60 Day Dry Aged Brisket Pastrami Experiment | Smoked on a Stumps Smoker | 4K

60 Day Dry Aged Brisket Smoked Pastrami. The Sher Wagyu Brisket was dry aged for 60 days in the Dry Ager DX1000 fridge. The pellicle was trimmed and then the Brisket was brined for 6 days. After washing off the salt the Brisket was rubbed before being smoked in the Stumps Smoker, producing the most amazing Dry Aged Home Made Pastrami.
We ask questions, such as 'Can you make Dry Aged Pastrami?' 'Is Dry Aged Pastrami better than normal Pastrami?"
This is part of a series of videos
- Separating a Brisket Point from the Flat - • Trimming and Separatin...
- Step by step Brisket Pastrami cook - • Smoked Pastrami | Wagy...
- Dry Ager DX1000 Review - • Dry Ager DX1000 Review...
- Stumps Smokers Junior Review - • Stumps Junior Gravity ...
- Hot and Fast Brisket incl Trimming - • Hot and Fast Texas Sty...
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[@brookesprecision6272]

Wow that looks incredible !!

[@HectorsSmokeHouse]

Many thanks 😊

[@ronniesuburban]

Looks terrific. Glad you left a little fat on the outside this time. I had a feeling you'd like that. I think you're right that there's probably no reason to waste an aged brisket on this because what little additional flavor you gain doesn't justify the reduced yield. But you're a baller for trying it!

[@HectorsSmokeHouse]

We've been eating all week and it's been fantastic but the loss during the process wasn't worth it. But I had to try as I needed to know 😁 I'm just happy that it was still incredibly tasty and it didn't go to waste.

[@CUBEOFSIX]

Yum 😋

[@grantcrawford823]

Hey mate, enjoyed the video. Fellow Melbournian here, just wondering where you get your Wagyu from? Also interested in getting a Dry Ager. Are the salt blocks necessary? Cheers

[@HectorsSmokeHouse]

Hi Grant, great to see a fellow Melbourian on here. You can buy the Sher Wagyu from Kellys Meat in Tooradin. He delivers all over the city. You do need the salt blocks, they definitely draw out the moisture from the meat

[@petepan9696]

What’s the brine though. No info

[@michaelireland9592]

Americans love Australians i want to visit so bad!

[@elway313]

How do you like the bbq guru

[@HectorsSmokeHouse]

I love them Jarard. I've used them on my Stumps and Komodo Kamado and they never miss a beat. Also used them all of the time in Competitions and they've allowed me to get great nights sleep. I have 2 Digi Q's but am tempted to order the new Ultra Q.

[@elway313]

@@HectorsSmokeHouse yes just I'm interested in buying vertical insulated smoker and looking at get a bbq fan and just trying to get info on a good one to purchase

[@HectorsSmokeHouse]

@@elway313 I don't think you can go wrong with BBQ Guru, the original and the best. I've tried a couple of other brands but always come back to the Guru :-)

[@elway313]

@@HectorsSmokeHouse i was wondering how far of a distance can i control the temp with the guru like can i be far away and control my temp like im 30 miles can i still be able to go app and control the temp

[@HectorsSmokeHouse]

@@elway313 you need one with a cloud access. Not just bluetooth or normal wifi. The Ultra Q is the one that will allow you to go to the shops etc and still be able to control your cook.

[@ahmedalzayer3593]

Looks good, but I don’t understand why would you brine it after dry aging? Isn’t the point is to get rid of the beef moisture?