Name: Dry Aged Smoked Brisket
Prep time: 15 min
Total time: 15 min
Yield: 8-12
Ingredients: 11-14 LB – Brisket (packer cut); ¼ Cup - Mustard; 1 Cup – BBQ General SPG Rub

Recipes

Dry Aged Smoked Brisket

Follow our guide on how to dry age brisket and smoke it to perfection. Dry aging the brisket first allows for added flavor and juiciness. These steps are simple and easy to follow, starting with an 11-14 pound packer cut brisket.

Dry Aged Smoked Brisket

Rated 5.0 stars by 1 users

Servings

8-12

Prep Time

15 minutes

Cook Time

8-12 hours

Follow our guide on how to dry age brisket and smoke it to perfection. Dry aging the brisket first allows for added flavor and juiciness. These steps are simple and easy to follow, starting with an 11-14 pound packer cut brisket.

Ingredients

11-14 LB – Brisket (packer cut)
¼ Cup - Mustard
1 Cup – BBQ General SPG Rub

Directions

1. Clean and sanitize the inside of the curing chamber.
2. Place Brisket in Reserve 50 Dry Ager.
3. Set to 38 degrees F. Set Relative Humidity to 75-80%.
4. Remove After 45 Days.
5. Trim fat and fat cap of the brisket down to ¼”.
6. Slather the brisket in mustard and then season generously with PS Seasoning BBQ General.
7. Allow to rest at room temperature while you preheat your smoker.
8. Preheat your smoker to 180 degrees F on 'Smoke' setting.
9. Insert a probe into the thickest part of the brisket to monitor the temperature.
10. Smoker for 1 hour.
11. Fill a sawdust pan ¾ full with sawdust and dampen with water.
12. Place the sawdust pan directly on the heating element. Smoke for 3-4 hours until the internal temperature of the brisket reaches 165 degrees. Run wit dampers wide open to help build bark.
13. Wrap the brisket in butcher paper and then place back in the smoker.
14. Carefully remove the sawdust pan.
15. Change the setting to 'Cook' and increase the temperature of the smokehouse to 250 degrees. Run with the dampers open only a sliver.
16. Cook until the internal temperature reaches 203 degrees.
17. Remove from the smoker and place in a cooler to rest for 1-4 hours.
18. Slice and enjoy!

Recipe Video

Dry Aged Smoked Brisket

1 Comment

Gilbert Duran Jr
Apr 24, 2024

I dry age my brisket in a small refer in a shed that I have the temp set at 38, 39 degrees. I take my brisket out of the vacuum sealed pack dry it off completely with paper towels put it in full 2 inch deep hotel pam and set another hotel pam sam size full of rock salt under brisket and cure for 38 days. Smoke my brisket at 250 for 7 hours or too a temp of 200.

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Dry Aged Smoked Brisket

Dry Aged Smoked Brisket

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Dry Aged Smoked Brisket

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1 Comment

Gilbert Duran Jr

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