dry aged brisket

Anyone who loves meat as much as we do is sure to appreciate beef brisket. Brisket is cut from the breast section of the animal, it is a tough cut of meat which allows it to yield the best results from being slow cooked or dry aged. Although typically, brisket is a cheaper cut of beef, you might be wondering whether it is worth even dry aging it. Dry aging is a speciality process usually only done on quality cuts of meat in high end restaurants and butchers. However, here at Steak Locker, we don’t think any cut of beef should be neglected. Dry aged brisket is delicious as dry aging is unique in its ability to naturally amplify flavors within meats. 

Following our dry aged brisket recipe is perfect for creating a tasty brisket with an earthy, funky flavor, great smoke profile and delicious burnt ends.

Dry Aged Brisket

What you need:

  • 8-10 LBS Brisket with Flat Cut, Point Cut and Fat Cap On
  • Paper towels
  • Steak Locker (Dry age fridge)
  • Knife
  • Smoker
  • Aluminum foil
  • Thermometer

Step 1: 

Be sure to purchase brisket with as much of the fat cap as possible, pat it dry with a paper towel and cut away extraneous bits from the underside to make it one smooth muscle. It’s an uneven cut of beef so you can expect that the dry aging may be a bit uneven.

Step 2:

Place the Brisket into the Steak Locker for about 21 to 28 days. Once completed, it will weigh a bit less from the water evaporation and will cook in less time.  It’s normal for the color to turn a deep purple, rather than the red color of a fresh brisket.

Step 3:

Remove the thin layer of pellicle by cutting a small piece with the tip of the knife then sliding the knife across the muscle while holding the cut piece. Repeat this process until all is removed around the cut. Leave the fat cap in place and do not remove it.

Step 4:

To smoke the brisket, it will take approximately an hour and a half per pound at 225 degrees. This depends on the temperature consistency of the smoker. So, this 8 LBS brisket can take approximately 12 hours in the smoker.  An internal thermometer is helpful to know where the temperature is in the muscle during smoking. 

Step 5: 

Once the brisket gets to the internal temperature of 170 degrees, wrap it in aluminum foil and return it to the smoker until the internal temperature hits 190 degrees. At this time, any glazes or burnt ends techniques can be applied.

Overview of dry aged brisket

If our dry aged brisket recipe has got your mouth watering and sounds like something you need to try, we would love to see your results. Please take a moment to tag us in your dry aging results on social media. To find out more about dry aging, our dry age fridges or to see more recipes, head over to our blog page.