Dry Aged Brisket
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This Burger has an INSANE Crust!!
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This Burger has an INSANE Crust!!
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Why your Brisket is DRY!
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Why your Brisket is DRY!
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Dry Ageing explained!!! #behindthescenes #butcherlife #bbqmeat
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Dry Ageing explained!!! #behindthescenes #butcherlife #bbqmeat
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YouTubeKeith Grant Master Butchers
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TikTokgugafoods
0:58
Why your brisket is DRY Your brisket might not be dry because you “overcooked” it… it might be dry because you finished it TOO HOT. As brisket climbs above 200°F, the muscle fibers tighten harder, squeeze out more moisture, and the flat starts drying out fast. That’s why I’ve been experimenting with pulling briskets around 195°F while they’re still slightly tight… then holding them at 150°F for 18 hours to slowly finish rendering collagen without blasting the meat with high heat. The result? A b
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TikToksmoketrailsbbq
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