Has any of you guys dry aged a Beef Brisket? I cook in Kansas City Barbecue Society (KCBS) competitions and am looking for a different flavor profile. I currently use briskets that are wet aged for 28 days and I wanted to try dry aging one. Any thoughts?
Hi
Dry ageing a brisket will definitely change the taste profile of the meat. These are two methods to try first if you have access to a fridge with hanging rails then its easy hook it up and leave at 0-+4 for your desired length of time this can vary dependant on the quality of the meat you have purchased 21-28 days I would recommend.
If you want to age in a domestic fridge then may I suggest that you select a brisket with plenty of fat cover place on the fridge rack for about 2 days then wrap in greaseproof paper making sure that you turn the parcel about once a week. The paper keeps the meat dry and also will control the smell as the meat becomes ready run your chiller at max setting and put it on the top rack for best results. Have you considered brining the brisket this will also change the taste profile for you.
Thanks Butcher1, I have a walk-in cooler and I am in the process of moving to France. It was previously set-up in South Florida. I expect to get lower temperatures with it in France as it was previously outdoors, although the humidty was quite high, being in Florida. What is ideal as far a humidity? I cannot brine it as it will be used for competition and that is against the rules. I can inject it though on the day of the contest.
