rico79
MemberGot rid of the matchlight.
has anyone tried dry aged wagyu brisket for comps? I am always looking for something different to experiment with but let's face it this stuff ain't cheap. any thoughts?
I will be aging a Wagyu brisket as soon as I get some of these:
http://www.drybagsteak.com/videos-dry-age-steak-at-home.php
I will be aging a Wagyu brisket as soon as I get some of these:
http://www.drybagsteak.com/videos-dry-age-steak-at-home.php
Never tried a Waygu, but my butcher gave me a CAB Prime brisket that was dry aged last week to try out as an experiment. It started at 12lbs and trimmed down to just under 11lbs. It was a great darker than wet aged red. The marble in the flat was less than what I typically cook, and the point looked normal. Texture was less flexible than wet-aged as to be expected. It got injected with Butchers regular mix, and rubbed with Smokin Guns hot. Wrapped and in the fridge all night. The next morning it came up to about 65 before going on the pit at 225. It made 165 in 5 hours where I wrapped it with a bit of marinade and put it back on at same temp. The probe read 195 two and a half hours later. Stabbed it with the thermapen a couple spots in the flat and saw 198 and felt a bit tight. Another 30 minutes showed 203 and I pulled, vented 10 minutes. It rested for 90 minutes foiled, toweled, and in the Cambro before I opened it up. The smell was great, the color/bark pretty too. Split the flat and sliced it up comp size. The ring was fair, color nice, bend test was poor, and the pull wasn't like wet-aged. It had stretch, but was a uniform snug feel before pulling apart. What I liked least was the feeling when eating it. The bite wasn't what I was used to at all. It wasn't chewy like a under-cook or tough muscle, it was best described as dense. The beef flavor was profound and that I liked, but there was something else going on. My taste testing group was united in that it was good, but not great.
Never tried a Waygu, but my butcher gave me a CAB Prime brisket that was dry aged last week to try out as an experiment. It started at 12lbs and trimmed down to just under 11lbs. It was a great darker than wet aged red. The marble in the flat was less than what I typically cook, and the point looked normal. Texture was less flexible than wet-aged as to be expected. It got injected with Butchers regular mix, and rubbed with Smokin Guns hot. Wrapped and in the fridge all night. The next morning it came up to about 65 before going on the pit at 225. It made 165 in 5 hours where I wrapped it with a bit of marinade and put it back on at same temp. The probe read 195 two and a half hours later. Stabbed it with the thermapen a couple spots in the flat and saw 198 and felt a bit tight. Another 30 minutes showed 203 and I pulled, vented 10 minutes. It rested for 90 minutes foiled, toweled, and in the Cambro before I opened it up. The smell was great, the color/bark pretty too. Split the flat and sliced it up comp size. The ring was fair, color nice, bend test was poor, and the pull wasn't like wet-aged. It had stretch, but was a uniform snug feel before pulling apart. What I liked least was the feeling when eating it. The bite wasn't what I was used to at all. It wasn't chewy like a under-cook or tough muscle, it was best described as dense. The beef flavor was profound and that I liked, but there was something else going on. My taste testing group was united in that it was good, but not great.