Wampus
somebody shut me the fark up.
- Joined
- Jun 5, 2009
- Location
- Mooresvi...
I put a similar thread up in the comp forum, but I think this will make an interesting GENERAL Q topic too.
If a whole packer brisket is dry aged, then after aging, aggressively trimmed (as many competition briskets are anyway) especially to remove the dry "skin" on the aged brisket, what considerations would have to be made to cooking this vs a NON aged brisket or a wet aged brisket?
I mean, I was contemplating this last night and the following questions popped into my mind:
Anyone?
If a whole packer brisket is dry aged, then after aging, aggressively trimmed (as many competition briskets are anyway) especially to remove the dry "skin" on the aged brisket, what considerations would have to be made to cooking this vs a NON aged brisket or a wet aged brisket?
I mean, I was contemplating this last night and the following questions popped into my mind:
- Would the lack of moisture in the brisket affect the cook time?
- Does the dry aging process further harden the connective tissue or loosen it, which could affect the stall period?
- What about injection? What's the point of adding moisture back into a dry aged brisket if the whole point of dry aging it was to remove said moisture? Further, if injecting IS used, would it make the brisket TOO beefy? Would the nitrites/nitrates affect the meat differently?
- I'm more familiar with dry aging steaks or a lean roast (like prime rib), so does this process favor lean meats or does it matter?
Anyone?