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Old 01-03-2014, 11:58 PM   #4
dozer996
Is lookin for wood to cook with.
 
Join Date: 10-16-13
Location: Rockford
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Quote:
Originally Posted by martyleach View Post
Dry aging is intended to intensify the beef flavor by dehydrating the meat. You will still need to cook the brisket till the connective tissues break down so I would suggest a different technique. Cook at 275 or so until your rub is set (doesn't push off the meat) and a nice color to the bark then wrap tightly in foil with 1/4 cup beef broth. Cook until probe tender.
Prior to cooking, I would of course cut off all the green and yucky leftovers from dry ageing, if your butcher hasn't done it already.
That is what I was looking for, some advice...Thanks Marty.

Can you give me your best results with "Dino Bones", I grabbed a slab of Prime back ribs from him today too. Thanks in advance!
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