75 Day Dry-Aged Texas Style Brisket Experiment - Is It Worth The Hype? 100% Umami Flavor - UMAi-Dry скачать в хорошем качестве

75 Day Dry-Aged Texas Style Brisket Experiment - Is It Worth The Hype? 100% Umami Flavor - UMAi-Dry

In this episode, I smoke a brisket Texas-Style that was dry-aged for 75 days in my fridge. It is unusual to dry-age brisket, it is a cheap cut that is cooked low and slow to make it soft and seasoned with a ton of rub to give it flavor. The test was to see how well dry-aging works on the brisket: does it make a difference, does it intensify the flavor, is the flavor good, and in the end, is it actually worth all the work? Smoked on the Kamado Joe Big Joe Texas style. The dry-age brisket was extremely flavorful, full of funky, mushroomy, earthy dry-age flavors. The fat changed in the meat and almost completely rendered out during cooking, our brisket was sitting in a puddle of rendered fat when we opened it. It is hard to describe it, you have to see it for yourself! See recipe here: https://www.fogocharcoal.com/blogs/co... Video shot and edited by Juan Diaz - http://juandiazfilmmaker.com/ ------------------------------------------------------------------ If you’re looking to start cooking, have FOGO CHARCOAL delivered directly to your backyard! http://bit.ly/FogoCharcoalCollection - free shipping on all orders over $35! #Brisket #DryAged #BBQ Let us keep you posted and follow FOGO Charcoal to get in on recipes for good experiences: Instagram:   / fogocharcoal   Facebook:   / fogocharcoal