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Old 01-04-2014, 04:57 AM   #10
Knows what a fatty is.
Join Date: 07-30-12
Location: Pennsylvania

Dry aging is controlling temperature and humidity to create an environment that allows enzymes to break down protein to make meat more tender. Water loss is also happening so beef flavor intensifies. Lastly, some of the by products of the protein breaking down add nutty/cheesy flavors.

Never cooked a dry aged brisket myself, but I would check for doneness at lower temps than what you normally would.
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