Is dry aged beef really better than normal beef? Well, let's find out with this recipe for smoked dry aged brisket.
Course Main
Prep Time 30 minutesminutes
Cook Time 13 hourshours
Total Time 13 hourshours30 minutesminutes
Ingredients
12-17lbBrisketpreferably dry aged
2TBSCoarse kosher salt
¼cupJeff's Texas style rub
¼lbbutter1 stick
5feet24-inch uncoated butcher paperfoil also works
1each Full size pan
Instructions
Trim Trim large areas of hard fat from edges of brisket and all fat and silver skin from the meat side of the flat.
Place To keep the smoker clean, place the brisket into a full size foil pan, fat cap side down.
Dry Brine Sprinkle about 2 TBS of coarse kosher salt onto meat side of brisket flat and let sit for 20 minutes.
Season Apply about 1/4 cup of Jeff's Texas style rub to the meaty side of the flat and point as well as the sides of the brisket.
Fridge Place brisket into fridge overnight or up to 48 hours before cooking.
Set up Set up smoker for cooking at 225-240 degrees using indirect heat. If your smoker utilizes a water pan, fill it up.
Cook Let the brisket cook for about 6 hours or until it reaches 160 degrees internal temperature.
Wrap Wrap the brisket in unlined, uncoated butcher paper or foil and place it back into the smoker to finish cooking.
Cook When the smoker reaches between 198-203 degrees it is finished. A sharp object such as a long toothpick or meat probe should go into the meat with no resistance.
Rest Leave the brisket wrapped and place it into an empty cooler to rest. Fill in any extra space with paper, towels, etc. to insulate the container.
Slice With the brisket on a cutting board, separate the flat from the point. Slice the flat across the grain. The point can be used to make burnt ends (search burnt end recipe on this site)