For today's cook I'm gonna be dry-aging this beautiful 22 pounds choice grade
sterling silver packer brisket. When dry aging it is important to keep everything
clean. I am using gloves and I did wash the whole packer brisket with soapy
water before starting , now I'm just drying it off. Now I recommend opening
the bag just on the front so that you do not get any of the other part exposed to
air. This is an UMAI bag it is a special bag for dry aging do not get confused
with vacuum bags where no air escapes this is not wet aging but it is dry
aging these are special bags that allows air to escape but does not allow any
air to go back into the bag. It also keeps contamination from coming into the
bag from your refrigerator. It allows you to dry aged at home without any special
equipment. Then I like to remove as much moisture as I can using a paper towel.
Because this is a large bag I first sealed at one side and using a special
fabric it allows me to suck all the air out using my vacuum sealer. Then you want
to transfer to a cooling rack so that air circulates throughout the entire
brisket. As you can see it is now ready for dry aging. Do not be alarmed about
not being able to suck all the air out there is no way you'll be able to and
that's okay, however you should try to suck as much
air out as possible. Now that we have the brisket ready I am putting it in my
regular refrigerator for a total of 60 days with nothing else to do but wait.
After sixty days I removed it from the bag and this is what it looks like. As
you can see some white mold started forming, so after consulting my favorite
dry aging group Dry Aged Beef in Facebook myself and several other
members we determined that it is okay to continue my experiments so I did. Others
Now all there's left to do is to trim it, and when I did trim it I was surprised by these results.
Check it out!
I was completely shocked by what I was seeing. There's something that I cannot
explain because as I was trimming it the fat felt just like Japanese Wagyu A5
It was starting to melt with the touch of my hand, something I definitely
did not expect. Let me remind you that this is a choice
brisket not prime, so how could he feel like a Japanese Wagyu a5? I knew that
this was something very special but I cannot explain why that was. But I was
excited to cook it. I really wanted to taste the brisket so I only seasoned
with salt and pepper.
Now that we have this beautiful brisket ready it is time to cook it. I was very
nervous on how to cook this brisket and I had to pick something that was very
familiar to me, something I used hundreds of times and it never let me down.
So I am cooking it in my old Weber kettle using the Slow and Sear. I am
going to be smoking this brisket until I hit an internal temperature of a 185
degrees Fahrenheit on the point. I am going to be using my lump
Fogo charcoal and hickory wood. I will also be spritzing it with apple juice
every hour in order to keep it moist. But enough talking it is time to cook it.
So let's do it!
After smoking it for several hours, I did hit a stall at
150 degrees Fahrenheit, so I decided to do the Texas crutch which is to wrap it in
aluminum foil. This speeds up the process.Then I put it
back in my cooker until I hit 185 degrees Fahrenheit on
the point. Once the 185 degrees Fahrenheit was reached I put it into the
cooler and rested for two hours. Once the two hours had elapsed I was rewarded
with this. Check it out!
Alright guys we got our beautiful brisket. What do you guys think? I'm ready to eat it man.
Yeah it looks like ten out of ten to me. I've never seen a stake blow up.
it's not a stake, its a brisket.
Well I've never seen any anything blow up... Did you guys see that
explosion as soon as I cut at everybody it just exploded of juiciness it's still
juicy I'm not used to anything like that. That was quite impressive for me. I've never seen that.
That was first. I think enough talking and we gotta try it
ready? Let's go. All right let's try this. First let's try what they say is supposed to
be the dry part which don't look dry at all.
All right Evan go for it gab that. This is the point.
Are we waiting are we doing a little 1,2,3? I'm sorry this is not
the point this is the flat. Go for it. Just go or you want us to wait for you?
Go for it. Go for the flat tell me if it's good, juicy, amazing,
incredible or if it's bad.
I'm about it oh yeah!
Uh-huh. I've had a lot of brisket.
Is it good Evan? Oh yeah! That's a good piece of brisket man!
Angel you say you don't like brisket.
You got the stamp of approval over here.
Is it juicy? Oh its juicy. You better start liking brisket.
Mmm this is good everybody.
Cut a little more?
Uh you feel that little umami from the dry aged. Oh that is nice! Go for it Evan.
60 days well worth it let me tell you. 60 days dry aged Evan, what do you think. If I had to do it
again, it's worth it! What do you think Angel?
Mmm wow that's good. Are you ready to try the good part? Yeah! That was supposed to
be the bad part now we're gonna try the good part. Lets go!
Al right here we go gentlemen let's go. What you're looking at Angel
which piece you want the on the end you want the first cut? All right go for it.
Let's go. Let's see. Dive in. This is the point
Angel what happened Angel? You say you don't like brisket. You're going for the second one?
You don't even want to talk. What are you doing? We don't need to talk! I guess, I
guess, is it good Evan? Oh yeah this was the part that we saw explode and let me
tell you, that juice, that juice is there.
Wow. Wow man, keep cutting. To be honest with you I
don't have an explanation how this tastes. It tastes incredible it does have
a little bit of the dry aging like a umami flavor that is quite unique.
It is ridiculously juicy like I can't describe how juicy it is. It is fantastic
in regards to the beefiness of the flavor. The smoke. The smoke is perfect
it's not overpowering its feel is just the perfect amount of smoke on it. I mean
I'm gonna go on a limb here I think this is the best brisket I ever cooked period.
Now. Yeah you going there? Yeah I'm going there! Ever? This is incredible. Now
you're gonna ask me Guga, is it really worth dry-aging for 60 days? I'll let you
reply. Yeah ,that's a yes for me. Will I do this it again? Absolutely I'll do this
again everybody. It is it's an experience it's oh Wow!
Enough, I think you guys got the point, right? Yeah I think, I think brisket
is Evans favorite. Yeah like this is like a favorite type of meat I always order
it at barbecue places and they just don't compare to this. It's a very
unique everybody its unique. It's leaving me speechless so I don't know how to say
it. It is incredible everybody, it is incredible!
Anyway you guys enjoy it. Oh yeah! Now we're gonna share with the rest of the family.
What? Why are you sad? Keep cutting bro!
Come on Angel, be nice Angel.
Guys, anyway, let me cut it for this gentleman. Look at that it cuts like butter. I don't, look at this.
Look at that! It's like butter.
I might fight you for it. No fighting there's plenty for everybody.
Guys I hope you enjoyed this video is
definitely worth dry-aging the brisket give it a try I promise you you won't
regret it. If you do enjoyed this video make sure you give it a thumbs up if
you're not a subscriber be sure to subscribe for future videos. Remember if
you're interested in anything I use everything is always on the description
down below. Thank you so much for watching and we'll see you guys on the
next one. Take care everybody. We out!
To wrap up this video everybody we were so
excited that we could not explain exactly what was happening. This cook was
very bizarre in a very good way for me. When I cut that brisket and it
exploded he was a complete surprise because I did let it rest for two hours.
However he was still hot now I do understand that you might think that it
was completely dry because all that juice came out of the brisket, but let me
tell you this was the most juiciest brisket I've ever tasted in my life.
I think the dry aging process did something to the fat and he did not let
it get hard again this is the leftover brisket and it's been two hours after I
sliced it. As you can see the meat is dry on the top but it's still so juicy, by a
little squeeze juice still comes out. The fat never harden it is the weirdest and
the most exciting thing that ever happened to me. I don't know how to
explain this situation and I love to bring it to the comment section so that
you guys can help me figure it out. I can tell you this I am definitely doing this
again. Thank you so much for watching and I'll see you guys on the comment session
down below. Take care.