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Author Topic: Wagyu Brisket  (Read 1719 times)

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Offline sliding_billy

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Wagyu Brisket
« Reply #-1 on: August 03, 2013, 03:49:46 PM »
I decided to only cook the wagyu brisket (and freeze the two wagyu tri-tips) that I bought this week.  After trimming the fat cap to about 1/4 inch, I had about 9  lbs left.  I rendered the fat down and got a couple of cups of tallow and a plate of crackings (did that a couple of days ago and forgot to take a pic of it before trimming).  Meat rubbed and on the offset at 7AM this morning.  It has been a while since I did anything that large that was not cooked overnight.  The family alread had lunch plans, so I figured this would be ready for dinner and some leftovers for tomorrow.  The crackings in the picture aren't finished yet.  This is just them after straining the tallow.  I'll get them dried out and cooked up to snak on while I wait for the brisket to finish.  ;)  Be back in a few hours.

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Offline drholly

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Re: Wagyu Brisket
« on: August 03, 2013, 03:50:48 PM »
Gonna be good - look forward to the updates.
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Offline Pappymn

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Wagyu Brisket
« Reply #1 on: August 03, 2013, 04:33:35 PM »
Gonna be good......
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Offline UWFSAE

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Re: Wagyu Brisket
« Reply #2 on: August 03, 2013, 04:42:52 PM »
Makes the babybacks I've got in the smoker today seem sad by comparison ...  :'(

I'm anxious to see your results ... don't keep us in suspense for too long!
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Offline muebe

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Re: Wagyu Brisket
« Reply #3 on: August 03, 2013, 05:34:51 PM »
That should be some excellent brisket!
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Offline Keymaster

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Re: Wagyu Brisket
« Reply #4 on: August 03, 2013, 05:38:46 PM »
That is one good looking brisket, Nice color and looks like a big steak. That's going to be good!!
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Offline ACW3

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Re: Wagyu Brisket
« Reply #5 on: August 03, 2013, 05:53:11 PM »
My knife, fork and appetite are waiting...

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Online Ka Honu

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Re: Wagyu Brisket
« Reply #6 on: August 03, 2013, 06:20:59 PM »
Where'd you get the brisket?
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Offline smokeasaurus

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Re: Wagyu Brisket
« Reply #7 on: August 03, 2013, 06:25:38 PM »
Quote from: UWFSAE on August 03, 2013, 04:42:52 PM
Makes the babybacks I've got in the smoker today seem sad by comparison ...  :'(

I'm anxious to see your results ... don't keep us in suspense for too long!

I normally wet age select grade briskies so I am really looking forward to this cook  :)  and I am doing Slawsa dogs..... ;D
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Offline hikerman

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Re: Wagyu Brisket
« Reply #8 on: August 03, 2013, 06:45:54 PM »
Looking very good SB. Don't keep us hanging too long, these briskets are like BBQ porn!  LOL!
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Offline sliding_billy

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Re: Wagyu Brisket
« Reply #9 on: August 03, 2013, 07:34:22 PM »
Quote from: Ka Honu on August 03, 2013, 06:20:59 PM
Where'd you get the brisket?

My local butcher shop is a top notch place.  They stock it semi-regularly and will special order if not on hand.
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Offline sliding_billy

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Re: Wagyu Brisket
« Reply #10 on: August 03, 2013, 07:35:34 PM »
Quote from: smokeasaurus on August 03, 2013, 06:25:38 PM
Quote from: UWFSAE on August 03, 2013, 04:42:52 PM
Makes the babybacks I've got in the smoker today seem sad by comparison ...  :'(

I'm anxious to see your results ... don't keep us in suspense for too long!

I normally wet age select grade briskies so I am really looking forward to this cook  :)  and I am doing Slawsa dogs..... ;D

Coincidentally, I had Slawsa on the plate with the brisket (with some flat bread).  It is a really good compliment to the fatty meat.
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Offline smokeasaurus

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Re: Wagyu Brisket
« Reply #11 on: August 03, 2013, 07:38:35 PM »
Slawsa and a briskie...whodathunkit..... 8)
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Offline sliding_billy

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Re: Wagyu Brisket
« Reply #12 on: August 03, 2013, 07:49:00 PM »
As much as I hate eating late in the day, the wait was worth it.  The really nice thing about this brisket was how large the point was (I only got about 5 slices of flat).  I actually ate almost all of the flat myself, but that was just because I know the point will reheat better tomorrow.  I was not disappointed in the brisket in any way.  Hard to say what was the cook and what was the meat, but the forces of good were on my side today.  The flavor profile was amazing.  The cookie turned out great.  The fatty slices just melted in your mouth.  Even the jus turned out fantastic (so good that I included the picture of it and may freeze it for injecting some arm roasts).

P.S. I suck at remembering to take finished plate shots, but the rest of the meal was assorted fruit (watermelon, kiwi, orange, plumb), flat bread and a garnish of Slawsa.

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« Last Edit: August 03, 2013, 07:52:44 PM by sliding_billy »
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Offline UWFSAE

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Re: Wagyu Brisket
« Reply #13 on: August 03, 2013, 07:55:00 PM »
That's some juicy looking brisket ... nice job!
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