This year I participated with a fantastic marbled dry aged beef brisket.
Some weeks ago I ask my butcher to dry age one for me.
I also decided to smoke the brisket until it hit the stall and got a good bark in my 22.5”WSM. I then switched over to my Weber Spirit to finish it wrapped in butcher paper.
This was one of the best briskets I’ve ever had or even made. This method and the fabulous quality of the meat came out just fantastic.
Here is the link to the forum entry:
Here are some impressions of this wonderful day: