60 Day Dry-Aged Brisket Experiment! + 3 Days! | UMAi Dry
Vložit
- čas přidán 6. 09. 2024
- In this video I take the next step in my dry-aged brisket experimentation. 19.47 lb USDA Choice and the results were amazing! After the trim, I smoked it over hickory.
Buy Umai Dry Bags: umaidry.com More links below
Lone Star Grillz: lonestargrillz... Texas built!
Rio Grande Seasonings: www.riogranderu...
Shun Knives: shun.kaiusaltd...
Ballistic BBQ Gear Picks: www.amazon.com...
ThermoWorks thermometers:
www.thermoworks....
Thermapen Mk4 - www.thermoworks....
Thermapop - www.thermoworks....
Chef Alarm - www.thermoworks....
This was a basic, "Old School" smoke. I ran my smoker at 250ºF burning hickory wood the entire time. I did not add water to the cooker on this cook and did not wrap. Could this be the next "Competition Brisket" trend? Let this pitmaster know what you think!
#DryAged #DryAge #Brisket
Brisket cook:
I rested the brisket prior to the cook (at room temperature) for about one hour. After the brisket was rested, I applied "Head Country" marinade and the two rubs. Again, I let the brisket rest allowing it to "sweat" through the rub.
I was burning hickory in my offset with a temperature of 220º to 225ºF.
My plan was to cook the brisket without wrapping until "probe tender". One thing I noticed about this cook is it never hit a stall.
This brisket was done in 8 hours and forty-five minutes. I pulled it from the pit, wrapped it and rested it in a cooler for a couple of hours before slicing.
Upon slicing the brisket in half the first thing I noticed was how juicy it was. Juices were flowing like a waterfall. It was crazy!
The flavor was very different than your typical brisket. It had a much more concentrated flavor, very rich and earthy, almost like a really good steak, but it didn't lose that brisket character.
Would I do anything different? I am very pleased with dry-aged briskets so far. My 30 day experiment is what motivated me to do a 60 day. I think I could have cooked this one a tad longer however. Although it was very tender, I think I could have pushed it a little longer.
My next dry-aged brisket will be 45 days long.
Cheers!
Greg
You can check out UMAi at: umaidry.com and Lone Star Grillz at: lonestargrillz.com
Juicy waterfall!!! 😋 I had the same experience, and that is amazing! Great cook brother.
There it is!! Been waiting for this since the comment from guga's video. Haha please colab!!!!
We have to see the two of you together!
Would love to see you do 45 dry age sous vide of this. Maybe low smoke for 2-4 hours. drop in sous vide for 2 days, then back on grill to crust.
Yours was more of an explosion!
Man its consistent with your vid Guga. Crazy stuff that the brisket becomes such a juicer after aging 60 days.
It’s like a meat magic trick. First you turned a normal brisket into a block of wood... and then you turned the block of wood into the juiciest brisket I’ve ever seen!
Great video, David Copperfield (or possibly Blaine depending on your preference.)
Wait until you taste it. That Flavor is concentrated into goodness.
Chris Angel!!! The mindfreak.
Lol 😂😂😂
I'd literally call his brisket bomb pussy... but I'm probably breaking FCC laws or something... but tell me he did look like he was indulging...
Sorry ladies just facts....
BBQ guys are typically very patient. You sir a have taken that to a whole other level. Well done!
Great video Greg! Looks like you and Guga had the same waterfall effect on the 60 day experience lol. Absolutely incredible
Outstanding! I would pay $10 just for one bite of that beautiful brisket! That juice was amazing! Awesome cook Greg! Happy New Year brother!
That color when you first open the pit when the brisket is done...just perfection!
Awesome stuff as usual Greg! If you plan on making a 3rd video in this series (the 45 day brisket), you should try doing two similar briskets at the same time, one dry aged and one just normal. Would be interesting to see them side by side. Keep us the awesome work!
You never told your fans that you're actually a wizard. Amazing magic, keep up the fantastic work.
Brisket looked amazing Greg, I need to try those UMAi dry age bags, I've only used the ones for Charcuterie.
Thank You for including all the weights of the Brisket at the various points. Very nice work and I appreciate your patience in doing this.
That might be the juiciest brisket I’ve ever seen! Wow 😮. Outstanding!
Beautiful cook as per-usual Greg. I work as a butcher and when anyone asks for smoke/cook ideas I always plug your channel when I can. God that brisket looks phenomenal.
Greg what a cool video and great looking brisket! You’ve inspired to dry age my next brisket! Gotta try it, thanks!
Now this was a real different cook Greg.
Having the patience to leave that brisket in the fridge for two months, bravo.
First off: thank you. The quality of your video is very good. Second, the content is just right. I will be doing a 60 day (maybe 45 day) dry aged project now after viewing this. Great job.
Thank you for watching! I'm close to the end of a 35 day rib roast. There is a certain satisfaction that comes from doing this at home. Cheers!
Happy New Year! Enjoy your videos. Cheers!
What an impressive looking brisket. Awesome! Hope you have a Happy New Year. Cheers, Greg!
Hi Greg, another amazing video! All the juice gushing out when you cut it in half.... EPIC!!
Again, thank you for the hat. One of my most prized possessions.
OH, I ordered a LSG a few days ago. Largely because of your videos, so thank you for the in depth reviews and all the awesome videos using it.
Cheers to ya
Greg, first of all, fantastic final product. I did not expect so much juicy waterfall. Kudos!
I also appreciate the scientific approach you took in measuring the before and after weight.
So my question is, does the flavor of the dry aged differ significantly from the normal brisket (usually beef is aged 21 days of hanging time). And because you have the added expense of the Umai bags and the vacuum sealer, and then the time spent on trimming the bark (which is inconsequential in the weight), plus the time (and space) cost of aging the meat, can you quantify the value added of the aging? Is there a flavor profile that is linear with aging or exponential?
You do great work and you have helped me be a better cook. All the best to you and your family!
Amazing video Greg, the brisket looked like a work of art, "a thing of beauty" The sad part is now we have to wait, at least, 45 for days to see the next dry aged brisket video. I am wondering how you would have known the brisket would have needed another 5 degrees on the BBQ? It was extremely tender, the probe was going in like hot butter. Cheers brother!
9:41 ~ 9:50 My lord that juice......that IS pro
besides the amazing brisket I must leave this comment to say that I appreciate the motivation of this video.
2 episodes in 1 upload! You’re spoiling us Greg!
No, 1 original video, the second he already uploaded.
Amazing waterfall of flavor brother! That’s some serious discipline to let it age that long. Looks like it was worth it. Happy New Year! Cheers!
I did a 31 day prime rib roast for Christmas and it was freaking awesome. My family wants me to do a brisket next so I'm glad you posted this.
Nicely done, Greg! Honestly, once I saw the brisket after the 63 days of dry aging, I thought, "Man, that thing is going to be dry and tough as shoe leather." I'm impressed! There was a great deal of work and patience involved in that slab of beef, but it certainly looks like it was worth it. I will have to give that a try. Again, nicely done! Happy New Year and Cheers from Kentucky!
That looked crazy good.
What an excellent video!! Great job Greg... the whole dry aging world is amazing isn’t it? I love it!! Big time addiction! Lol CHEERS 🍻
That brisket was just flooding the cutting board with juice. My goodness. Excellent job.
It seriously would not stop flowing!!
I just ordered those bags for ribeye. I gotta try this out! Thanks for sharing
Wow great vid Greg. For us meat lovers that was an exquisite cook. I can hardy wait to try this myself. Thanks for the Umai is the best for this.
Damn that is the single best internet brisket I think I’ve seen! I’m a big fan of yours Greg, thanks for what you do man, so informative! Have a great new year 👍🔥
Two videos in one. This year is going to be twice as nice!
Hey Greg! Noticed you used Head Country marinade in this cook. If you haven't yet tried their BBQ sauce, you are in for a treat. Imho it is the best commercially available BBQ sauce. Cheers!
Now there's a fine spectacle to start the new year with---The Brisket of Buoyancy!
that is hands down the best looking brisket ive ever seen in my life
Thank you!
Great video Greg! I think I’ll be trying this out
My first brisket was 65 and a smaller one so it shrank a bit but it turned out amazing. I currently have one in that will go on smoke april 15 which because of unforeseen circumstances it will be a 120 day dry. But it was also a bigger slap
Check out my 200-day rib roast when you have the time. czcams.com/video/Xz7S6Q1Ix_M/video.html
I cant wait to try these bags! Great job Greg! that juice flow made me wanna walk outta work and start SMOKIN!!!
Amazing how juicy it came out even though it had lost so much moisture during the process. Congrats on a successful experiment!
Looks very interesting and delicious. Good rule is if you think it’s done and you’re not sure though 30 more minutes every time
Great job sir! Well executed work there.
Looks just like the Guga Foods 60 days brisket experiment. You guys are pushing the limit of delicious.
wow just wow..........Looks great, really enjoyed this video!
Always thought about doing a dry aged brisket
Now I can't wait but I will put it off a couple months as it is -15C here now
Can't wait for spring awesome video Greg
9:42 Epic!
Yeah, looks like he 'aged' the competition... ;)
Can you maybe do a video on basics of bbq, ideally for people who are new to this and don't know where to start.
Greg what a beautiful brisket. It was a great video. There is not a huge weight loss in that brisket compared to a regular cook. I test brisket yields every year with my high school and college students. Do I test around 6 briskets every year. You lost 56% and year in and year out my test are 47% - 53% loss. Usually they are in the 50%-53% loss. Now we test plain packers. So the aging process did not drastically change the yield of eatable portion. Thanks for sharing this great information.
Thanks for stopping by Johnny. Yeah, I've read in forums that dry-aging brisket wouldn't be worth it do to the loss of yield. I would have to disagree with that assertion! Like you said, the loss is close to what you'd expect from a traditional cook and the flavor is amazing!
not to mention the reduced cooking time
WOW great job ! That,s crazy juicy Greg . Keep these unique vids coming !
Greg,,,,Man what a fantastic looking brisket, that waterfall of juice was amazing. I will have to try those dry age bags, never had anything dry aged before. Great video, keep the smoke rollin'
Outstanding video Greg! I have always took brisket to 203° for optimal doneness. Totally fascinating.
Wow I've never saw a brisket as juicy as this! It's like waterfall.
I can't believe how juicy that was
It makes sense there isn’t any stall. Stall happens when moisture evaporates from the meat. The dry age process removed all the excess moisture. That’s why it shrank & lost weight. My question would be is there a more intense beef flavor?
Ninja (From GUGA) and Ballistic BBQ=AMAZING!!!!
Great video. Although I don’t think I’ll be dry aging anytime soon it’s nice to know I have your videos to use as a guide. I’m sure May can’t come soon enough.
Greg, this rocked.
That is the juiciest brisket!! WOW, I did the UMAI with a strip loin and was not that impressed but your results with the brisket is amazing. have to go to their website and get the bag, Good Job!! K
A 45 day dry aged brisket would be perfect with that longer 5 degree cook. Maybe trim a bit more of the fat cap off before the cook for a fuller/more even smoke ring. Can't wait to see how it turns out!
Amazing result! Happy new year all.
Dammit brother that is the most juiciest brisket that I have ever seen...Great Video
Love the brisket. Would like to see the grill. Interested in getting one.
Uh, did I see this correctly? Did the deckle render?!?! What the heck does dry aging actually do to the fat? Excellent cook! Thanks for the video. After Guga's video I was intrigued. Now I'm on a mission to try it myself.
The juice running down is insane
Awesome video Greg. I may have to try your method for my next KCBS Brisket comp! Looked a bit scary. How did it smell?
Harry I've never seen a juicier brisket. Guga foods did a youtube video on a Weber and the results were very similar. We may very well see this in competitions if it's viable. Mad Scientist BBQ had poor results on a creekside farm 12lb brisket. He had it professionally dry aged as opposed to the umai method.
I think a 12lb is just too small to get a good test.
*creekstone auto correct fail lol.
Interesting, may be something I do for Independence Day celebrations
That's a great cook. Thank you for sharing.
Wow Greg that is one juiciest briskets I have ever seen. I'm going to have to try and age one to see if I can get the same results. Awesome job bro! Money shot @ 9:45. 😁 I hope you and the family have a blessed and Happy New Year!
As an Okie, I approve the Head Country.
Wow, that is impressive. Great looking brisket!!!!
Wow I did not expect it to be that juicy. I need to scrap my dry ager and use the umai instead
That had to have tasted amazing!! Great video my friend!
Wow that looked amazing!
I love that waterfall! I realyy would like to see some dry aged burnt ends. But I need that brisket
So would you conclude the dry ageing process for a brisket makes the whole cooking process better??? Shorter cook time, better flavor??
I love dry aged brisket. If you do another video on this same type of brisket, try an injection. It will be an unbelievable experience. Happy new year friend. May 2019 bring you and your family with many blessings.
should try to apply the koji rice dry age trick, see if you can cut the time / mass loss down while achieving a similar flavor.
Wow that looks fantastic. I really want to try the UMAi bag with a ribeye roast.
Im going to try the Umi system. Looks great
Nice smoker! I may get lone star grillz
Awesome informational educational video experience Y'alls
wow! I lost my composure watching all those juices flow... Great video!
Why am I wiping my gloves 🤣 looks sooo good. Doing a brisket when I get home to UK from here in sweden. Wish our briskets were bigger in UK
That looks unreal!!! I'll have to try dry aging a brisket some time.
Was that a Prime cut?
How fresh was the Brisket you started with? We would really like to try this, but it's a challenge to get anything even close to fresh here. Everything is already wet-aged for at least a month when it arrives.
Good cook Greg. Not sure If my wife will let me sit a piece of meat that big in the fridge for 60 days. lol Might have to get me a brisket fridge.
holy waterfall of juices! Greg that brisket is incredible looking! Enjoy!
Great cook video, thanks
In theory isn't the stall caused by a lot of water in the meat which has to evaporate out? Then your dry-aging drains a lot of that out it may be the reason for the reduced stall right?
Greg, I have done 45 days, and I think that is the sweet spot. At least in my experience. I have not tried it yet, but want to try gray aging duck breast, and see how that comes out. If you can, or are interested, maybe you will beat me to it and make a dry aged duck breast video?
What was your expanded analysis after eating the brisket?
That looked amazing and that juice wow!
What type of knife is that? It is so sharp it cuts that meat like butter. Could you please post that and let me know?
Amazing Greg! Happy New Year!
Did you let it rest or cut right into it? That's the juiciest brisket I have ever seen. Looks great
Looks amazing Greg, great video!
How does the flavor differ with dry aging opposed to meat that's not aged?
Crazy Juicy! Insane! Curious how long you let it rest? And did you wrap it while resting?
wow.. that looked so juicy!! id enjoy that with a beer!! happy new year!!
How could you stare at that thing for 2 months and not have the urge to throw it in the smoker?
@meaturama wow douchebag. It was sarcasm, maybe you should learn some self control.
For real! However, I could hold off for 60 days just to have this happen. 9:39