I have one more bag left. I think I do another Strip loin with a big healthy fat cap like you suggested or possibly a rib roast from a Vacuum pack instead of precut. Those rib-eye posted above mine are what I want….

here we go again, we need more people to try this its almost like set it and forget it.

brisket (pastrami) in 160 days, 7 days wet brine, 1 day dry brine. 168 total days. 250 in smoker for 5, wrap and in for another 3 bump it up to 300 then let it sit for a few hrs.

was doing another brisket (pastrami) 7 day soak and 1 day dry brine. in pic top is dry aged about 1/3 smaller.

over all tender still flopped if you hold a piece on your finger. Not as fatty

bottom pic top reg brisket and bottom dryaged.

well check out pg 105 on smoker thread for sammach

What was the difference in taste, Chris?

its hard to explain. the meat itself smells more bolder and beefier unlike when you do a steak it has almost a butter popcorn (100 days) as far as it tasting and smelling like pastrami it was there, but not pronounced as strong as non dry aged. not sure even a 10 day soak would make a difference. still falls apart, not chewy.

well been MIA with cooking till now


240 days!! this was the point on the brisket


cut the pellicle off, surprising its the same thickness as 100 days
well my friend only had a webber charcoal grill. tried to use the deep red heat with no flame but every time you add a few it flared up. about 2 hrs later said its going in the oven 300 for 3 hrs, rest for 1. deep bold beefy flavor and just fall apart SO damn good.

pellicle going to be made in to broth and strained.




that's all folks

Wow, sounds great, Chris.

These were all done in the Umai Dry bags, right? Have you done more, got more coming behind them in the fridge?

gonna 1 up ya steve from a few days ago after you got yours out.


102 days was gonna take it out st paddies day but held on


bone in rib eye each cut about 3" straight on webber no seasoning

Wow, those look great, Chris!

and damn juicy, couldn't eat the last 4 cuts lol but did drink the juice

Holy SHIT . . . did it taste as good as it looked, Chris?

damn straight it was GOOD just pure beef and grill taste. This was the first, so I wanted to try with no seasoning. Unlike the steaks or brisket the pronounce of BOLD DEEP beef taste wasn't as pronounced here. Maybe the aging? fat content? It made quick cutting of pillicle due to the out layer of fat too.