60 Days DRY-AGED BRISKET Experiment | GugaFoods

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  • Published on:  Wednesday, December 19, 2018
  • Brisket is the passion of everyone that loves BBQ. That is a FACT. So, I decided to combine 2 things I love most about American BBQ, low and slow and Dry Age and see what would happen with this brisket. I dry aged it for a total of 60 days to see what would happen. The results are so surprising that I am still in shock of what actually happen. I am bringing this to the comments down below.

    * Get the Slow n Sear

    * Dry Aging Equipment *
    UMAiDry site: https://umaidry.com
    Steak collection: https://umaidry.com/collections/steak
    Brisket/Bone-in/Short Loin: https://umaidry.com/collections/steak/products/copy-of-umai-dry-aged-steak-artisan-meat-pack-ribeye-striploin

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    * If you already have a vacuum sealer, there is no reason to buy the whole kit. Just get the bag and start dry aging.
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    - I cooked it for @ (250°F / 121°C) until point temp reached 150°F / 65°C

    - Then I used the Texas crunch technique until point temp reached 185°F / 85°C (I usually take it out at 205F°F however it was probe tender at 185°F so it was time to take it out)

    - Let it rest for 2 hours in a cooler wrapped on the foil and a towel to keep it warm.

    * Sterling Silver Premium Brisket by Grand Western Steaks
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    * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)

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    #Brisket #DryAge #BBQ
  • Source: https://youtu.be/-3ftBTQlo0s