Looks terrific. Glad you left a little fat on the outside this time. I had a feeling you'd like that. I think you're right that there's probably no reason to waste an aged brisket on this because what little additional flavor you gain doesn't justify the reduced yield. But you're a baller for trying it!
We've been eating all week and it's been fantastic but the loss during the process wasn't worth it. But I had to try as I needed to know 😁 I'm just happy that it was still incredibly tasty and it didn't go to waste.
Hey mate, enjoyed the video. Fellow Melbournian here, just wondering where you get your Wagyu from? Also interested in getting a Dry Ager. Are the salt blocks necessary? Cheers
Hi Grant, great to see a fellow Melbourian on here. You can buy the Sher Wagyu from Kellys Meat in Tooradin. He delivers all over the city. You do need the salt blocks, they definitely draw out the moisture from the meat
I love them Jarard. I've used them on my Stumps and Komodo Kamado and they never miss a beat. Also used them all of the time in Competitions and they've allowed me to get great nights sleep. I have 2 Digi Q's but am tempted to order the new Ultra Q.
@@HectorsSmokeHouse yes just I'm interested in buying vertical insulated smoker and looking at get a bbq fan and just trying to get info on a good one to purchase
@@elway313 I don't think you can go wrong with BBQ Guru, the original and the best. I've tried a couple of other brands but always come back to the Guru :-)
@@HectorsSmokeHouse i was wondering how far of a distance can i control the temp with the guru like can i be far away and control my temp like im 30 miles can i still be able to go app and control the temp
@@elway313 you need one with a cloud access. Not just bluetooth or normal wifi. The Ultra Q is the one that will allow you to go to the shops etc and still be able to control your cook.
Wow that looks incredible !!
Many thanks 😊
Looks terrific. Glad you left a little fat on the outside this time. I had a feeling you'd like that. I think you're right that there's probably no reason to waste an aged brisket on this because what little additional flavor you gain doesn't justify the reduced yield. But you're a baller for trying it!
We've been eating all week and it's been fantastic but the loss during the process wasn't worth it. But I had to try as I needed to know 😁 I'm just happy that it was still incredibly tasty and it didn't go to waste.
Hey mate, enjoyed the video. Fellow Melbournian here, just wondering where you get your Wagyu from?
Also interested in getting a Dry Ager. Are the salt blocks necessary?
Cheers
Hi Grant, great to see a fellow Melbourian on here. You can buy the Sher Wagyu from Kellys Meat in Tooradin. He delivers all over the city. You do need the salt blocks, they definitely draw out the moisture from the meat
Yum 😋
Americans love Australians i want to visit so bad!
What’s the brine though. No info
How do you like the bbq guru
I love them Jarard. I've used them on my Stumps and Komodo Kamado and they never miss a beat. Also used them all of the time in Competitions and they've allowed me to get great nights sleep. I have 2 Digi Q's but am tempted to order the new Ultra Q.
@@HectorsSmokeHouse yes just I'm interested in buying vertical insulated smoker and looking at get a bbq fan and just trying to get info on a good one to purchase
@@elway313 I don't think you can go wrong with BBQ Guru, the original and the best. I've tried a couple of other brands but always come back to the Guru :-)
@@HectorsSmokeHouse i was wondering how far of a distance can i control the temp with the guru like can i be far away and control my temp like im 30 miles can i still be able to go app and control the temp
@@elway313 you need one with a cloud access. Not just bluetooth or normal wifi. The Ultra Q is the one that will allow you to go to the shops etc and still be able to control your cook.
Looks good, but I don’t understand why would you brine it after dry aging? Isn’t the point is to get rid of the beef moisture?