my wagyu brisket results


 
jay k.

jay k.

TVWBB Member
Guys check this out.
Got my brisket from Snake River Farms
smoked @ 190 for an hour
continued @ 250 for around 8 hours
held in a cooler for 3 hours

pre smoke pics


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nice to see pumpking made it up your way. Southern Tier is in my back yard yet I see it all over the US.

Nice work on the brisky!
 
I really enjoyed the brisket and it was my best one to date. I would not worry about the cost of it $60 plus shipping $24 for an every once in a while thing

my friedns were fighting over the fat cap with the bark that I had trimmed off. The fat kind of melted in your mouth, some one described the fat as a gravy.

to tell you the truth I did not weight it at all
SNF says 14+ lbs
 
Fanastic looking brisket. Makes me think it might be time to fire up another.

On a more humourous note.... pretty sure we have the same wedding ring!! haha
 
It just means that you wrap the brisket in foil and let it rest to redistribute the juices inside of the meat. If you don't let it rest all of the juices will come rushing out and you'll ender up with a much dryer finished product. You don't need to wait that long, although it won't hurt anything too. Especially in a cooler because it will stay nice and warm. Besides it often makes timing easier to have the meat ready much earlier, then you can concentrate on sides at the last minute!

There was an article posted a while ago by G.A. Green in the grilling forum. It is here and worth a look.

Clark
 
Wow, you got so much counter space that you can waste that much of it on empties? Color me jealous. Good lookin' brisket, now you made me hungry!
 
Great observance with the counter thing Mary. I noticed the same thing. lol. I don't want to say my wife and I are messy but we would never have room on our counters for a collection like that. Bob
 
jay,

Please email me on how you prepared ti and cooked it, I just bought a 18" WSM and would like to know and what rub, so I can order a wagya from snake river

Thanks

Michael in San Antonio
 
Mary,

those bottles were all from one day. Super bowl time and my friedns love good eats and craft beers.

Geno,

Email sent
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Snake River Farms </div></BLOCKQUOTE>

Nice! I am going to have to try one of those after I practice on some "normal" beef first.

Oh yeah and I love me some Pumking Ale!!!!!!!! That stuff is awesome.

Later,

Eric
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">A bar here in town had Pumpking on tap absolutely delicious. </div></BLOCKQUOTE>

Pumking on tap.... I am jealous! I had to have a friend ship me some from NY since it is not on the approved list in TX.
 
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