Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: sliding_billy on August 03, 2013, 03:49:46 PM
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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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Gonna be good - look forward to the updates.
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Gonna be good......
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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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That should be some excellent brisket!
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That is one good looking brisket, Nice color and looks like a big steak. That's going to be good!!
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My knife, fork and appetite are waiting...
Art
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Where'd you get the brisket?
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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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Looking very good SB. Don't keep us hanging too long, these briskets are like BBQ porn! LOL!
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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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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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Slawsa and a briskie...whodathunkit..... 8)
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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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That's some juicy looking brisket ... nice job!
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Wow..that makes my mouth water!
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Wow! Reminds me of a meal I had with a couple of great guys at the Pecan Lodge
Not long ago!
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Very nice SB! That wagyu brisket is makin' my tongue wag!!! :P
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That looks amazing!
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Brisket looks delicious.
Mike
Sent from my iPhone 5 using Tapatalk
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That looks good
:P :P :P :P
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That looks like delicious brisket!!! I can about taste it!!! Don
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OMG that looks great!
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Great job!
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Nice looking brisket! A great meal here.
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Looks delicious, great job!
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Send some to my address. I'll even share with Tim and his wife. Looks fantastic!!
Art
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Wow! Reminds me of a meal I had with a couple of great guys at the Pecan Lodge
Not long ago!
Great guys? Were you there with someone else? :D Oh wait, you mean me and Tim... :o