Dry Aged Brisket: A Bold New Frontier

We pride ourselves on pushing the boundaries of what’s possible with premium cuts of meat. And we’re always on the hunt for the next great cut of meat to elevate your home-cooked meals. Since we’ve pretty much exhausted every other part of the cow, we took a chance in innovation and put a crazy twist on a favorite BBQ cut: Dry Aged Brisket.

For those who appreciate the deep, nuanced flavors that only dry aging can bring, this brisket is a game-changer. Whether you’re a seasoned pitmaster or a home cook who’s just starting to explore the world of BBQ, our dry aged brisket promises a rich and unforgettable experience.

But don’t just take our word for it—three of our loyal customers put this brisket to the test in their own backyards, with stunning results.

The Dry Aging Advantage

Dry aging is traditionally reserved for steaks, but we’ve taken the bold step of applying this process to brisket. The result? A cut of meat that’s intensely beefy, with a concentrated flavor and tender texture that will elevate your BBQ to new heights. Whether you prefer smoking brisket low and slow or experimenting with modern cooking techniques, our dry aged brisket offers a new way to enjoy a classic BBQ favorite.

Recipe 1: The Sous Vide & Smoke Fusion

Our first taste tester used a sous vide method followed by a smoky finish. As he reports, the brisket was “incredible,” with everyone from toddlers to seniors raving about the results. Here’s how he achieved brisket perfection:

• Preparation: Seasoned with salt, pepper, and a small amount of Prague #1 powder (to help develop a smoke ring), the brisket was vacuum-sealed and cooked sous vide at 155°F for 30 hours.
• The Smoke: After sous vide, the brisket was smoked with apple wood chips at 225-250°F for four hours, resulting in a caramelized crust and a tender, juicy interior. The sous vide method ensured that every bite was succulent and full of flavor, making this a standout approach for cooking dry aged brisket.

Recipe 2: The Texas Offset Smoker Showdown

Our second tester, a Texan with over 20 years of smoking experience, took a traditional approach with his offset smoker. He smoked both a dry aged and a fresh Flannery brisket side by side, offering guests a direct comparison:

• Preparation: Both briskets were seasoned with Bolner’s Fiesta Brisket Rub, with the dry aged brisket receiving an added layer of fat cuttings and a bacon weave to compensate for its lack of fat cap.
• The Smoke: The briskets were smoked overnight at 225°F, then wrapped in butcher paper and finished in the oven. After a 6-hour rest in an insulated cooler, the briskets were ready to serve, with the dry aged brisket standing out for its rich, complex flavor and firm texture.

Recipe 3: The Low and Slow Approach

Our third tester, a seasoned BBQ enthusiast, took a more cautious approach given the brisket’s size and leanness:

• Preparation: Starting with an 11.3-pound brisket that required 4 pounds of fat trimming (more than he had ever trimmed from any of the 30+ briskets he’s smoked), the tester seasoned the meat with a 50/50 mix of kosher salt and black pepper. Concerned about the brisket’s thinness, he opted to run his Humphrey Cabinet smoker at a lower temperature of 225°F using Jealous Devil Chunx XL lump charcoal, with white oak and pecan for added flavor.
• The Smoke: The brisket hit the stall after about 3 hours. It was then wrapped in peach paper coated with duck fat and transferred to a 225°F oven until the internal temperature reached 200°F. After resting in an insulated cooler, the brisket was sliced. While the thin end of the flat was a bit dry, the rest of the brisket turned out to be moist and flavorful, exceeding his expectations.

The Verdict

All three testers agreed—our Dry Aged Brisket is a winner. The sous vide method produced a brisket that was incredibly moist, with a rich, beefy flavor that left everyone wanting more. The traditional smoking method highlighted the brisket’s unique flavor profile, with subtle complexities that set it apart from fresh brisket. The third approach, despite initial concerns about dryness, delivered a savory, smoky, and tender brisket that impressed all eight guests at the tasting.

Guest feedback included comments like “Moist, savory, smoky, and tender. Delicious!” and “Very tasty with nice flavor and smoke, with OK moisture.” While the thin flat end of the brisket posed a challenge, the overall consensus was that this dry aged brisket is a standout product worth trying.

Wine Pairings

For those wondering about the perfect wine to pair with this bold brisket, our testers recommended several excellent choices. The rich, smoky flavors of the dry aged brisket paired beautifully with bold reds like a 1982 Château Gloria(Imperial), Napa Cabernets, and a 2008 Veuve Clicquot Brut Rosé. These wines, along with a 2020 Ridge Chardonnay Estate and a 2011 Château Suduiraut, complemented the brisket’s deep flavors, making for an exceptional dining experience.