Inject or don't inject? 60 day dry aged.

[Pig_Farmer]

I got my hands on a 60 day dry aged prime brisket the other day and I am going to cook it for Fathers Day. I also have a Costco Prime brisket that I am going to cook as well. I want to do a side by side comparison of the 2. I will season exactly the same and keep every thing as close as possible. I usually inject my briskets, but I'm not sure if I should inject the dry aged brisket or not. I've never cooked a dry aged brisket before. Little help please. :mrgreen:

 

[Pig_Farmer]

I meant 60 day dry aged.

60 day not 6. :laugh::laugh:

 

[Skidkid]

I wouldn't inject dry aged meat. What is the point?

 

[rovster]

I wouldn’t...

 

[Pig_Farmer]

So far I see a trend.

 

[Bacchus2b]

Dry Aging just removes moisture from your brisket which tends to be pretty dry to begin with! I would not inject a dry aged ribeye steak, but a brisket yes. I don't see the point in dry aging brisket to begin with, but that's another conversation.

Inject away something containing phosphates like Butcher's BBQ or Kosmos Q to replace all of the moisture needed for a successful low and slow cook and let us know how it turns out.....

 

[eap0510]

With Father's Day having past how did the briskets turn out? I am really interested in the dry aged brisket.