Dry aging beef?

[jonumberone]

Bored yesterday so I decided to throw a 15lb packer brisket in a bag.
Target date 5/2 .... 32 days.

[mosesbotbol]

Originally Posted by jonumberone

Bored yesterday so I decided to throw a 15lb packer brisket in a bag.
Target date 5/2 .... 32 days.

Bought a 10.5 Prime Brisket ($3.50 lb!) at Costco yesterday and put into a bag. Planning on cooking part of it around June 1st.

[mosesbotbol]

Originally Posted by mosesbotbol

Bought a 10.5 Prime Brisket ($3.50 lb!) at Costco yesterday and put into a bag. Planning on cooking part of it around June 1st.

Actually I went back to Costco yesterday and bought two more prime briskets around 20 lb at $3.19 lb!

Cut 3.5 off the flat for tomorrow's Passover brisket and 4.5 lbs off the point end on the other into chunks for grinding later on. The one I cut from the point would've been too big for even the large size bag.

[jonumberone]

Originally Posted by jonumberone

Bored yesterday so I decided to throw a 15lb packer brisket in a bag.
Target date 5/2 .... 32 days.

Missed my target date by a few days. Trimmed up late last night after day 44.
Not nearly as much loss as I was expecting. I lost all of the fat cap on the flat side, so I opted to sous vide rather than BBQ it.
Will report back on Saturday after it's done cooking.

[stearns]

Originally Posted by jonumberone

Missed my target date by a few days. Trimmed up late last night after day 44.
Not nearly as much loss as I was expecting. I lost all of the fat cap on the flat side, so I opted to sous vide rather than BBQ it.
Will report back on Saturday after it's done cooking.

Yes please do

[mosesbotbol]

Originally Posted by jonumberone

Missed my target date by a few days. Trimmed up late last night after day 44.
Not nearly as much loss as I was expecting. I lost all of the fat cap on the flat side, so I opted to sous vide rather than BBQ it.
Will report back on Saturday after it's done cooking.

I've been doing the same and there's wasn't much to trim off actually. Dry age bags make for thin dry edge. Cooked in smoker with sieved pepper and sea salt.

I am shooting for 60ish days on our next brisket and first cut day on an NY strip. 80 days for boneless rib roast.