Frozen brikset

[Richard Marquez]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h:
Richard, cook it frozen. I do it all the time. Great smoke ring. You just have to delay putting in any temp probes until it thaws a little </div></BLOCKQUOTE>

Wow frozen huh? Do you rub once it's thawed as well? Don't know if I want to do my first Wagyu frozen though.

 

[Larry Corall]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The FDA/USDA dumbs down answers for 'consumers'. They also tend to sweep everything - in this case 'perishable foods' - into one category. Not so fast. Uncooked roasts that are frozen and destined to be thoroughly cooked are not the same as cooked meats that have been frozen that one wants to reheat. </div></BLOCKQUOTE>
Never thought of it this way. As a recently come out of the closet sometimes counter defroster, I do have a question.
Why does it matter if that roast is destined to be thoroughly cooked or destined to be reheated - once I hit the 40 - 140 degree threshold? I'm still subject to cultivating bacteria. Isn't that why we're supposed to refrigerate leftover meats within 2 hours?

 

[Paul H]

Richard, I slather the frozen brisket with mustard then add the rub. I treat it just as I would a brisket that wasn't frozen.I started doing this because I didn't have enough room in my fridge to defrost all the meat I was cooking. I do pork butts the same way. I agree with you on the Waygu. I'd probably want to do that one unfrozen. Only downside I've found to frozen brisket is the size of the piece of meat. You'd better make sure it fits on your smoker BEFORE you cook. Trimming to size frozen results in some challenges

 

[Richard Marquez]

Well guys the 13.46 lb beauty was delivered today. I was pleasantly surprised that it was not frozen solid. I may get away with less water and more fridge time.

So for this cook I'm doing my first wagyu brisket with my new Maverick 732 and new Thermapen. Also throwing on a 6lb pork shoulder for some ABT's. Throw in some mac and cheese and baked beans and you have the potential for one helluva BBQ. I say potential because I still have to get it right in order for it to be magical

Thanks for all the responses and help info. I'll post pics of the finished product.

 

[Richard Marquez]

Ok guys, here are the results! Wish I would've taken more/better pictures, but the alcohol was flowing nicely by the time the goods were coming off the grill.

Wagyu almost ready to come off

Flat ready to be sliced. I walked outside shortly after this pic and my wife finished the job. Bummed that I didn't get a pic just after the process.

Point seperated, cubed and and placed back on smoker along with some ABT's. Can't see it but the bottom rack is full of ABT's.

And here we have a plate of the finished product. Brisket, pulled pork, 1 ABT, burnt ends, MacNCheese and baked beans.

The brisket was "tender" after 14 hours. The frist 6 hours or so I maintained temps between 205-225. The remainder of the cook was between 230-255. I reached tender about 187 internal. Intersetingly enough the 6lb pork shoulder took darn near as long as the brisket.

Brisket was, in a word, outstanding. Doesn't matter what anyone says, there is a significant difference between wagyu and any other. Great texture and taste. Guests were raving about it, which was nice. Only one negative, if you want to call it that, there was very little smoke ring. Barely. But the meat itself had a nice smokey flavor, so no worries.

The burnt ends were also outstanding. It's amazing how fat could taste so good. Like "gravy", as someone on this board once described it. These were also a big hit.

The guests really enjoyed the food. Constant compliments about everything really. Only thing left in the end was a handful of pulled pork and a load of the baked beans and Mac and Cheese

Thanks again to all for the great advice that helped achieve such a GREAT result!