ "Grilla in the Pits" "IMAGRILLA" There's plenty of room for all of God's creatures. Right next to the mashed potatoes. Brinkmann Model 6668 Gasser Hibachi Grill Stumps GF223 w/ Stoker assist ECB that wins the $ Weber One-Touch Gold 22-1/2" #3 Komono Large BGE w/ Stoker assist 55 gallon Drum Smoker Wood Crate Cold smoker w/ smoke injector No need for certification, I already know good BBQ!

01-14-2009, 12:27 PM	#11
Cue's Your Daddy is one Smokin' Farker Join Date: 03-13-06 Location: Ronkonkoma, Long Island Downloads: 0 Uploads: 0	How would one wet age a brisket? Trying to search how its done, just cant find it. __________________ Paul GOTHAM CITY GRILLERS BBQ TEAM "Cue's Your Daddy! BBQ TEAM" KCBS Certified Judge Custom built Smoker Trailer Big Green Egg/2 WSM/4 Webber Kettles Webber Gasser Pitts & Spitts

01-14-2009, 12:33 PM	#12
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	sitting in the fridge around 36 degrees, in cryovac is wet aging. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

01-14-2009, 02:13 PM	#14
Bossmanbbq is One Chatty Farker Join Date: 12-03-05 Location: Colorado Downloads: 0 Uploads: 0	Ok, my question is does the experation date on the package mean anything then? I would be scared of it spoiling. Haven't tried this but I'm thinking about it just want to study it out first, so SCHOOL me on this Brethren! __________________ Bossman www.bossmanbbq.com Peoria Custom Pit 24x72Treager Texas Style Smoker Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills-

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