DryBag Brisket

nepas

New member
I'm doing a 5 pound brisket flat in my DryBag Sealer with bags.

Going in the fridge for 5-7 days to age and dry then into my MAK.

The brisket is rubbed with Head Country.
DSC00598.jpg


The fat side
DSC00600.jpg



Sealed
DSC00599.jpg
 

nepas

New member
I'm going to try to rig a hanging device in my MAK and use my bacon hanger to do the brisket. If all goes well that is.
 

ACW3

New member
Can you show us a picture of your bacon hanger? Is this something you can use to hang sausages, too?

Art
 

nepas

New member
Here is the brisket at 3 days. Notice the dark color its getting. Going back in fridge for 3 more days.

DSC00668.jpg


DSC00669.jpg
 

nepas

New member
Today Is The Day

Today the brisket is ready to play :)

Ready to unwrap
DSC00737.jpg



Looks good.
DSC00740.jpg



Have HeadCountry on the brisket before it got sealed so no need for any more.......Maybe :)
DSC00741.jpg


DSC00742.jpg



In my MAK @225 with hickory.
DSC00743.jpg
 

nepas

New member
The wait is over

Finally got the brisket done. I normally dont FTC but this time i will. You should smell it :)

DSC00761.jpg


DSC00762.jpg
 

nepas

New member
I got the brisket sliced up and i cant eat another bite :p

DSC00770.jpg


DSC00772.jpg


BP

The taste on this brisket is unlike a smoked brisket. Its more on the lines like you would find at Ruth Chris or Mortons steak house. Even though it was wood cooked it does not have the distinctive smoke taste? Perhaps the bond made from the dry age?

Anyways it still came out juicy and tender. Going to do another for new years.


CarterQ

I have 2 steaks in the bags now.

DSC00707.jpg


DSC00708.jpg
 

TTNuge

New member
I suppose the skin like tough exterior prevented the smoke from permeating the meat. Maybe if you trimmed it a bit after aging and before smoking you may get more of a blend of aging and smoke.

Either way I put these on my Xmas list shortly after your posts began!
 
Top Bottom