Nick2cd

i use my egg several times a week. the repair has held up perfectly. i couldn't ask for a better outcome

i generally foil wrap around 160'ish. never tried butcher paper. choice grade meat from sams club.

I'm definitely on board for the franklin method of salt and pepper. will this produce a crisp bark in a kamado? aaron uses stick burners.

I've done several briskets (not quite as many as aaron franklin....maybe 10) and i've only been happy with one rub. of course, i didn't take good notes on that rub so I've not been able to re-create it. naturally, i turn to the brotherhood for advice. what have you guys had success with? i prefer a rub recipe with spices i can put together as opposed to an internet order. my last several attempts have tasted good but not had the slightly crisp bark that sets up and sticks to the meat.

Will it work on a large big green egg?

here's what i see as being a problem.....a brisket is thin and flat. in other words, it has a large surface area to volume ratio. by the time you trimmed off the outer layer of desiccated meat, you wouldn't be left with much. also, i believe dry aging is most beneficial to beef that will be cooked rare to medium. since you cook a brisket to 200 degrees, i don't think you'd get much benefit from the dry aging process. of course, i've never tried it, so i could be completely off the mark.

Any time! I think Japanese hand tools are to woodworking what kamados are to grills. I haven't spent much time over on the wood talk forum. I would have asked you there but it's prime grilling season so I've been over here much more regularly.

Very cool! I'll have to try this method. Thanks for posting

This looks great! I had one become probe tender at 192 as well. Had me scratching my head, but that's BBQ I suppose. It's ready when it's ready. Anyways, great cook. Btw, I need to talk with you about Japanese hand tools sometime. I've recently had an itch to get started in them.

Bosco, do u cook on the regular grates or in cast iron?

I've heard these don't take as long to cook due to decreased moisture content. Is this true?

Those look good! Definitely more marbling than the choice ribeye I aged.

This was most likely the longest month of my life. it was tough going 31 days, but i made it. this was a choice, boneless ribeye primal. the color and texture blew me away. this is the first time i've attempted dry aging. these were the first couple steaks i cut. i hadn't trimmed the desiccated exterior at this point. sadly, these steaks are for a big family trip to the beach. i have to wait a bit longer to try them. they went straight into vac seal bags and then to the freezer. i look forward to trying this again. i think i'll try 45 days next time. btw, this was open air in a refrigerator over a bed of salt.

I'm doing it open air....no umai bag. I think I'll go 35 days.

Sorry to hear of your bad cook, but it's all part of the process. This is just my 2 cents and it's worth what you paid for it, but.....skip the tilapia. They're a bottom feeder (eat their own excrement). They're often farm raised in deplorable conditions (in China nonetheless). Personally, I won't feed it to my family. I'd recommend mahi mahi. It will lend better to grilling given its texture. Great flavor as well. Not expensive. Again, just my opinion.