Dry Aged Prime Brisket

dozer996 · 01-03-2014, 09:23 PM

Quick Question:

I just picked up a 4lb Dry Aged Prime Brisket from my butcher, he dry ages everything...would you still cook this for 4 hours and wrap in butcher paper or should I temp it and wrap around 160?

Thanks

Pyle's BBQ · 01-03-2014, 11:11 PM

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.

martyleach · 01-03-2014, 11:49 PM

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.

dozer996 · 01-03-2014, 11:58 PM

Quote:

Originally Posted by martyleach

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!

dozer996 · 01-04-2014, 12:02 AM

Quote:

Originally Posted by Pyle's BBQ

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.

I don't know, I went in and that is all he had...he said Christmas and New Years wiped him out. He dry ages the whole carcass for 3/4 weeks.

Now that you both bring it up, the Dry Aged technique is great for grilling steaks but how will it end up smoking the meat, I don't know but will find out.

I'm going to try Marty's technique tomorrow.

martyleach · 01-04-2014, 12:04 AM

Dozer
I don't know if this was my best but here is one of my dino bones cooks along with a pastrami.
http://www.bbq-brethren.com/forum/sh...d.php?t=166110

dozer996 · 01-04-2014, 12:27 AM

Thanks Marty

plowin-fire · 01-04-2014, 01:47 AM

Hanging the carcass for 3-4 weeks is normal around here. I would cook as you normally would.

BigBellyBBQ · 01-04-2014, 03:11 AM

hanging 3 or 4 weeks is not a true dry age. However if it is, be very,very carefull as a 4 pounder is starting very smallllllll...And if it is dry age, a roast that small will crumble on you when slicing if aged..use a wet pan to keep the enviroment moist..

Partyof5 · 01-04-2014, 04:57 AM

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.

01-03-2014, 09:23 PM	#1
dozer996 Is lookin for wood to cook with. Join Date: 10-16-13 Location: Rockford	Dry Aged Prime Brisket Quick Question: I just picked up a 4lb Dry Aged Prime Brisket from my butcher, he dry ages everything...would you still cook this for 4 hours and wrap in butcher paper or should I temp it and wrap around 160? Thanks

01-03-2014, 11:11 PM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	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. __________________ 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 Μολὼν λαβέ

01-03-2014, 11:49 PM	#3
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	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. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

01-04-2014, 12:04 AM	#6
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Dozer I don't know if this was my best but here is one of my dino bones cooks along with a pastrami. http://www.bbq-brethren.com/forum/sh...d.php?t=166110 __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

01-04-2014, 01:47 AM	#8
plowin-fire Full Fledged Farker Join Date: 04-26-11 Location: Beresford, SD	Hanging the carcass for 3-4 weeks is normal around here. I would cook as you normally would. __________________ B & T's BBQ Catering and Vending

01-04-2014, 12:27 AM	#7
dozer996 Is lookin for wood to cook with. Join Date: 10-16-13 Location: Rockford	Thanks Marty

01-04-2014, 03:11 AM	#9
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	hanging 3 or 4 weeks is not a true dry age. However if it is, be very,very carefull as a 4 pounder is starting very smallllllll...And if it is dry age, a roast that small will crumble on you when slicing if aged..use a wet pan to keep the enviroment moist.. __________________ [I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]

01-04-2014, 04:57 AM	#10
Partyof5 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.