It was vintage 2010. Acid balance good enough for some cut with the beef.
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Missed the name on the above post, saw the pics and said to myself “that’s totally Tuite.” #nailedit
Won a purebred Aussie wagyu tri-tip in a razzle and saw that the purge was brownish colored when it arrived. Every day is a good day for a $100 tri-tip I guess, so opted to cook immediately.
Used ornamental cherry from a buddy’s yard for smoke and did a slower “reverse-sear,” which gave me a heavier smoke profile and a crazy dark red color. Definitely a fun cook, as the smoke is great with the wagyu fatty goodness!
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Looks great! I smoked a tri-tip with oak last night but failed in my photo duties. If there is any left tomorrow I’ll follow up.
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Gotta be honest, I’m a little concerned with the dry-aged brisket. Half of the flat is .5” thick on a fat day, so am thinking I may need to cut it off and punt directly to burnt ends. Did you trim the flat aggressively, or deal with jerky?
I think I’m supposed to say that this is the wagyu of pork, it tastes better than any wagyu beef and my life is changed forever. Well, Homie don’t play that game.
Trimmed and seasoned. Skirt steak got a carne asada seasoning with piquin chili and lime. The pluma got salt, pepper, onion and garlic. Pluma was much more tender but both were tasty.
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Flannery NY, cooked at 200 in the Breville for a while, then seared in beef tallow in an iron skillet.
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Final thoughts on the Flannery dry-aged brisket cook. Probably better on the smoker thread, but given the convo here, will leave it here.
Great thing about dry-aged brisket is that it’s already trimmed down like crazy; I probably saved 15 mins of trim time, easily. The fat side was “sticky,” which was a new experience, but I was still able to trim it down in places. I was able to get enough usable fat to render down and use when I wrapped, which put the dry aged flavor profile on steroids, while helping with moisture.
Based on the notes above, as well as a couple of YouTube videos w/dry aged briskets, I planned on a 9 hr cook between 225-250 (pecan) with a 1 hr rest. Probably could have used a longer rest, but that allowed a 6AM alarm and getting the meat on by 7AM. Much nicer than 12-15 hr cooks 
As noted above, a significant part of the the flat was thin, curling 2 hrs in, and that was after a fairly aggressive trim. It got to the stall relatively quickly (2.5 hrs-ish) and hung there for a couple more hours, at which point the flat started to creep up while the point continued (point was pointed towards the firebox). I opted to wrap at 175, as I wanted to get the rendered fat on the flat, given the point wasn’t moving. Good call, as it took another 3 hrs to go from 175 to 185. Bend test indicated it was time to pull, which was probably 5-10 degrees lower than I’d normally pull off the heat.
The brisket was an umami-bomb with stereotypical flannery dry aged profile - supper nutty and rich. The flat was marginally over-cooked, but still came out great and the curl relaxed during the wrap. The point was outrageously good and crazy juicy, although the fat didn’t render as much as I would have liked. I’d pay a premium for just the point and let them use the flat for burger meat, as the reduced moisture due to the dry aging really makes it difficult to cook together (from my experience, which is ~20 briskets? Not a lot, for certain). Pics below. Will add if I get any of the sliced meat; I wasn’t taking the pics, as I was juggling 3 racks of ribs, salmon and some chicken, too 
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@Brian_Tuite Next time try the 4 bone pork roast from Campo Grande. I trim into chops and they are the best pork chops
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+1 I had one of those as well. My BGE went nuclear when I wasn’t looking and I overcooked it. I was sooo PO’d. Was still tasty but a mere speck of what it could have been.
I feel like the guy in My Cousin Vinny getting grilled on the stand; “Do you want me to believe that a brisket cooks in your smoker in 4-1/2 hrs when it takes the entire brisket cooking world 9-12hrs?”
“I guess I’m a fast cook.”
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dry aged and wagyu briskets cook much quicker
There’s “quicker” and then there’s “warp speed ahead, Sulu!”
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Agreed way faster than Waygu. Not even close for me
had to trim 4lbs off of our group’s
Flannery Dry Aged Brisket
Dayum, this is tasty stuff!
Was done nearly as quickly as Forrest Gump. Sat in the cooler from 10:30am til 5:30pm. Was dripping with goodness when I unwrapped it. Passed the taste test with everyone at the table, passed the finger test with me. Flavor was off the charts. Would buy again given the opportunity.
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That brisket looks fantastic! Seems like the reduced time to cook these dry aged briskets might be a huge selling point. I would make brisket way more if I knew it wouldn’t need to be started in the middle of the night.
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I’m finding that prime brisket cooks much faster. The dray aged was another hour quicker but I could start a prime brisket in the morning for dinner that evening no problem.