In this video I take the next step in my dry-aged brisket experimentation. 19.47 lb USDA Choice and the results were amazing! After the trim, I smoked it over hickory.
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This was a basic, "Old School" smoke. I ran my smoker at 250ºF burning hickory wood the entire time. I did not add water to the cooker on this cook and did not wrap. Could this be the next "Competition Brisket" trend? Let this pitmaster know what you think!
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Brisket cook:
I rested the brisket prior to the cook (at room temperature) for about one hour. After the brisket was rested, I applied "Head Country" marinade and the two rubs. Again, I let the brisket rest allowing it to "sweat" through the rub.

I was burning hickory in my offset with a temperature of 220º to 225ºF.

My plan was to cook the brisket without wrapping until "probe tender". One thing I noticed about this cook is it never hit a stall.

This brisket was done in 8 hours and forty-five minutes. I pulled it from the pit, wrapped it and rested it in a cooler for a couple of hours before slicing.

Upon slicing the brisket in half the first thing I noticed was how juicy it was. Juices were flowing like a waterfall. It was crazy!

The flavor was very different than your typical brisket. It had a much more concentrated flavor, very rich and earthy, almost like a really good steak, but it didn't lose that brisket character.

Would I do anything different? I am very pleased with dry-aged briskets so far. My 30 day experiment is what motivated me to do a 60 day. I think I could have cooked this one a tad longer however. Although it was very tender, I think I could have pushed it a little longer.

My next dry-aged brisket will be 45 days long.

Cheers!

Greg