45 Day Dry-Aged Brisket Experiment - Pro Smoker Dry Age Cabinet - Smokin' Joe's Pit BBQ
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- Опубликовано: 27 янв 2024
- Thank you for watching my 45 day dry aged brisket experiment video. On this video, I dry aged a brisket for 45 days on my new Pro Smoker Dry Aging cabinet. The dry age cabinet from Pro Smoker is new on the market and it worked perfectly on this 14lb brisket. This brisket was so full of flavor and I'll definitely be dry aging another brisket.
Thanks for watching
Smokin' Joe
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Thank you all for watching my Dry-Aged brisket video, I hope you enjoyed it. Please check out pro smoker and get your dry aging cabinet here - pro-smoker.com?sca_ref=4461570.4rfMmjABgv
you seem to have a new smoker/bbq equipment every other week. what do you do with older unused pits/equipment? enjoy videos.
Some I keep, some I give away 👍
Independent of dry aged brisket....you have to love all the toys pit masters come up with.
The color of the meat when trimming off the pelicle was amazing! Beautiful brisket Joe. Excellent job!
It was a gnarly color for sure. Thanks for watching Kent. 👍
Crazy how juicy it came out considering a lot of moister came out with the dry ageing process
I've done 45 days and 60 days and was very impressed with both. Give 60 a go!
I bet that would be amazing Greg. I'm aging some summer sausage next but a 60 dry aged brisket is definitely in the future. 🤘
I did a similar experiment using a dry-aging bag in the refrigerator. Dry aging loses a lot of meat to the trim, but I shocked at how fast it smoked for a brisket and how tender and juicy it was.
That’s awesome! I love that you keep pushing the envelope 👏
Thank you for watching 👍
The look on your face and the way you were stammering to come up with words to describe the taste makes me want to try this. Looked amazing Joe!
Yes sir Troy. Thanks for watching 👍
That's an amazing looking brisket! It doesn't get much better than that. Great video, Joe.
Just let them rest for about 30 minutes on the counter. 👍
I used hot honey for my binder a while back and it worked great.
I bet that would taste good. 👍
I leave the silver skin on my beef ribs. Good looking beef ribs jobs!!
Thanks Mike. 👍
This was a phenomenal video!! Thank you for sharing the process. ❤
Thank you Jessica. 🤘
I love it that you share your new techniques with us. Fun stuff.
Thanks Steve. 👍
Glad to see the Red Dog getting its' first cook. This was like a second Christmas where you look at your wrapped presents sitting under the tree....... for 45 days. A moist flat like that is what it is all about. Nice one!
Man I could not wait to fire up the Red Dog, It's such a cool smoker. This brisket was insane good. It's something that would taste good with some nice crusty bread and a few dark beers. 👍
Just pulled my first dry aged meat out of the same cabinet - did a large NY Strip roast. I lost about 30% moisture, just about the same as you. I did grind all the trimmings up and vac sealed them into the freezer. They should make for a good adder to burger mix/sausage. For test #2 I just put two plate rib racks in, going 45 days. So far I'm enjoying the cabinet.
Question, are you using green meat or wet aged like the brisket?
@@markhansford3937 green
That was awesome, Joe! Great video👍😊
Hey Bobbi! Thank you, hope you're doing well. 👍
You knocked it out of the park man. Congratulations
Thanks Dan. 👍
What an awesome looking brisket. Cheers, Joe! 👍🏻👍🏻✌️
Thank you buddy!🤘
Yes, please! Next time you have to make sausage with it
I bet that would be crazy delicious. I gotta get me a larger cabinet. Heck, I'd like to sacrifice my entire garage to dry aging meat. 😁
Nice vid, Joe!
Thank you!
The color on it before you put the rub on was awesome.
I have one I dry aged ready to be cooked for the Super Bowl weekend, love dry age beef.
Nice Steven! Enjoy my friend. 👍
That was fun to watch. Brisket looked unreal! I'm interested in getting in to dry-aging
It really was. I would highly recommend this. I can't wait to dry age an entire ribeye roast. 👍
Hey Joe great video that brisket looks so good😀
Thank you!👍
Oh heck yes. I could see it dripping!
This was a awesome video Joe and from your reaction it was a huge success! Thanks for sharing and you definitely need a bigger cabinet 😂. Cheers brother 🍻
Thank you Bat!🤘
I remember watching your live sessions with that bad boy dry chilling behind you. What a surprise this was to me! Only you Joe! Nicely done.
Use the pellicle in sausage for sure or in hamburgers.
Looks absolutely amazing.. I did have to stop the video for a few minutes. As all I could hear was the Beeping sound from the Fridge
.😂
I know, I tried to rush through that piece. Really cool feature though. 👍
I never dried aged a brisket before.. that looks great..
Very nice brother enjoy this video thanks
Thank you buddy 👍
Hell yeah man keep up the bad ass content.
Thank you bro!👍
You're making me hangry again LOL
I've read that the dry aging really enhances the beef flavor. Taking it from your reaction when you ate it seems to be true. Awesome video!
It really does and it makes sense with all the moisture loss. Thanks for watching 👍
Damn, that looked crazy good 🔥🔥
Thanks Ryan. It was so good. 👍
Looks fantastic Joe! I have got to get down there to your food truck.
Thanks Mark. I put my food truck on hold for a bit. Dealing with some personal issues but I'll be back. 👍
Ok, hopefully nothing too serious. I'll be waiting for when you are back. Planning to retire about June 1 and will have much more time to do fun stuff@@SmokinJoesPitBBQ
That was a great video . The brisket looked absolutely delicious brother. Hope all is well
Thanks John. Hope you're doing well too buddy.
Can one perhaps also do jerky in the cabinet as well, Joe, if one wanted to try it?
Absolutely you can. Just cook it like you normally would. Placing it in the dry ager for a few days would make it shelf stable. 👍
I was so nervous for you too haha. Restaurants need to do this. Maybe get #1 with it?
If they did do it the price would be another 10 to 15 dollars per pound added to what they already are charging lol
I agree. It may not be for everyone but I'd buy a pound even if it was $50.00 per pound. 👍
There was a restaurant in St. Louis I went to years ago called Dierdorf & Harts where they served 30 day dry aged steaks. I had one and I am pretty sure it was over $50...but was absolutely amazing. It was my number one steak I ever had until November last year. Sadly I believe they closed down about 10 years ago.
I have been following the process since day 1
Those 45 days went quick! Thanks for watching 👍
That meat was ready on my birthday! 🎉
Nice! Happy Birthday 🤘
Man, that cherry color after you carved off the pellicle looked awesome. Would you also get a bone on brisket next time?
Always love the content, Joe. And I've always wanted to try out your food truck. You in the Dallas area?
Thank you. I'm in El Paso.
Thank you. I'm in El Paso.
@@SmokinJoesPitBBQ I may have to find an excuse to get out there at some point. Take care, brother.
That color looks awesome! Someone could feed themselves for a few days with was left from that brisket? Damn I'd want a good 6-8 lbs
Remember this in school they stopped for that day
Man that looked insanely good!! Hey Joe any particular reason you only let it rest first an hour when it came out??
Yes, the juices will run out if you slice into it immediately. 👍
looks great and makes me want a dry age cabinet now. Out of curiosity, what temp did you cook it to after the wrap? You said it was 165 internal before the big reveal from wrap, did you pull it at 165?
The final temp was 202°👍
I gotta say, that thing looked pretty sketchy before you trimmed it up. But amazing results. How about some dry aged tomahawk steaks next?
@SmokinJoesPitBBq
Do or have you ever tried to wet age a lower grade beef product for say at least 60 days or better and brought it up one grade level, like a select ribeye to a tenderness of a choice? In doing so never open the packers cryovac until it is ready to cut into. I've done it every year for my Christmas Prime Rib Roast in the smoker now for 24 years. What is left out of a whole packer is ribeye steaks, vaced and froze.
I never have for 60 days. I've done 3 weeks and it was delicious too.
@@SmokinJoesPitBBQ Joe if you have the room to refrigerate for 60 and plus days give it a whirl! We Do enjoy taking a Select grade from a Dakota plant and eleviate then to an awesomeness tenderness containing more to eat with less bulk cut off fat and still full flavor.
I would guess that because it's dry-aged, it had little to no stall when cooking, given that most of the water was already out of it.
That's very possible and makes sense. 👍
Right on Joe! Aren't there suppliers for your Briskets there in Texas that do dry aged beef before delivery?
I haven't seen any but I bet that would be expensive. 👍
@@SmokinJoesPitBBQ That may have been little, but it looked amazing and I bet it tasted great. Awesome stuff sir! 👍👍
ok Send me that brisket Joe
This was cool. Did you by chance weigh it after the cook. Was curious if it maintained more weight than a normal cook would due to the dry aging.
No I didn't but it was still a decent size. If I had to guess, it was 4lbs.
Maybe you can try a 60 day dry age with a larger brisket.
I bet that would work. 👍
When you coat a brisket or pork shoulder with mustard do you notice less of a smoke ring? Does the mustard keep the smoke from penetrating into the meat? Thanks!
Not at all. In fact, you'll get more smoke flavor using mustard as it's wet and smoke sticks to a wet surface. 👍
My man was caressing the hell outa that brisket. Lol😂
Gotta give the meat some TLC. 🤘🤣
@@SmokinJoesPitBBQ always
Nice cook.....I wouldn't have let it get beyond 32 days myself, I've heard it UMAi bagged for up to 80 days.
I think 24 days for a brisket this size is sufficient. The larger the brisket, the longer the age. Thanks for watching 👍
Does the flat go up and over the point when the ideally 1/4” fat cap is facing down towards the cutting board? I can’t remember if that’s correct or it’s the other way around.
Correct. It goes up toward the point with the fat cap down.
Do you cold smoke it?
You are costing me money bro!
🤣 Get it 🤘
Maybe ill get a dry age kit for the fridge and do a chuck roast for 28 days then smoke it.
Hell Joe, Well done. Question for a hot link recipe. You ever trade the water out of a recipe in exchange for a double IPA?
You can absolutely do that. I use Lonestar Beer and water.
Where are you getting the Creekstone Briskets from?
I was getting them from my food supplier Ben E Keith.
How many briskets do you think you can fit in there, just the one?
Probably 2. 👍
I know you use wygu tallow often on your briskets , would that have added anything to the flavor ?
I don't think so. If anything, it would've hurt the really good beefy flavor this brisket had.
Hey Joe was your total cook and rest time combined 7hrs?
7 hours cook time and 1 hour rest. 8 hours total. 👍
What did you end up doing with the pelicle?
Nothing yet. I vacuum sealed it.
Anybody else think the finished product looks like the millennium falcon?
Enter Guga
I wish I had 1/10 of his subs. Thanks for watching 👍
does it taste too funky as it was aged for 45 days
Not really. It was just a strong beefy flavor. I really enjoyed it. 👍
Can you do dry aged pepperoni and hard salami?
That's definitely on my radar. 👍
@@SmokinJoesPitBBQ i’m saving up to get a dry age cabinet
👍🏽👍🏽🍻
Do you think you could dry age two briskets at once successfully in the dry age cabinet you have now? The price difference for the larger cabinet from the same company is significant. If I could dry age two briskets at a time, that would be sufficient for me.
Joe
Did you like this better than Wagu brisket?
Because I bet the final price per pound may be similar.
You started with 14lbs brisket and ended up with 6lbs. So whatever you paid for the choice brisketit ended up being 6lbs.
So is that price per pound similar to a wagu? I bet it is.
It's definitely more edible than wagyu. Dry aged beef is much richer than a non dry aged brisket but the flavor is where it's at. 👍
Once i had dry aged beef, i was done with anything else
Is this something you would consider entering in a competition?
Man, there's only one way to find out.
I've said it before, and I'll say it again... Dry aging is interesting, but it creates so much waste..i cannot justify that much loss, especially with the price of beef these days
It does but it's so good. 👍
@@SmokinJoesPitBBQ I'm sure it is! I just can't bring myself to do it
A lot of work for a cheap cut of beef. The idea of doing this at a smokehouse would not be very very economical.
Not really a lot of work. It just sat in my dry ager. 👍
Was not a insult but to have profit you have to have volume and holding a large amount of brisket in a cooler set up for dry ageing then preparing them would not only be time consuming it would take a good bit of room and energy.
@@SmokinJoesPitBBQ
@josephwebster6345 this isn't for everyone.
Old meat
Annoying at!q1
Bye Felicia 👋