55 day dry aged smoked Wagyu brisket

I purchased a couple of Wagyu briskets from Snake River Farms and thought I should try dry aging one. It’s not common practice to do so, and my curiosity got the better of me. I took a 15.54 lb. Wagyu brisket and placed it in a dry age bag:


Initially I couldn’t decide how long I wanted to age the brisket, but I ended up taking it to 55 days. At this point, it had lost a little over 3 lbs:


Trimming the brisket was a bit of a challenge, as the meat is so well marbled, and dry aging appears to soften the fat, making it pretty slippery:


After trimming, the brisket weighed 9 lbs 8.2 oz. I used some Dizzy Dust for the rub:

I kept the temp lower than normal, around 200 degrees. After 10 hours the brisket hit 185, I checked for tenderness. The probe went through it like a hot knife through warm butter:

The brisket was wrapped in foil and towels and allowed to rest in an insulated cooler for 2 hours. Upon slicing it, I noticed that the meat was just oozing fat and juices:

I sampled a few slices and it was just ridiculously tasty. The brisket was very tender, juicy, and rich, with an intense beefy flavor.
The next day I decided to use some brisket to make arepas. The marbling was still visible when slicing the cold brisket:

I made the dough for the arepas, using the recipe off the bag of P.A.N.:




The arepas were fried for 5 minutes on each side, then baked for 20 minutes at 250 degrees.

The arepas were stuffed with warm brisket, cilantro, sweet onions, roma tomatoes, and smoked montery jack cheese:



This made for an excellent meal. The arrepa was a perfect mix of crunchy and soft, and the flavor of the dry aged Wagyu brisket was not muted by the toppings.
For dessert, I made smoked torta de jojoto with smoked corn ice cream. Starting with some sweet corn, I smoked the corn cobs:



Evaporated milk was heated until simmering, and the cobs and corn kernals were added and left to soak for an hour:


The cobs were removed and the mix was pureed and strained:

Heavy cream and eggs were added to make a creme anglaise:

The mix was chilled and then churned in the Gelato Pro:

The torta de jojoto was made with smoked butter, smoked sugar, and smoked flour, along with eggs, milk, and creamed corn:





Fresh out of the oven:

Dessert is served:


The smoked corn ice cream was delicious. It had all the flavor and sweetness of smoke-roasted corn, and was velvety smooth and creamy. The torta de jojoto, while tasty, had more of a pudding texture than a cake.
Good eats.

This entry was posted in BBQ, Cold Smoking, Dry-aged steaks, Slavin' Over the Stove, Smoked Beef, Smoked Desserts. Bookmark the permalink.

11 Responses to 55 day dry aged smoked Wagyu brisket

  1. I just don’t have the words in my vocabulary to describe how good your food looks. You take it to a whole ‘nother level. Genius, pure genius!

  2. It all looks delicious! You have a new fan!

  3. Paul C. says:

    I just found out about your blog via thesmokering.com. I recently was banned because I posted my blog too early, but I am so glad I found your blog before I got booted. I will definitely be following your delicious/ballsy endeavors.

  4. Chris says:

    Extremely great post. As much as a SRF brisket costs, I’d be afraid to experiment on one like that but I’m glad YOU did!

    Was the difference with the dry aged brisket worth the process – would you do it all over again?

  5. Joe says:

    Hey, those arrepas made me want to buy a ticket to Colombia. Did you use Drybags for aging the brisket? I don’t know if I have the patience for 55 days.

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