This man has one of the top 3 most helpful/entertaining BBQ channels on RU-vid. I find myself searching up these videos mid way during my cook to get everything perfect.
After your last video I dry aged my own brisket for 30 days. I actually did 2 of them. It was amazing! And there is no waste because I grind up my dry age trimmings and mix with fresh burger. Honestly the burger is as good if not better than the brisket. The brisket had a nutty, bacon flavor. It was the "richest" tasting meat I've ever had. I've dry aged multiple prime rib roast, tri tip and chuck roasts. This cut definitely had the strongest dry aged flavor. Also my briskets usually take 8-10hrs to smoke to get to 203 degrees. These briskets took 4hrs. Not sure why it cooked so much faster. BBQ temp was the same as always... And don't tell people not to dry age their own meat, doing it at home is great! Just make sure to research how to do it first. Start small, like a 7 or 14 day age, then work your way up.
This channel is exactly what I needed to better my bbq. I have watched many of these videos but your channel explains it alot better. Well done and keep up the great work
Taco seasoning!! LOL!!! You should get an empty container of fish food and re-purpose it as a rub dispenser!! In fact, I would make a point to use a different dispenser every time and make sure it is from something that should NEVER be used as a rub. Put some holes in a peanut butter container and have at it!!
Loving these dry aged videos! I'm really interested in a video explaining how to maintain smoker temp while maintaining a clean burn on the wood. I see a lot of people throttling the intake of the fire to cut back the heat, but this results in a dirty burn. Especially handy if you did it on smaller consumer grade home offset smoker. Thanks so much and keep smokin'!
Yeah. 14 days is the standard hang time for all beef. The other brisket he cooked was probably also at least aged that long as well. So basically they are both just regular Prime briskets from different producers. The taste difference would just be from the different cattle used depending on diet and breed. The dry aging (not real dry aging) isn't even a factor. Love his videos but surprised he didn't realize this.
What you perceive as "moisture" is neither water nor rendered fat, but gelatinized collagen. You also aren't going to get a "nutty" flavor from only 14 days of aging. What you will get is an increase in enzyme concentration and thus an increased tenderness, both due to water evaporation and a concentrated beef flavor for the same reason. The "nutty" flavor associated with dry aging usually starts around 21 days.
Thank you so much for the videos, they’re my favorites, I’m learning so much and soon I’m starting my first brisket! Wishing all Americans greetings from Israel!
only dry age ive ever cooked is 60 days (rib eye steaks not brisket) and i can tell you its 100% not "funky" nor does it smell anywhere near bad i just dont think this guy likes the idea of proper dry aged meat
I've never liked any brisket I tried all across the country. After watching the Guga video I had to try it for myself before writing off Bridget forever... Planned 60 days went 75, it turned out absolutely amazing!
Exactly. You only start to get pronounced flavor at 35-40 days, barely at 21, which is when most butchers will sell it. Not sure if these guys are just not used to tasting high quality dry aged meat.
We bought a half-cow from an organic farm. The carcass was dry-aged 21 days and then butchered. We received 1 brisket from the cow and I smoked it. It was just OK, not spectacular, and it was smaller than the prime briskets I usually get from Costco. I'll stick to costco prime wet-aged for my briskets
Here in the UK our local beef choices are very different, everything is grass fed/finished & dry aging is much more common. Some of our heritage breeds taste suuuper beefy, but they have a lot less intramuscular fat, I'd say just a little more than a USDA choice. The dry aged brisket I get looks way more aged. Gnarled & naaasty, it looks dry-af before it even hits the grates but it has hardly any stall. I start it at 275 & wind it right down to 225 after a couple of hours. It's definitely different. I inject the flat with tallow from the trim at ~90 mins and it's good. It has basically zero stall, pull it at 190 & hold it at 165 for 2+ hours & it's pretty tender. Not as tender as USDA Prime but it's super beefy, I like the dry age funk though - not everyone does.
a tip from harry soo to prevent liquid from pooling is to put a small piece of wood under the brisket where u think the liquid might pool so that it props it up and allows for maximum crustation~
Yes to more fire management videos! Would love to see how u manage the fire on the fatstack. I have a backyard stickburner, similar to your old country, and a couple of months ago i decided to remove the grate in the firebox, and keep the fire right at the bottom of the firebox. Just like u do in the fatstack and like everyone does in their propane tank smokers. Now i will never go back to using the firebox grate, and cant understand why anyone would want to use it. Using it makes it alot harder to keep the fire going and the ambers just falling trough(i noticed you also complaining about this in your old management video) When you put the fire at the bottom the logs always will ignite because the lay down right on the coals (of course you have to establish a good coal bed at the beginning). Well you get my point:) It would be awesome to see you manage a fire with this kind of technique! Thx for great videos, keep it up. Also a great video with Kevin the other day. Cheers from Sweden!
No way! I clicked on this video this morning as I was preparing to cook my own Porter Road brisket! When I saw the bag in the beginning I was thinking “hey, that looks familiar!” I actually didn’t realize they dry aged the whole cow. That’s a really cool process! Now I’m really excited! Haha
When I was a kid, we use to age deer like that. Field dress it, rinse it out and hang it up in the garage for a week or two with the hide on. As long as the high temp didn't get above 40 degrees. It was delicious like that. Now as an adult, time restrictions doesn't allow me to dry age venison. I now just quarter it up and keep it cold in an ice chest for a week or two
Yes, please do another fire management video. I am having trouble burning and maintaining big log. I almost have to make mine pop can size to get the temp I want.
I made a rather long comment on your first dry age brisket video so check that out but I am currently dry aging a brisket that I salted and applied rub on first. I plan to pull it from the dry age fridge and put it right into the smoker. If the outer surface ends up being too dry I plan to use a lot of tallow to try and soften it back up a bit. If you respond I'll let you know how it turns out.
Great video. I would love to see a smoked lamb shank, or lamb ribs video one day. That would've been an awesome Easter/Passover upload. And a smoked salmon one too. Keep up the good work. Loved your interview with Kevin I saw yesterday, really good stuff. Happy Easter!
Joel your " How to manage Your Fire" video has help me produce better BBQ! So absolutely I will watch a new addition to your series of :How to Manage Your Fire: now back to your video!
Hey Joel, I asked my local artisan butcher about dry aging(not knowing anything) he had a big slab of beef covered in butter in the fridge, that way nothing goes hard and crusty, pretty ingenious I reckon!
Yea Guga did his own dry aging at home and it looked super easy and super good. He used those Umai bags to do it. It only lets air out and no bacteria or unwanted flavors in. When he did trim it before smoking there was very little waste. I just find it hard to believe that enough moisture wicks out and that the enzymes have enough time to work on breaking down the meat in only 14 days, it almost sounds like the company just wants to charge people a premium by calling it dry aged.
I buy most of my meat from Porter Road and their Pork Short Ribs are the best ribs I've ever tasted. (Also the only place I've ever seen pork short ribs!) I love their meat and my only complaint is the brisket is usually around 10 pounds and that's smaller than I'm used to. In fairness though, it's mostly point muscle and I prefer the point over the flat. It's also $90.00 which is more than I'm used to paying for a packer from the store. However, there is little trimming required with the Porter Road. I don't know whether they trim it before packaging it or not but there are no flaps or thin parts which I have to trim off to keep from burning so it's pretty much ready to go right out of the package. I have gold and black label Wagyu from Snake River Farms in my freezer right now and I'll guarantee that I'll trim a few pounds off of each before smoking. They're good but if I'm going to pay a premium for a brisket I'm going to pick the dry aged from Porter Road. I can't believe I never saw this video yet but I'm glad somebody is giving that little butcher shop some attention. And you may have to wait because they're sold out of what you want but they'll notify you if you get on the waiting list. Their meat is very good and worth the wait and the premium in price.
Try the UMAi dry method and see how you like it, and go at least 45 days, or even 60. 14 days is about the minimum to notice even any difference at all. My local butcher won't call meat dry-aged unless it's aged at least 21 days.
Taco seasoning and windex lmao people really thought that um ok and yes do an updated fire management video 😁😁 Love your videos man keep up the good work
Hi, I also have the over and under pit... I find it difficult to get the size of the wood chunks correct.... the large logs you buy at academy results in great flavor but a big log results in large temp swing! Small chunks get different results and forever adding wood...... combine this with monitoring grate temp with a probe Vs dial gauge on the pit..... ie I have great control on the dial but 75f swings on the grate probe as I add wood... what’s important! Great vids thank you
Another thing about dry aging is fat goes rancid much faster than meat. So dry aging a whole brisket and leaving that fat between the point and flat will definitely throw a cheesy funky flavor in it.
To be fair the main difference you’re seeing such a big difference in flavor is that this was only dry aged 14 days and your other one was dry aged for several times that. 21 to 28 days is a better time to do dry aging and it won’t have a funky sour note as one done for 2 months or longer.
YES....Fire Management vid please!!!! I run clear great smoke from all wood, and the temp tries to rocket. If I choke off the damper on the stack and the firebox, cloudy, bitter white smoke takes over...find myself burpin the cook chamber every 10-25 minutes or so...KILLS ME!!!!! Please help!
Yes Jeremy do an updated fire management video. I have been watching you for a few months and absolutely love your videos. My wife even watches just to get an understanding of smoking due to your ability to teach.
For future taste tests, I'd love to see you guys do them blind. It would be interesting to see opinions not actually knowing what you should be looking for.
I’d love to live where he lives cause look at thaw view. Just imagine waking up go outside hear the birds cheeping and seeing the amazing view it would be so awesome.
You should find out if it is dry aged or hung for 14 days. Most Beef you get in the store is hung for 10 to 12 days, due to the incredible difficulty of butchering it when it is first slaughtered. What you need is a brisket that hung for 10 days and then dry aged for 14 for a total of 24 days.
Revisit fire management please. I have always produced a good result, but dealing with the fire, proper smoke and heat, keeping it going, everything to do the with the fire is a non stop battle for me through the process. I know im doing it wrong, haha.
Wow!!! Thanks for sharing Porter Road!!! What a FANTASTIC find!!!! I'm a major carnivore and a huge foodie, and I've been looking for a source thats exactly like PR!!! btw, I'm glad this dry aged brisket is better than the previous one lol... I've seen other youtubers cook up umai dry dry aged brisket and they all seem to love it (even though it looks a bit firm and dry)... so yeah... you're awesome man!!!
Way to come back and try again. Your first attempt had enough salt in the comment section to season a lifetime supply of brisket. I learn just as much from failed smokes as I do from wins. Great job and appreciate your videos.
Yes....Please make another Fire Management video. And please do so on your FatStack Smoker. Reason? I think it would be great to show how the quality of the smoker attributes to how well your fire management is, as well as your heat retention. I've reached out to Eric over at FatStack Smokers. I too want one. But there's not enough videos on his smokers and how well they work. Huge fan Jeremy. Also, met with young dude over at Pearl's who does their BBQ. Awesome guy. Told me about how much you've helped them out over there. This weekend I'll be going over to Slab. I gotta try Burt's stuff.
I’m new to the channel and am really excited. I watch a lot of RU-vid content and can’t believe I’ve been out of the loop on your channel this long. Both dry aged brisket videos were great. Keep up the great work.
I loved the outtakes! Doing the experiments side-by-side is so valuable, where you are only manipulating one variable. I also vote for a new fire management vid, and if it in your bailiwick, it would be nice if you could address how your fire management techniques could be applied to Weber kettle cooking, since that is what a lot of people start on (and stay on). Thanks for all your work!
Another factor to consider is that this brisket was only dry aged for 15 days whereas you previous brisket was dry aged for 45 days. Granted dry aging the whole cow plays a factor too, but you’re probably not going to get the same dry age flavor either way with the shorter dry age time.
I know these are older videos, the first brisket was dried 45 days, this one the whole side was aged 14 days. If the first brisket was dried 14 days, wouldn't there be much less waste?
Great video. I'd like a refreshed version of "YOUR" fire management ways. The first one was great so I know the next will add icing to the cake. Thanks for sharing.
I would question the quality of the first brisket and the dry age process used. plus who puts a hole in the point? We all can understand wanting to reduce the pelico waste so it is worth a shot to try the dry age brisket in this video. great video.
I watched both your dry age videos and enjoyed them I’m new to smoking meats but really enjoy it I think you do a great job teaching how to do it the right way I went back and watched your how to keep a good clean fire video I would love to to see you do an updated video but I did learn a lot that I didn’t know and am excited to learn more
You're killing it with these videos, I've learned quite a bit. I wish I could get a hand of some beef ribs like those, all the ones around here are trimmed way too much, not much meat left on them.
I would love to see you go back through some of your older videos and give a “director’s commentary” about how you’ve changed your process since you filmed that video.
I didn't read all 300 plus comments, so hopefully I am not repeating anyone else. But 10 to 14 days is how long you hang beef after it is slaughtered. That is basically industry standard.
Hey...smoked my first brisket this weekend and fire management was a challenge. Producing a Fire Management 2.0 video would be great to understand some tweaks to the process. I was struggling in 40F weather to maintain my heat and ended up burning through all of my wood. The type of wood and estimated burn time would be nice to know...food for thought. Thanks!
Yes please, would love to see a revisit of fire management. The first one was great and I still refer to it from time to time, but would love to see what new insights you've gleaned over time! Keep up the great work
I have a question about cleaning the offset smoker. Have a lot of greasy build up in the bottom of cooking chamber despite attempting to use pans, etc to catch the majority. Do you use anything specific to help clean the grease up.
I agree, but the process might age it a bit quicker than some other methods. Of course that is an unknown. At least 14 days gives it a chance to start becoming aged.
I would love to see a fire mgmt video that explains the fundamentals of how draft works, and explains the similarities and differences between fire mgmt on offsets, wsm's, and ceramics.
Yes please on the new fire management video. If a side by side can be done that would be awesome. That or maybe some kind of director commentary or voice over on the old video and how techniques have changed.
Another great brisket video watch them every time keep up the good work Jeremy and yes another fire managment vid would be cool as I’m planning on trying straight wood fires in my drum smoker
Yes the perfect fire is key!! Please redo that video!! I have such an issue with temp fluctuations....so added water pan, it helped a bunch but its still a constant watch...is this standard??
