Great video. How long do I let it rest open before I wrap it up and store it for later? I’ve always just went straight to cooler with brisket and that explains why they all came out dry. I’m a new to smoking no video like yours explains the resting period . Thank you so much for the video your awesome.
At least 45 minutes, longer if you can. I rest mine on a cutting board tented with heavy duty foil. Try to slice at 150-165F if you can. You don’t want it cold to serve, but you want the juice to settle back in.
Great question! The brisket stalls at a internal temperature around 165 and can stay there for hours... so wrapping helps push through the stall while keeping it moist. Foil tends to soften the brisket too much.
I have the Steak Ager Pro 40. Right now Im dry aging a 16lb strip loin for 35 days. Its at day 13 and the weight loss is significant. The outer bark is already hard. It smells amazing. Ive seen much more progress with this piece of meat by this time than I did when using the Umai dry aging bags or the Sausage Maker wraps. While the strip loin is dry aging I want to buy an untrimmed packed brisket. Dry age it for around 45 days and smoke it for Thanks Giving. Can you let me know how many pounds was your brisket before you began dry aging it?
@@rockheadbikes1675 Smoked at 250F. Can’t remember the full time, it was very different (faster) with this dry aged one. Just use your typical rules for handling temps with brisket.
Came across this video last year and have been waiting to do this. Day 35 is next week and the kids and families are coming. After watching the video a couple times and reading the comments I do have three questions: (1) After you reach the 150ish temp, wrap in butcher paper and put back on smoker, what temp final temp are you trying to reach before you take off and rest?(2) what type of wood chunks or pellets do you use/recommend? (3) Silly Question.....what type of knife did you use to trim the pellical? thank you!
I enjoyed this! Te combination of the Steakager and smoker had me drooling uncontrollably!! Just looking for more steakager combination ideas from you, please?
So this is the first time I've used the SteakAger, and it was ridiculously easy. I like how small it is, just slightly larger than a mini-fridge. I'll be posting more about it!
Looking back on it, anything you'd do differently? Fat side down was more to do with proximity to heat source or to help render down some fat? Would you trim more and do fat up?
Only thing I'd do differently is buy a thicker brisket, not necessarily larger. I just want to make sure the flat side was thicker. Honestly the flavor and texture was so spot on.
Incredible video man!
Thank you sir! Means a lot coming from you
Would you try this?? Let me know what you think!
Great video. How long do I let it rest open before I wrap it up and store it for later? I’ve always just went straight to cooler with brisket and that explains why they all came out dry. I’m a new to smoking no video like yours explains the resting period . Thank you so much for the video your awesome.
At least 45 minutes, longer if you can. I rest mine on a cutting board tented with heavy duty foil. Try to slice at 150-165F if you can. You don’t want it cold to serve, but you want the juice to settle back in.
Hi Brad, why do you wrap it in butcher paper? I’m a complete newbie :)
Great question! The brisket stalls at a internal temperature around 165 and can stay there for hours... so wrapping helps push through the stall while keeping it moist. Foil tends to soften the brisket too much.
@@ChilesandSmoke Thank you so much for your answer!
I have the Steak Ager Pro 40. Right now Im dry aging a 16lb strip loin for 35 days. Its at day 13 and the weight loss is significant. The outer bark is already hard. It smells amazing. Ive seen much more progress with this piece of meat by this time than I did when using the Umai dry aging bags or the Sausage Maker wraps. While the strip loin is dry aging I want to buy an untrimmed packed brisket. Dry age it for around 45 days and smoke it for Thanks Giving. Can you let me know how many pounds was your brisket before you began dry aging it?
A few more questions if you dont mind. What grade brisket did you use? Total smoke time? And was your Steak Ager Pro 40 temp set at 40 degrees?
I had a prime grade, it was set to 37 degrees. Brisket was 19 pounds before I started the process.
@@ChilesandSmoke thanks for the info. I cant wait to start mine. Can you let me know what the total smoke time was and what temp you set it at?
@@rockheadbikes1675 Smoked at 250F. Can’t remember the full time, it was very different (faster) with this dry aged one. Just use your typical rules for handling temps with brisket.
Came across this video last year and have been waiting to do this. Day 35 is next week and the kids and families are coming. After watching the video a couple times and reading the comments I do have three questions: (1) After you reach the 150ish temp, wrap in butcher paper and put back on smoker, what temp final temp are you trying to reach before you take off and rest?(2) what type of wood chunks or pellets do you use/recommend? (3) Silly Question.....what type of knife did you use to trim the pellical? thank you!
I saw your DM, please check it, I responded in detail!
Sweet. Looks amazing
Thank you sir! Means a lot 🥲
Bro that sh!t gonna turn a couple vegans )) Looks lit next level dude! 🔥🔥
Haha mission accomplished, thank you chef
Exceptional! I share in your dry aged brisket addiction.
Thank you! So glad you're enjoying it as well. Cheers chef!
I'm suddenly craving brisket 🤤
Fire some up! Let's chat about it.
I enjoyed this! Te combination of the Steakager and smoker had me drooling uncontrollably!!
Just looking for more steakager combination ideas from you, please?
Thanks
Saw this on Instagram, holy cow! (no pun intended) . Btw how are those dry age fridges? Should one invest in one?
So this is the first time I've used the SteakAger, and it was ridiculously easy. I like how small it is, just slightly larger than a mini-fridge. I'll be posting more about it!
My hero!!
Hah I feel the same, can't wait to see what you do too.
Im here from the Facebook group. Nice video man!
Hey thank you!
Great job Brad! 👏
Thank you! Excited to do more.
That looks phenomenal! Well done!
Thank you! Cheers!
Looking back on it, anything you'd do differently? Fat side down was more to do with proximity to heat source or to help render down some fat? Would you trim more and do fat up?
Only thing I'd do differently is buy a thicker brisket, not necessarily larger. I just want to make sure the flat side was thicker. Honestly the flavor and texture was so spot on.