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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Lund: Okay, so i had the saw already! But, you could buy cedar shingles (shakes) that are about the same thickness and length. I believe a bundle of...

I wrote up the kobe experience on my blog - it was a bit lengthy to post here. Check it out at: fishpimp.blogspot.com

Wagyu is the breed of cow, like angus or herford.

Brian is correct. Planks are intended to b eused on direct heat for short periods of time. The direct heat burns the bottom of the plank & the smoke passes up through the wood into the fish. They would be pointless in the WSM, as the wood wouldn't be close enough to the heat to burn. No burn, no...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rick Jones: I've smoked a couple of Kobe Briskets, and they do cook extremely fast compared to choice or select briskets, right around 45 minutes/lb...

You're gonna hate me for this - but I work for a meat/seafood company and my cost on it is around $3/lb. The farm doesn't have a market for the chucks & briskets yet, so they discount these for meat packers who grind it for burgers. This one was actually free - I'm cooking it off for a training...

Has anyone smoked a Kobe Beef Brisket before? I'm wondering if/how the time will differ because of the ridiculous fat content. This chunk of meat I'm fixin to cook is marbled like a prime New York!