How does dry aging help brisket? I would think you need the moisture in the meat to break down the connective tissue. I have no idea what you would do with this piece of meat. I have heard of wet aging a brisket, but not dry aging.
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Bryan,
Team: Pyle's BBQ
Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM
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