Dry aged brisket?

[Uncle-Honky]

All knowing forum... I have a question about dry aging a brisket. I have done a prime rib roast. Can ya dry age a brisky, before smoking? Has anyone done it here. Got a spare fridge that never gets opened unless "I" open it. I would like to throw one in tomorrow, in anticipation for Memorial Day weekend. I would rather 10 days if I had them...but I don't. Thoughts, tips and free beer are appreciated in advance!!
Thank you

[Kingudaroad]

Wet aging for about three weeks works well. Just leave it in the cryo in the fridge to age. Not sure if that would be the right cut for a dry age.

[Mark R]

Squirrel dry aged some prime earlier, pretty good tutorial on how, but I thing you need three weeks. Not sure if that works in a "self defrost freezer" frige. Sucks the moisture out...but I guess that's the idea.
Should be fine, not sure what you gain. Let us know.

[SmokinOutBack]

Agree, aged a rib roast before but not a brisket.

[IrishChef]

I don't know that dry aging will benefit a cut that is going to be cooked low and slow.

[SmokinLee]

For the holidays I usually dry a rib roast in the fridge (like many here do ) I cook it in the kitchen oven at 250, although I start it a 425 for the first 15 minutes. Always turns out great. I think it would turn out nice and wouldn't trim the fat as closely as you would normally. Hope you try it and let us know what your thoughts are.

[Uncle-Honky]

Right On! The feed back is appreciated at the fullest! By dry aging, it helps break down the sinew and connective tissues? Correct? It also helps promote a bolder beef flavor in the product? These are what I achieved with the rib roast, which I did smoke to 125° internal. Fabulous bold flavor and some of the most tender. Please help direct me and correct me, if I am astray.

Thank you all for the input
Keep 'er coming please...


no pun intended

[IrishChef]

Right On! The feed back is appreciated at the fullest! By dry aging, it helps break down the sinew and connective tissues? Correct? It also helps promote a bolder beef flavor in the product? These are what I achieved with the rib roast, which I did smoke to 125° internal. Fabulous bold flavor and some of the most tender. Please help direct me and correct me, if I am astray.

Thank you all for the input
Keep 'er coming please...


no pun intended

I'm thinking that what might work well for a thicker cut like a rib or loin subprimal, isn't going to work as well for a thinner cut, like a brisket, that you will be taking up near 200*F. If you think about it, the flat is maybe 2" thick to begin with. After trimming, aging and trimming some more, you aren't going to be left with much, and while what you are left with may be more flavorful, by the time you get done cooking it the way a brisket should be cooked, any benefit from dry aging is going to be lost.

[SmokinLee]

I still hope you try it. Maybe just see how it looks in 5 or so days. I agree that it would cook faster and I wouldn't worry about the internal temp, just probe it till tender.

[Whisky Fish]

I would come down on Lee's side on this one. The benifit is from an enzymatic action on the meat. Cooking is gonna suck out much more moisture than dry aging. If you don't trim the fat, foil and spritz or maybe put a pork butt on the grate above it, I'm thinkin you got a winner there Ryan. Just my two coppers.

[Earache_My_Eye]

I'd say give it a shot and be the guinea pig!!

At best it will be awesome....at worst, it will still taste good smoked...

Somebody has to break new ground....might as well be YOU!!

[Bbq Bubba]

Dry aging is used for only high end cuts of meat and usually takes a minimum of 15 days.

1. Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice - Yield Grade 1 or 2 (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process.

2. Buy a whole rib-eye or loin strip. [You cannot age individual steaks.] Unwrap it, rinse it well with cold water, and allow it to drain; then pat it very dry with paper towels.

3. Wrap the meat in immaculately clean, large, plain white cotton dish towels and place it on the bottom shelf of the refrigerator - which is the coldest spot.

4. Change the towels each day, replacing the moisture-soiled towels with fresh. Continue to change towels as needed for 10 days, to 2 weeks. (See Step #7 for cleaning towels.)

5. After the desired aging time, you're ready to cut off steaks from each end, trim as desired, and allow the rest to continue to age in the refrigerator.

6. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer.

7. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains. Then launder as usual. [In olden days, butchers used to cover sides of beef with cotton "shrouds" during the aging process - this is essentially the same thing.]

[Whisky Fish]

Dry aging is used for only high end cuts of meat and usually takes a minimum of 15 days.

1. Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice - Yield Grade 1 or 2 (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process.

Done Tri tips, with excellent results. Not sure why only "top grades" Doesn't sound right to me

[Bbq Bubba]

Done Tri tips, with excellent results. Not sure why only "top grades" Doesn't sound right to me

1. Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice - Yield Grade 1 or 2 (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process.

You've dry aged a Tri-Tip?

[Whisky Fish]

You've dry aged a Tri-Tip?

Nope, I've dry aged a bunch of em. They are wonderful.