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60 Days DRY-AGED BRISKET Experiment | GugaFoods

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Brisket is the passion of everyone that loves BBQ. That is a FACT. So, I decided to combine 2 things I love most about American BBQ, low and slow and Dry Age and see what would happen with this brisket. I dry aged it for a total of 60 days to see what would happen. The results are so surprising that I am still in shock of what actually happen. I am bringing this to the comments down below.

* Get the Slow n Sear
https://abcbarbecue.com/product/slow-n-sear-2-0/?afmc=1l

* Dry Aging Equipment *
UMAiDry site: https://umaidry.com
Steak collection: https://umaidry.com/collections/steak
Brisket/Bone-in/Short Loin: https://umaidry.com/collections/steak/products/copy-of-umai-dry-aged-steak-artisan-meat-pack-ribeye-striploin

* Butchering Knives *
Slicer: https://amzn.to/2OXaoa2
Boning: https://amzn.to/2RbS12R
Filet: https://amzn.to/2Qn2KGl
Chef: https://amzn.to/2RlcEJY

* If you already have a vacuum sealer, there is no reason to buy the whole kit. Just get the bag and start dry aging.
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Steps on HOW TO SMOKE BRISKET LOW AND SLOW
– I cooked it for @ (250°F / 121°C) until point temp reached 150°F / 65°C

– Then I used the Texas crunch technique until point temp reached 185°F / 85°C (I usually take it out at 205F°F however it was probe tender at 185°F so it was time to take it out)

– Let it rest for 2 hours in a cooler wrapped on the foil and a towel to keep it warm.

* Sterling Silver Premium Brisket by Grand Western Steaks
Their Website: http://bit.ly/2ConGtC
Use Code "SVE" for 10% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!

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Chef Knives: https://goo.gl/iyiknP
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! 🙂

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#Brisket #DryAge #BBQ

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