I Smoked a Dry-Aged Brisket and This is What Happened 

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.

"Lettsss doooeeyytt" Oh, wrong channel. My bad

You can tell by the look of their face they both were disappointed lol

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.

You don't want to dry age an already trimmed brisket

Why Im thinking that he just cut the best parts off?

Butcher looks like a young Norm Macdonald

Golly. I must remember not to cut myself with a sharp knife.

he was gonna give it to the dog @9:05 lol

Not an expert, but I would've thought the dry age process would impart flavors that wouldn't mix well with a standard rub.

He gotta watch Guga’s dry age brisket video.

Heat kills bacteria. You trimmed way too much off of that hunk of meat.

If he keeps trimming he’s going to end up with a New York steak

Thanks for airing this. I appreciate your honesty, and that I don't have to experience this let down.

dude this guy murdered that insanely nice cut then proceeded to talk about how dry aging is inferior...

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.

I would skip the windex spray.

22:19 "that's interesting" I lost it😂😂😂

It's amazing how far he's come since this. You put out a lot of good gouge on how to smoke brisket.

275 degrees seems a bit high especially if you want it tender

Man, when you unwrapped it, looked like underneath bigfoots feet. Lol.😂

Guy: *Sees a bit of dry meat* Also Guy: *Cuts one inch deep to remove bit of dry meat*

Buys dry aged brisket *sprays the shit out of it with water*

Boy, your reactions were underwhelming.

I've been thinking about trying a dry-aged brisket. However, every time I watch a RU-vid 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.

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.

Something to consider when doing dry aged brisket... KNOW HOW TO TREAT DRY AGED BRISKET!!!.. You murdered that beautiful meat..

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.

I'm sure it tastes good, but that's a lot of wasted meat.

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!

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

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.

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.

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

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.

his mind is so set on the funk...thats all he’s worried about...not actually eating it...lol!!!

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!

When the youtube algorithm chooses you, you gotta be ready for the merciless comment section xD

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

How to destroy an aged brisket.......

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!

Bro your facial expressions as you ate it 😂😂😂😂😂😂😂 priceless !

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

Raw beef ain’t gonna kill you and dried exterior isn’t poison! Brisket looks great to me!

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..

Wife and I laughed way too hard at this. I appreciate your honesty

Legend says he’s still wearing the rubber gloves

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.

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.

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.

10/10 for effort. I must say you did way better than I would ever do. Don’t give up you’d get it right 👍🏼

this guy man ... so much trimming, just eat the damned thing lol

mail me some failure....I will take some!! :)

This guy just goes on and on like a food critic. I would just be eating it and saying a lot of 'mmmm'.

New to the channel, found you through the cow video with Guga. Great job on the brisket and nice mountains in the background

His background is beautiful. Sit down with a beer and watch the sun.

A dry aged brisket should be really good. Not sure this guy is really familiar with dry aged meat.

"I think I got off all the stuff that looks... really gross!!!" lol. love it

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.

That apron is dope.

good job. you almost made pastrami. aged seasoned brisket. different seasonings. very light smoke. Thanks, now I want pastrami. lol

Jeremy, I realize this video is year old so a quick question. I am currently dry aging for the first time a complete brisket for 35 days. Would you recommend injecting it. I would use Kosomos Smoke House Reserve Blend. Can this be done?

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..

What if you used a potato peeler to minimize loss would it be practical?

Steam rises. Unless you have something pushing the steam into the next chamber idk if it's actually efficient

I dry age two days, wet age in a vacuum sealed bag for about 30-60 days and I split the brisket into flat and point. I also found that my point, just like in ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kGaaRvh8Mk4.html is also rubbery. I recently started cooking the point to about 210 and this leaves the point tender again. I would be curious to know how everyone else is dealing with this, and what temperature you recommend.

The reactions are so hilarious I felt like your friend was trying to tell you nicely that is was bad

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?

I’ve never seen someone talk so much instead of eating 🤦‍♂️

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

You said you pulled @ 203.5 because it probed good. where do you go by temp is it in the flat or point.

Maybe next time don't drown it with the spray bottle. 😂

This guy has no idea what he’s doing.

I’ve never had the dry aged this way, though it reminds me of hanging moose or deer to age. One thing that I wonder about it the turning of the meat while trimming. The meat keeps making contact with the cutting board that was in contact with all the stuff being trimmed off. Am I worrying to much ? Maybe but contamination of food can be a serious thing.

wondering about the temps. Even it didnt turn out how you wish but i noticed that you are smoking pretty hot at 275 CC and internal temp of the meat 203 ish. Is there a reason you do it that way? I smoked only a few times and still learning but what I always tried to do is to stay around 200 CC and as soon as the meat hit 155 i take it off and wrap it and let it sit. If I do it hot and fast will the meat still be tender and same taste as low and slow? Really would like to know.

This guy looks like he's either 17 or 27 lmao

You talk soo damn much bro... this video could have been 10 mins 😂

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.

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

I can't be the only one that thought he had a googly eye on his wrist

How long did you bbq it? Is it possible, since it was dry-aged, that the cooking time should be far less than the usual time for a non-aged brisket?

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...

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!

try using apple cider vinegar to spray so gooooood.

Boy kind of has that smell my finger attitude. If you start with a belief it sucks it probably will.

Amazing video. Subscribed. Love your quick and direct style. No bs with this guy

What kind of spray bottle do you use? Do you make sure it's food safe? Can't find a decent one anywhere

I'd still eat it! Maybe try a regular packer brisket to dry age. Have you seen guga food dry aged brisket video??

news flash those microbes are killed during the cooking process. its mainly aesthetic.

"Failure!" What a laugh! That brisket looks better than 99.9 percent of all the other briskets I've seen on RU-vid. If I were there more than half that brisket would have been eaten right after you cut it. Everything that I've seen you cook on RU-vid looked delish! Well, except the biskets you cooked on your Old Country Smoker a few years back! Good Job!👍

I was a charcoal/wood fire man all my life, then I happened upon a cabinet smoker on closeout for 75 bucks. So much easier, set the temp and note the time. And I've found that if you put a couple of pieces of charcoal in the chip tray, it imparts that flavor as well with much more predictable results.

should've taken it to a proper butcher to trim

Dry age funk is real, lots of wastage with the process, but the hope is that the final result is worth it!

Somehow everybody is a dry aged brisket smoking professional when one guy makes a video about it

I literally haven't seen a grill in years, but I still watched this

Im so jealous looking at the land behind you

dry aged meats picks up a fermentation taste. the water evaporates or is converted to alcohols and other sugar compounds

what does an aged brisket that size and quality cost? Just curious. thanks

what watch are you wearing it really looks nice