Y'all need to chill out. This man is putting himself out there, mistakes or no mistakes. Spent his money for us to learn, without hurting our pockets. Everyone makes mistakes. That's how you learn.
@@lordjaashin Prolly wasn't talking about feedback. To pretend the usual internet dicks aren't here to profess their own perfection in contrast to the video probably means you are one of those internet dicks.
I love how you post everything good or bad for the sake of science and learning. I have been interested in doing a dry aged brisket for a while and I really appreciate you posting your findings!
@@TravisBiggie My bad, I didn't realize. I don't follow this channel all that closely, I think this is the first video that got recommended to me from it.
he looks like the type off person that would not feed his dog that never mind all that meat him trimmed off. that and he has a pug so its not a real dog its just a cat.
@@Ayayron_e3 You are going to lose a lot of moisture/meat doing that, because if you trim the fat, then dry age, when you are done you need to trim off the "funk" which is everything on the outside of the meat. Regardless, if you watched the first 30 seconds of the video you will hear him say he had this professionally dry aged. But this brisket looked very very dry at the end. He even used a pan of water which is correct. I liked watching Guga do his dry-aged brisket, he seemed to do it up pretty good with those dry age bags that i see so many videos on RUclips using. But I think the guy who made the video knows what he is doing, however, I think he needs to man up, dry age his own brisket so that he has a bit of control over whats going on, and not let some company 'professionally' dry-age it.
dull knifes dont hurt more, its just you're more likely to cut yourself deeper with them because you're having to use more force to cut the thing you're trying to when you slip. they also of course make you more likely to slip because of the increased forces
He took a lot of it off and most of the flavor that comes with dry aging is in the portion he took off. I hope he uses everything in the end and not have wasted half of his money
@@jordanlukach3909 you know how to cook ? I hope you don't because you sound like a moron for standing up for a idiot who destroys food which is not cheap by any means but if you're a rich idiot who likes to throw food down the toilet by all means do so
@@brandonfalcon9348 he meant like why bother getting it dry aged if you are going to trim off all of the stuff that gives it the flavor. In my culture, Bosnian (Slavic), we age it in slabs and then cut it thin and eat it like that. The ageing process "cooks" it for you. Don't get me wrong, cooking it makes it taste different and great in it's own way. Just saying trimming off all that crust is a waste of flavor and texture.
Meh...I watched it, it looked like he trimmed only slightly less and used a ridiculous amount of coals on a weber then proceeded to turn it into a soup by packed it in foil and adding a bottle of water.
@@SuicidelG you put so much effort in trying to make it look silly... you've never tried to grill anything ain't ya? or have you ever had a good bbq? even a decent one? beacuase your pesimism says a lot.
1. Didn't cook long enough. 2. Cut ur pieces to damn thick. 3. You trimmed way to much off. 4. Your water pan will not work where you put it. 5. Come to TX if you wanna learn how to cook a damn brisket.
@@jakokruger3436 Oh yeah, if you dry the meat proper, it doesn't have to be wasted. But I think this guy just wasted a lot of meat by not drying properly.
I've been thinking about trying a dry-aged brisket. However, every time I watch a RUclips video about someone cooking one, they talk about how good it is, but their faces tell a different story when they taste it. Thanks for your honest opinion. I'll stick with my 2-3 week wet-aged method.
People cook in some drastically different ways. Had a pitmaster buddy come hangout with me when I was smoking the other day, hadn't seen him for a few years, didn't smoke meat last time we talked, and he just told me I was doing everything all wrong lol. I was following Jeremy's instruction almost to a t, but he had all kinds of stuff to say. "Close your chimney almost all the way down" "put triple the amount of wood in that box as you have now - now put 2 more logs on" "get another water pan - get a bigger water pan - now move it under the meat, don't put it by the firebox" "throw some hedge branches in there" "you should never spritz it with anything" "you want the temperature under 200 and above 180" I'm like - I love you man, I do, but you need to chill and let me do this. Lol
After dry aging two whole ribeye cuts, one, bone in and one without, I was going to try a brisket this weekend. You’ve changed my mind. Thanks for being honest with your review.
devyn palfy I enjoyed the process, using the Umai bags. I dry aged them for 45 days. I cooked a couple sous vide and reversed seared them and I wasn’t able to taste any difference although the texture was very different. Very soft. It could’ve been the way I cooked them. I will have to try another method.
Michael McInnis I just dry aged a brisket 50 days. I cooked and smoked it different than this video. it was melt in you mouth,the beef flavor is intensified but not unpleasant. everyone who tasted it loved it. so don’t be afraid to try it. for another video, look at Guga foods video on his dry age cook.
Mad Scientist, you get an A for effort! C- for Overall Performance, D for trimming all that GOODNESS, that's why it was a bit drier and not as Flavorful as you'd like. Practice makes Perfect, thanks for the video.
I did a video recently of a 45 day dry aged brisket I aged myself with the Umai dry bags. I also cooked it via Sous vide then smoked it. You should save the trimmings and grind up with some some other beef for some great dry aged burgers..
Yes, dry aging makes it more tender; it's over cooked, the internal temperature was to high during smoking and it's over cooked. Do a collab with someone who cooks dry age and then give your options on how there's was verses yours.
depends on what you count as merciless, merciless for this guy's content, or the merciless to my eyes and heart watching this guy murder this dry aged brisket, you know cows are suppose to only die once, just saying
Dude. I’m hijacking the posts. I love you man. I have NEVER seen anyone do what I do. I have been smoking offset for over 20 years. And I thought I invented the water trey in the fire box! Rock on brother!
Very interesting smoke! Thanks for risking the experiment for our sakes! I'd love to see you do a cured brisket for some pastrami and compare the differences in cooking process /outcome.
I don't know about the bacteria for dry aging, but you have to worry about a bacteria's byproducts in addition to the bacteria themselves. That's why you get sick from spoiled meat even if you cook the shit out of it and kill all the bacteria.
Umm no you would not get sick if you "cook the shit out of it". It might be a horrible experience but you would not get sick. Heat is going to break down any toxins. It is not like spoiling meat develops radio active isotopes. @@benjmill711
I’ve dry aged and did a brisket. It was extremely more flavorful than regular. Salt and Pepper. Not a rub. And I only dry aged mine 23 days. Magnificent
I just got done dry aging a 20lb prime ribeye, personally I think it’s really worth doing it at least once. I used the dry aging bags and I think that’s the way to go. It keeps the dry aging process cleaner rather then hanging it in open air. I’d think that what gives it a “funky” taste. I grilled up most of the steaks already and they turned out really juicy, tender and lots of flavor. Definitely the best steaks I had and my friends agreed! Just my opinion.
"dry aging" bags aren't real dry aging. The funk is kinda the point of dry aging for an extended period. There's actually seriously diminishing returns with juiciness and meat flavor when you dry age, dry aging for just a week in the open air will give you barely any funk, but the moisture loss will do wonders for what you're looking for. If you don't like the funk, then you just prefer a shorter aging time, and there's no problem with that, I just want you to be educated. My favorite steakhouse does a 5 day dry age, it's totally a thing that a lot of people prefer to something like a multi week dry age.
what i really like about your reactions is that is not overreacted. you are actual questioning your result and not like most youtubers that they eat the best piece of meat every time.
It may be sad to say given the robust community of smokers out there. But this was an AMAZING video for us hobbyists. Well done man. I’ve wondered myself. This answered the question. Thank you!
Similak Child racist idiot. And yes he did ruin it, instead of cooking it the exact same as a regular he should of cooked it lower temp, not as much cutting, and not as much water. weird.
Similak Child Race doesn’t need to be brought into every aspect of life despite what main stream media would like. People are people, individuals. His cooking does not represent every white guy on the planet and its ignorant and kind of racist that you think like that
Love the channel and great info, I’ve been smoking and cooking for about 35 years, I’ve never had a dry brisket; after I knew wtf I was doing. I have tried spritzing of all types and have yet to tell any difference between non spritzed. I have also never checked the temperature, it’s just obvious by feeling the fat and color when it’s time to wrap.
Neat experiment! I think it’s nice that after so many briskets you still wanna try new things. Good call on both having the meat professionally aged (easy to make yourself sick if you’re not sure about what you’re doing, not to mention where tf in your house would you even hang that?) and on not changing anything else about how you cooked it (it wouldn’t be a fair comparison to your normal stuff otherwise). Keep up the good work!
Try it again but marinate it with your rub mixed with equal parts water and apple juice for 3hrs..Then dry rub it with your rub and wrap in foil and smoke.. you'll love it
He wants it to have the funk so bad, it’s killing him his friends saying he’s not getting it, and that it’s just “not bad” instead of some incredible discovery.
@@sinu0us the outer layer isnt good, but you literally need to trim a film that less than half a centimeter thick, Everything else under is properly cured, if it was rancid the fat wouldn't be that glossy white but brownish.
@@CarAccelerationChannel I know what you mean, but it's hard to judge sometimes just looking at the screen, and obviously there were some parts where he over-trimmed like 2:22 although even that piece looked mostly like fat, but there were also parts like 3:45 where you can clearly see how much the mould penetrated the meat... funky or not i'd rather be safe than sorry...
I've read from other chefs that the only real place you get a taste benefit are on cuts cooked rare to medium rare. You really cook the subtle flavors away when you overcook or cook long periods
Jonathan is a great guy! I am still undecided on Dry Ageing, I had a great steak once but most of the time I think it smells "old" and when you buy dry aged cuts you trim away so much it makes the product super expensive. Is Dry Ageing a scheme?
@@HeCreative That's not how these toxins work. The temperature will kill bacteria, but the toxic material left behind is not destroyed by the heat. If you have done this before and didn't get food poisoning, you're very lucky and the handling of the drying process must have been done in a very sanitary environment.
Appreciate this video. About to make a dry aged brisket for the first time tomorrow. Every other video on dry age brisket is like "oh this is amazing!!!" Lol. Good to see honest feedback
The Curing Process salting the ham 10-15 days of temperature-controlled salting: Jamón and Paletas are stacked hundreds deep with layers of salt in between. They are turned during this process so that those at the bottom of the salt mountain also spend time at the top. Paletas are smaller and require less time. 100-110 days of artificial drying: After washing they are hung in a temperature-controlled drying room. What they are looking for here is the certain start of the mould. If there’s no mould, something has gone wrong. 8 months of natural drying: They are then moved to open cellaring controlled by opening and closing windows allowing for increased mould. They are manually rotated so all get an equal exposure to the air. After which the mould is cleaned using sunflower oil and the Jamón make their way to the main cellar. 4-5 years of hanging silently: The hams are hung in the natural but less breezy air where they start to sweat a little in the constant temperature of the cellar. Here they are cleaned once a year with sunflower oil and again rotated from top to bottom. The calador (Jamón master) will insert a cala, a thin veal bone, into the Jamón and then sniff it, to check the maturation process. He will know by picking up certain aromas when the Jamón is ready to be released. How Much Does it Cost? There is Jamón to suit every budget. You just pay more for better quality. I hate to really upset you if you live outside Spain, but this is what we expect to pay here in the country: Jamón 100% Ibérico de Bellota: Whole Jamón - €35-40 per kilo, sliced pre-packed €100-110 per kilo. Jamón de Cebo de Campo: Whole Jamón €25 per kilo, sliced pre packed €62 per kilo. Jamón de Cebo: Whole Jamón - €21 per kilo. Jamón Serrano: Whole Jamón - €15 per kilo.
Yooooo I’m lit asf and I stumbled upon this and I don’t know if the video is meant to be a joke because I was laughing at everything dope video bro keep that shit up g be smooth
Lol. This guy didn't want it to taste any different than his brisket normally does, overtrims the meat, undersmokes it, and then complains that it doesn't taste right.
Not to mention has his mind completely made up about it before he even tried it. I legit feel like this dude was completely convinced he wouldn't like this and tried it not so he could say he did, but just because he thought the words dry age brisket would get a lot of views.
Seriously, his heat was way too high for a good smoking, over cooked it (170 internal it was already past done and he kept cooking it and called it "resting" it despite being over the heat). I mean these are beyond rookie mistakes for smoking specially when with the name of his channel!
@@J0nesMark dry aged meat uses a different temperature range and time than fresh. This concept holds whether you're grilling it as steaks, smoking it, etc.
Oh darling it was almost like you were so prepared for it to be bad you seemed disappointed or almost co fused that it WASN'T terrible lol!! I absolutely adored this video. Never had smoked meat before would love to try!! The smoke ring was very impressive. Well done with using restraint and keeping the variables at bay.
I dry aged a prime rib roast and also found the fat to be waxy. It taste great, really added the to the quality of the meat. Can’t wait to get my hands on a brisket
dude, love your work. I must say though that if you are going to fast forward please put the camera on a stand, I'm at 4:29 and dizzy as hell. greatings from an american in germany. And if you could do an Entrecote cut on the smoker that would rock.
I worked in a butcher's shop for 5yrs. the owners did a lot of dry aging. the longer the meat was in the aging room. the taste changed and it pickup a funky cheese smell. the food that the animal eats effects it taste in the aging process. there is a science to curing meats. it doesn't work on certain meat cuts.
@@The78bluedevils I know the science behind aging meats. I'm just pointing out that water doesn't convert to alcohol. More like sugars convert to alcohol and CO2. If you know how to convert water to alcohol and sugar compounds, you could get a Nobel prize for that.
I had a 45 day ribeye from David Burke's Prime House in Chicago before they shut down and let me tell you: It was the most heavenly experience I ever had. I don't know how the people you got it from aged it, but David Burke built a room in his steak house made with Himalayan Pink salt bricks. The salt kept the bacteria out of the room. Delicious. It was my wife and my anniversary dinner. Paid $100 for the 45 day steak and some crab legs. Sides were A-La-Carte and it was he best dinner I ever had. One thing I learned from the chef is that Dry Aging pulls the moisture from the outside of the meat and the rest of the moisture collects to the center. they trim about half of the cut off so a 20oz steak became about a 10oz or something like that. Don't know how they cooked it. I miss David Burke's. I wish they resolved their differences.
Thanks for doing this experiment! I enjoy your videos. I appreciate that you are willing to share your 'fails'! That's called 'gaining experience'! I wonder what that would taste like, if you tossed one of those pieces into a hot cast iron skillet and seared it? Or even a high oven to break it down further and then reverse sear it? Hmmm...
Hello one and all I can’t for the life of me understand why is that ppl take the time to watch this videos on RUclips just to make these awful hateful comments if you don’t like what he’s doing don’t watch and if you don’t have anything positive and educational to add value to what he’s trying to help others learn before anyone spends their money then just don’t comment keep your foolishness to yourself thank you Mad Scientist BBQ I definitely appreciate you spending your hard earned money to show us all what it takes to become a excellent pit master. Have a blessed day brother. Much Respect
Hey mad dude you need to talk to professional BBQuers and learn from them on how to cook that cut of meat. I've had dry aged beef before very tender and Delicious
I've had dry aged steak before, and it turned out good, though I can definitely see why smoking a dry aged brisket might turn out a little differen't. I'm gonna give him the benefit of the doubt, i'm not a professional BBQer by any means but it seems like far too many things could go wrong doing this.
Y'all need to chill out. This man is putting himself out there, mistakes or no mistakes. Spent his money for us to learn, without hurting our pockets. Everyone makes mistakes. That's how you learn.
he's putting his content on public platform. of course he will get feedback when he does mistakes. lol quit your white knight routine
It was mostly more of an experiment, calm down ladies dont get your panties ina bunch🤙🏼
@@lordjaashin Prolly wasn't talking about feedback. To pretend the usual internet dicks aren't here to profess their own perfection in contrast to the video probably means you are one of those internet dicks.
@@lordjaashin He now has over a million views on this video. He has made 100x the value of that brisket.
Amen
"Lettsss doooeeyytt"
Oh, wrong channel. My bad
Crazy Panther I just woke up, time to get ready for the day! I may not look nowww but watch this!!😄 Ok MauMau!
😂😂😂
@@shomarshultz7960 can't beleive you know Mau Mau my Grapa was one of them.
Is it lion
Brooooo I can’t deal lol is it has to be Japanese wagyu A5😂😂😂😂😂
You can tell by the look of their face they both were disappointed lol
Well of course, that was a hack job
Waste of $$
To me it appeared like they were very concerned they were going to get poisoned or something lol
Looked like they were just trying for the first time and was trying to process
Kenneth Sims he destroyed it honestly
I love how you post everything good or bad for the sake of science and learning. I have been interested in doing a dry aged brisket for a while and I really appreciate you posting your findings!
Juice waterfall. Watch Guga Foods dry age brisket vid it's insanity.
Happy Thoughts Guga Guga Guga !!!! my beef hero... lol
@@-shadyG Right lol me too
he did. thats where he got the idea.
@@TravisBiggie My bad, I didn't realize. I don't follow this channel all that closely, I think this is the first video that got recommended to me from it.
Primxpit to or whatever his name is
he was gonna give it to the dog @9:05 lol
Yeah that’s disgusting
he looks like the type off person that would not feed his dog that never mind all that meat him trimmed off. that and he has a pug so its not a real dog its just a cat.
DaiDai Reacts 😂😂😂😂😂
Dont give it to the dog vets fee are expensive ,give it to the kids they get free medical care
Thanks for airing this. I appreciate your honesty, and that I don't have to experience this let down.
Butcher looks like a young Norm Macdonald
You don't want to dry age an already trimmed brisket
out of curiosity, why not?
As you can see from this video, he had trim more beef than he would have had it not been already pre-trimmed
@@Ayayron_e3 You are going to lose a lot of moisture/meat doing that, because if you trim the fat, then dry age, when you are done you need to trim off the "funk" which is everything on the outside of the meat. Regardless, if you watched the first 30 seconds of the video you will hear him say he had this professionally dry aged. But this brisket looked very very dry at the end. He even used a pan of water which is correct.
I liked watching Guga do his dry-aged brisket, he seemed to do it up pretty good with those dry age bags that i see so many videos on RUclips using.
But I think the guy who made the video knows what he is doing, however, I think he needs to man up, dry age his own brisket so that he has a bit of control over whats going on, and not let some company 'professionally' dry-age it.
I was told you should keep it untrimed and keep the blood in the bag as well
Yea bc you lose a crap load of meat
Golly. I must remember not to cut myself with a sharp knife.
Hahahaha
beat me to it haha
dull knifes dont hurt more, its just you're more likely to cut yourself deeper with them because you're having to use more force to cut the thing you're trying to when you slip. they also of course make you more likely to slip because of the increased forces
@@foxboy64 dull knives cut like a serrated edge, alot worse
@@itscoop6088 ikr if i'm not wrong when a very sharp blade cuts the the flesh it avoids the cells unlike dull blade that rip and tear the cells.
22:19 "that's interesting" I lost it😂😂😂
dude this guy murdered that insanely nice cut then proceeded to talk about how dry aging is inferior...
how did he murder it ?
He took a lot of it off and most of the flavor that comes with dry aging is in the portion he took off. I hope he uses everything in the end and not have wasted half of his money
Exactly what I was thinking what an idiot!!
@@dalialjene9100 do you know how to cook a nice dry aged brisket? Here's a hint "don't do what he did for the love of God don't!!!
@@jordanlukach3909 you know how to cook ? I hope you don't because you sound like a moron for standing up for a idiot who destroys food which is not cheap by any means but if you're a rich idiot who likes to throw food down the toilet by all means do so
If he keeps trimming he’s going to end up with a New York steak
jacintoaries yea
no shit he threw half of it away.just eat it all your body can kill the germs
@@mikewalter1111 like why even get your meat dry aged then
@@yarb7652 Because dry-aged meat is fucking delicious.
@@brandonfalcon9348 he meant like why bother getting it dry aged if you are going to trim off all of the stuff that gives it the flavor. In my culture, Bosnian (Slavic), we age it in slabs and then cut it thin and eat it like that. The ageing process "cooks" it for you. Don't get me wrong, cooking it makes it taste different and great in it's own way. Just saying trimming off all that crust is a waste of flavor and texture.
Man, when you unwrapped it, looked like underneath bigfoots feet. Lol.😂
It's amazing how far he's come since this. You put out a lot of good gouge on how to smoke brisket.
He gotta watch Guga’s dry age brisket video.
Meh...I watched it, it looked like he trimmed only slightly less and used a ridiculous amount of coals on a weber then proceeded to turn it into a soup by packed it in foil and adding a bottle of water.
@@SuicidelG you put so much effort in trying to make it look silly... you've never tried to grill anything ain't ya? or have you ever had a good bbq? even a decent one? beacuase your pesimism says a lot.
guga's a hack
@@trollponch No, he has likely never grilled or smoked anything.
@@poopsmcgee5610how so?
1. Didn't cook long enough.
2. Cut ur pieces to damn thick.
3. You trimmed way to much off.
4. Your water pan will not work where you put it.
5. Come to TX if you wanna learn how to cook a damn brisket.
Man I bet your wife looovves having you in the kitchen.. lol
@@greeneczemaandham1326 or in your bed :v lol
I'm sure it tastes good, but that's a lot of wasted meat.
No Wasted Meat, we call it Biltong here in South Africa, with some added spice and a different technique for drying the meat :)
@@jakokruger3436 Oh yeah, if you dry the meat proper, it doesn't have to be wasted.
But I think this guy just wasted a lot of meat by not drying properly.
Way to pay attention to the first 60 seconds of the video where he says " I got it aged for me".
@@hitzncritzmobilegaming9988 doesn't matter who did it, it still wasn't the best way to do it.
I never said it was, i could teach my 6 year old niece to make a better brisket than this guy.
Guy: *Sees a bit of dry meat*
Also Guy: *Cuts one inch deep to remove bit of dry meat*
Not an expert, but I would've thought the dry age process would impart flavors that wouldn't mix well with a standard rub.
Especially if there is sugar
I've been thinking about trying a dry-aged brisket. However, every time I watch a RUclips video about someone cooking one, they talk about how good it is, but their faces tell a different story when they taste it. Thanks for your honest opinion. I'll stick with my 2-3 week wet-aged method.
I’m dry aging one right now!
People cook in some drastically different ways. Had a pitmaster buddy come hangout with me when I was smoking the other day, hadn't seen him for a few years, didn't smoke meat last time we talked, and he just told me I was doing everything all wrong lol. I was following Jeremy's instruction almost to a t, but he had all kinds of stuff to say.
"Close your chimney almost all the way down" "put triple the amount of wood in that box as you have now - now put 2 more logs on" "get another water pan - get a bigger water pan - now move it under the meat, don't put it by the firebox" "throw some hedge branches in there" "you should never spritz it with anything" "you want the temperature under 200 and above 180"
I'm like - I love you man, I do, but you need to chill and let me do this. Lol
After dry aging two whole ribeye cuts, one, bone in and one without, I was going to try a brisket this weekend. You’ve changed my mind. Thanks for being honest with your review.
Try it with a much lower temp slow and extremely low.
How did you like the dry aged rib eyes? I'm thinking of dry aging very soon. What's your opinion?
Big ten round two wrestling updates
devyn palfy I enjoyed the process, using the Umai bags. I dry aged them for 45 days. I cooked a couple sous vide and reversed seared them and I wasn’t able to taste any difference although the texture was very different. Very soft. It could’ve been the way I cooked them. I will have to try another method.
Michael McInnis I just dry aged a brisket 50 days. I cooked and smoked it different than this video. it was melt in you mouth,the beef flavor is intensified but not unpleasant. everyone who tasted it loved it. so don’t be afraid to try it. for another video, look at Guga foods video on his dry age cook.
Mad Scientist, you get an A for effort!
C- for Overall Performance,
D for trimming all that GOODNESS, that's why it was a bit drier and not as Flavorful as you'd like.
Practice makes Perfect, thanks for the video.
stolenjam1 EXACTLY!!! Great post
Thank you for not straight up roasting him for getting it wrong lol
Proper way to criticize
Why Im thinking that he just cut the best parts off?
maapata 🤢
He over trimmed in a lot of places.
You shouldnt throw anything away. Just grind it with regular meat and make the best burgers of your life.. its madness to throw this stuff away!
Brooooo broooo brooo you cut the best parts off and that is ben salted already 🤦🏼♂️
@@allyourfuturebelongstochina have you ever trimmed one? I'm jw not being a dick btw.
I would skip the windex spray.
Hit it with a citrusy lemon pledge. 🍋
I searched and it comes out th at windex is a window cleaner. Now im confused asfuck
I did a video recently of a 45 day dry aged brisket I aged myself with the Umai dry bags. I also cooked it via Sous vide then smoked it. You should save the trimmings and grind up with some some other beef for some great dry aged burgers..
Buys dry aged brisket
*sprays the shit out of it with water*
John Mullane 🤯🤷🏾♂️🤦🏿♀️x3
Should have just boiled it!
Ben Harrison made me laugh out loud w your comment
Try vegan meats
Apple cider vinegar*
Most honest youtuber ever.
Yes, dry aging makes it more tender; it's over cooked, the internal temperature was to high during smoking and it's over cooked. Do a collab with someone who cooks dry age and then give your options on how there's was verses yours.
Jesus, wtf are you doing? Next time just light a $50 bill on fire.
215 is a good temp
There is some Brazilian dude on RUclips name starts with a g lol he does it right lol
@@fazemills663 guga
@@igorjee guga foods i watched this video because of guga this was bad 275 is way to high
Boy, your reactions were underwhelming.
His friend seems to be trying too hard.
😡REACT HARDER😡
James Poteat 🤦🏿♀️🤦🏿♀️🤦🏿♀️🤦🏿♀️....🤦🏿♀️🤦🏿♀️🤦🏿♀️🤦🏿♀️🤦🏿♀️🤦🏿♀️🤦🏿♀️
Sorry they didn't drop the meat and do a backflip
When the youtube algorithm chooses you, you gotta be ready for the merciless comment section xD
Veno the chosen ones
Comment of the week! Nice one :)
Stfu
depends on what you count as merciless, merciless for this guy's content, or the merciless to my eyes and heart watching this guy murder this dry aged brisket, you know cows are suppose to only die once, just saying
Fuck off.
Dude. I’m hijacking the posts. I love you man. I have NEVER seen anyone do what I do. I have been smoking offset for over 20 years. And I thought I invented the water trey in the fire box! Rock on brother!
Very interesting smoke! Thanks for risking the experiment for our sakes! I'd love to see you do a cured brisket for some pastrami and compare the differences in cooking process /outcome.
Brandon
Good idea
Heat kills bacteria. You trimmed way too much off of that hunk of meat.
dry aged meat is always trimmed a lot, heat can kill some bacteria but not some types of fungi and you will still get sick
Eric Barnett I thought so. Shaved off most of the flavor
I don't know about the bacteria for dry aging, but you have to worry about a bacteria's byproducts in addition to the bacteria themselves. That's why you get sick from spoiled meat even if you cook the shit out of it and kill all the bacteria.
Umm no you would not get sick if you "cook the shit out of it". It might be a horrible experience but you would not get sick. Heat is going to break down any toxins. It is not like spoiling meat develops radio active isotopes. @@benjmill711
911 Tech as a chef with servesafe certification I promise you if you cook spoiled meat you will still get sick
I’ve dry aged and did a brisket. It was extremely more flavorful than regular. Salt and Pepper. Not a rub. And I only dry aged mine 23 days. Magnificent
This guy just goes on and on like a food critic. I would just be eating it and saying a lot of 'mmmm'.
275 degrees seems a bit high especially if you want it tender
220-230 . . long ass time
I just got done dry aging a 20lb prime ribeye, personally I think it’s really worth doing it at least once. I used the dry aging bags and I think that’s the way to go. It keeps the dry aging process cleaner rather then hanging it in open air. I’d think that what gives it a “funky” taste. I grilled up most of the steaks already and they turned out really juicy, tender and lots of flavor. Definitely the best steaks I had and my friends agreed!
Just my opinion.
The funky taste is what you are paying for that's why it is dry aged...
"dry aging" bags aren't real dry aging. The funk is kinda the point of dry aging for an extended period. There's actually seriously diminishing returns with juiciness and meat flavor when you dry age, dry aging for just a week in the open air will give you barely any funk, but the moisture loss will do wonders for what you're looking for. If you don't like the funk, then you just prefer a shorter aging time, and there's no problem with that, I just want you to be educated. My favorite steakhouse does a 5 day dry age, it's totally a thing that a lot of people prefer to something like a multi week dry age.
what i really like about your reactions is that is not overreacted. you are actual questioning your result and not like most youtubers that they eat the best piece of meat every time.
It may be sad to say given the robust community of smokers out there. But this was an AMAZING video for us hobbyists. Well done man. I’ve wondered myself. This answered the question. Thank you!
Anthony D dude stfu wat are u a piad commentor u the same dude trying to make different coments like u different people this dude is garbage
His background is beautiful. Sit down with a beer and watch the sun.
How to destroy an aged brisket.......
lol yeah these white people make their meats in a weird way
Similak Child racist idiot. And yes he did ruin it, instead of cooking it the exact same as a regular he should of cooked it lower temp, not as much cutting, and not as much water. weird.
@@cosmicbro1973 how was what i previously said "racist" ?
Similak Child Discriminating white people based on something that has absolutely nothing to do with race because you are hateful.
Similak Child Race doesn’t need to be brought into every aspect of life despite what main stream media would like. People are people, individuals. His cooking does not represent every white guy on the planet and its ignorant and kind of racist that you think like that
Something to consider when doing dry aged brisket... KNOW HOW TO TREAT DRY AGED BRISKET!!!.. You murdered that beautiful meat..
So enlighten us. Or are you simply a keyboard chef? I can tell you are an idiot, all talk, no solutions.
Love the channel and great info, I’ve been smoking and cooking for about 35 years, I’ve never had a dry brisket; after I knew wtf I was doing. I have tried spritzing of all types and have yet to tell any difference between non spritzed. I have also never checked the temperature, it’s just obvious by feeling the fat and color when it’s time to wrap.
Neat experiment! I think it’s nice that after so many briskets you still wanna try new things. Good call on both having the meat professionally aged (easy to make yourself sick if you’re not sure about what you’re doing, not to mention where tf in your house would you even hang that?) and on not changing anything else about how you cooked it (it wouldn’t be a fair comparison to your normal stuff otherwise). Keep up the good work!
That apron is dope.
Try it again but marinate it with your rub mixed with equal parts water and apple juice for 3hrs..Then dry rub it with your rub and wrap in foil and smoke.. you'll love it
Legend says he’s still wearing the rubber gloves
his mind is so set on the funk...thats all he’s worried about...not actually eating it...lol!!!
he smelled that funk for so long, he can't help but taste it lol....ive experienced that before while cooking
mind games
He wants it to have the funk so bad, it’s killing him his friends saying he’s not getting it, and that it’s just “not bad” instead of some incredible discovery.
Waiiiiit we talkin bout PUSSY?!?😏 Cause im down to Funk
this guy man ... so much trimming, just eat the damned thing lol
i almost reached in and slapped him after that first original cut . he needs to work on his knife skills
@@macmac19 Exactly how i felt !! like he took away so much of that great cured fat i was like nooooooo
@@CarAccelerationChannel that's not cured bro, it's rancid...
@@sinu0us the outer layer isnt good, but you literally need to trim a film that less than half a centimeter thick, Everything else under is properly cured, if it was rancid the fat wouldn't be that glossy white but brownish.
@@CarAccelerationChannel I know what you mean, but it's hard to judge sometimes just looking at the screen, and obviously there were some parts where he over-trimmed like 2:22 although even that piece looked mostly like fat, but there were also parts like 3:45 where you can clearly see how much the mould penetrated the meat... funky or not i'd rather be safe than sorry...
I've read from other chefs that the only real place you get a taste benefit are on cuts cooked rare to medium rare. You really cook the subtle flavors away when you overcook or cook long periods
Jonathan is a great guy! I am still undecided on Dry Ageing, I had a great steak once but most of the time I think it smells "old" and when you buy dry aged cuts you trim away so much it makes the product super expensive. Is Dry Ageing a scheme?
Raw beef ain’t gonna kill you and dried exterior isn’t poison! Brisket looks great to me!
Idk it don't look right look spoild
It actually is poison. It's not a big deal if a little bit stays on your meat, but if there's enough of it, it will make you sick.
@@benthrasher9739 you literally can make burgers out of those trimmings done at the right temp
Agreed
@@HeCreative That's not how these toxins work. The temperature will kill bacteria, but the toxic material left behind is not destroyed by the heat. If you have done this before and didn't get food poisoning, you're very lucky and the handling of the drying process must have been done in a very sanitary environment.
mail me some failure....I will take some!! :)
Appreciate this video. About to make a dry aged brisket for the first time tomorrow. Every other video on dry age brisket is like "oh this is amazing!!!" Lol. Good to see honest feedback
The Curing Process
salting the ham
10-15 days of temperature-controlled salting: Jamón and Paletas are stacked hundreds deep with layers of salt in between. They are turned during this process so that those at the bottom of the salt mountain also spend time at the top. Paletas are smaller and require less time.
100-110 days of artificial drying: After washing they are hung in a temperature-controlled drying room. What they are looking for here is the certain start of the mould. If there’s no mould, something has gone wrong.
8 months of natural drying: They are then moved to open cellaring controlled by opening and closing windows allowing for increased mould. They are manually rotated so all get an equal exposure to the air. After which the mould is cleaned using sunflower oil and the Jamón make their way to the main cellar.
4-5 years of hanging silently: The hams are hung in the natural but less breezy air where they start to sweat a little in the constant temperature of the cellar. Here they are cleaned once a year with sunflower oil and again rotated from top to bottom. The calador (Jamón master) will insert a cala, a thin veal bone, into the Jamón and then sniff it, to check the maturation process. He will know by picking up certain aromas when the Jamón is ready to be released.
How Much Does it Cost?
There is Jamón to suit every budget. You just pay more for better quality. I hate to really upset you if you live outside Spain, but this is what we expect to pay here in the country:
Jamón 100% Ibérico de Bellota: Whole Jamón - €35-40 per kilo, sliced pre-packed €100-110 per kilo.
Jamón de Cebo de Campo: Whole Jamón €25 per kilo, sliced pre packed €62 per kilo.
Jamón de Cebo: Whole Jamón - €21 per kilo.
Jamón Serrano: Whole Jamón - €15 per kilo.
I’ve never seen someone talk so much instead of eating 🤦♂️
It's a video if he was just eating and we were watching him people would complain that he's not talking. You can't win
ExplodingBumfluff lol 😂
drew13600 lol
if you ever come down to Australia....ill be happy to bbq with you man! stay at mine and bbq!
Keep up the great work man!
Wife and I laughed way too hard at this. I appreciate your honesty
Bro your facial expressions as you ate it 😂😂😂😂😂😂😂 priceless !
Steam rises. Unless you have something pushing the steam into the next chamber idk if it's actually efficient
This guy looks like he's either 17 or 27 lmao
You must be 7 or 77
Yooooo I’m lit asf and I stumbled upon this and I don’t know if the video is meant to be a joke because I was laughing at everything dope video bro keep that shit up g be smooth
New to the channel, found you through the cow video with Guga. Great job on the brisket and nice mountains in the background
Lol. This guy didn't want it to taste any different than his brisket normally does, overtrims the meat, undersmokes it, and then complains that it doesn't taste right.
Not to mention has his mind completely made up about it before he even tried it. I legit feel like this dude was completely convinced he wouldn't like this and tried it not so he could say he did, but just because he thought the words dry age brisket would get a lot of views.
Seriously, his heat was way too high for a good smoking, over cooked it (170 internal it was already past done and he kept cooking it and called it "resting" it despite being over the heat).
I mean these are beyond rookie mistakes for smoking specially when with the name of his channel!
@@SilvaDreams he smoked it to the right temp, I do all my briskets to 198-201 depending.
@@J0nesMark dry aged meat uses a different temperature range and time than fresh. This concept holds whether you're grilling it as steaks, smoking it, etc.
@@gokucrazy22 oh ok, didn't know. Thanks!
Maybe next time don't drown it with the spray bottle. 😂
Seeing a Boston Terrier made this my favorite channel of all time now.
Whenever I have something come out funky or wrong, all the raccoons and opossums outside of my house get to eat really well.
good job. you almost made pastrami. aged seasoned brisket. different seasonings. very light smoke. Thanks, now I want pastrami. lol
hahah
Im so jealous looking at the land behind you
Oh darling it was almost like you were so prepared for it to be bad you seemed disappointed or almost co fused that it WASN'T terrible lol!! I absolutely adored this video. Never had smoked meat before would love to try!! The smoke ring was very impressive. Well done with using restraint and keeping the variables at bay.
I dry aged a prime rib roast and also found the fat to be waxy. It taste great, really added the to the quality of the meat. Can’t wait to get my hands on a brisket
What if you used a potato peeler to minimize loss would it be practical?
try using apple cider vinegar to spray so gooooood.
Nah, window cleaner
Yes! Windex is best! Use it for everything!
The reactions are so hilarious I felt like your friend was trying to tell you nicely that is was bad
Word
dude, love your work. I must say though that if you are going to fast forward please put the camera on a stand, I'm at 4:29 and dizzy as hell. greatings from an american in germany. And if you could do an Entrecote cut on the smoker that would rock.
This guy has no idea what he’s doing.
Yeah, that's what he said... Pay attention.
@@RockNRolla1212 lame
RockNRollaCA LA I paid attention. He paid to turn dry aged meat into wet aged meat, over cooked it, and called it bad.
Abraham Rodriguez wastes everyone’s 30 min😂
@@SpliffyHusk so tell him how to fix it professor. Or are you simply keyboard chefn?
I can't be the only one that thought he had a googly eye on his wrist
Amazing video. Subscribed. Love your quick and direct style.
No bs with this guy
Somehow everybody is a dry aged brisket smoking professional when one guy makes a video about it
You talk soo damn much bro... this video could have been 10 mins 😂
you complain too damn much bro...this comment section could have been better without your 2 cents :')
Frank Rawr then why did you add your “two cents”
@liam kelly doesn't sound like it
Both of you quit whining, we’re here to look at meat on the internet dammit not bitch and moan.
But yet you seem to somehow still watch the whole damn vid lol
dry aged meats picks up a fermentation taste. the water evaporates or is converted to alcohols and other sugar compounds
Water converts to alcohol? what are you talking about lol
You don't know what alcohol is @@boratsuckdiev461 ?
I have very good understanding of what alcohol is. And water doesn't convert to alcohol.
I worked in a butcher's shop for 5yrs. the owners did a lot of dry aging. the longer the meat was in the aging room. the taste changed and it pickup a funky cheese smell. the food that the animal eats effects it taste in the aging process. there is a science to curing meats. it doesn't work on certain meat cuts.
@@The78bluedevils I know the science behind aging meats. I'm just pointing out that water doesn't convert to alcohol. More like sugars convert to alcohol and CO2. If you know how to convert water to alcohol and sugar compounds, you could get a Nobel prize for that.
The brisket is GREAT and everything, but holy cow, THE VIEW!
I had a 45 day ribeye from David Burke's Prime House in Chicago before they shut down and let me tell you: It was the most heavenly experience I ever had. I don't know how the people you got it from aged it, but David Burke built a room in his steak house made with Himalayan Pink salt bricks. The salt kept the bacteria out of the room. Delicious. It was my wife and my anniversary dinner. Paid $100 for the 45 day steak and some crab legs. Sides were A-La-Carte and it was he best dinner I ever had.
One thing I learned from the chef is that Dry Aging pulls the moisture from the outside of the meat and the rest of the moisture collects to the center. they trim about half of the cut off so a 20oz steak became about a 10oz or something like that. Don't know how they cooked it.
I miss David Burke's. I wish they resolved their differences.
Lotta 5 star chefs in the comment section 😂
Right that’s what I’m saying Buncher keyboard heroes
@@calife9622 be careful with your statement you have no idea who is a chef in the comments section
I'd still eat it! Maybe try a regular packer brisket to dry age. Have you seen guga food dry aged brisket video??
#1 Randy never ever bring up that greasy da Silva into any kind of conversation that whap might have all the toys but he’s a pile of caca.
Mr Castro can you share with me the reason you feel that way about that guy?? I need to understand why you feel that way
Just gonna sit back an enjoy the show
Elizabeth McHeffey what show are you referring to??
Look into dry-age trimming techniques. If you are worried about moisture, use a drip pan and baste.
BTW - all that trim makes out-of-this-world stock. Don't throw it away. Bones (from a rib roast), too, if you're dry-aging one of those.
should've taken it to a proper butcher to trim
Dry aged beef is supposed to have that funk quality to it.
Thanks for doing this experiment! I enjoy your videos. I appreciate that you are willing to share your 'fails'! That's called 'gaining experience'!
I wonder what that would taste like, if you tossed one of those pieces into a hot cast iron skillet and seared it? Or even a high oven to break it down further and then reverse sear it? Hmmm...
Hello one and all I can’t for the life of me understand why is that ppl take the time to watch this videos on RUclips just to make these awful hateful comments if you don’t like what he’s doing don’t watch and if you don’t have anything positive and educational to add value to what he’s trying to help others learn before anyone spends their money then just don’t comment keep your foolishness to yourself thank you Mad Scientist BBQ I definitely appreciate you spending your hard earned money to show us all what it takes to become a excellent pit master. Have a blessed day brother. Much Respect
Oh man.. I hope everybody knows this is exactly EVERYTHING you do NOT do with a quality dry aged brisket.. good lord this was hard to watch..
From the first minute he started talking belligerent
Who else is in their bed at 3am watching this?
Trying new things...Good lesson!! Thnx!:)
As a highly experienced RUclips watcher, i believe this brisket was trimmed before dry aging.
And if that was the case, this brisket was doomed before he even got in on the table.
Hey mad dude you need to talk to professional BBQuers and learn from them on how to cook that cut of meat. I've had dry aged beef before very tender and Delicious
I've had dry aged steak before, and it turned out good, though I can definitely see why smoking a dry aged brisket might turn out a little differen't. I'm gonna give him the benefit of the doubt, i'm not a professional BBQer by any means but it seems like far too many things could go wrong doing this.
Guga on u tube did a dry aged brisket and it was so juicy
Shut up Frank Hurlburt.
Man y'all chewing this guy apart how damn rude. It's a learning experience and an experiment. Chill peeps. Good show to watch.
Brian LRROVER man meat lovers are offended
I love this channel . Idk why everyone just bashes him every video in the comments.
A dry aged brisket should be really good. Not sure this guy is really familiar with dry aged meat.
punkleruckus he’s not idiot. Did you not hear him say a million times that this is his first time🤦♂️
First brisket he has done but does not like dry aged steaks he said it in the video so he went in with not liking dry aged
@@RTM459 He has done hundreds of pounds of brisket. This is his first DRY AGED brisket.
@@anthonycain1273 calm you tits Tony. He just asked a question.