Wagyu brisket cook

[Monty House]

I did this a few weeks ago and am only now getting to uploading the photos due to a computer upgrade.

American Kobe-style brisket; 13 lb. packer. Beautiful piece of meat. Cooked at 275-300 lid temp. 4.5 hours unwrapped (Dalmation rub) then 2 hours in butcher paper. Mixture of oak & pecan. (Probed at 1.5 hours and found pockets of resistance; left on 30 min more and it probed tender throughout.) Separated point & flat, and cut slices from each. All were perfect tenderness, i.e., slice-over-the-finger test with slight tug before it separates. Our guests went nuts for it, including one quasi-vegan who went back for seconds. Served with No. 5 sauce.

A bottom layer of KBB with Lazarri lump atop; added 20-25 lit briquets to start



Needed some help initially to reach desired temps!



The star of our show!!




Right on temp



Out and ready for carving..... 6.5 hours in





A groaning table.....with chicken drummies and a hungry college man hovering.....

 

[Tony R]

Looks like a success to me with the top of the line brisket....

 

[James Lake]

Great looking cook...nicely done sir. I have yet to do brisket, but I could only hope mine turns out as well as yours!

 

[Michael Goldman]

Great job..may i ask, where did you buy that fine cut.. Also ,would you share price??

 

[Bill Schultz]

That is a gorgeous brisket Sir, well done

 

[Monty House]

This came from a restaurant distributor (one off, special kinda deal), not mail order. I paid $4.95/lb. Last year, when I first found out they carried it, I was told $4.25/lb. I purchased prior to July 4th--high demand. I was told the price varies from around $3.95/lb - $5.25/lb. for these prime packers, depending on their supply, time of year, etc.

 

[Paul Kastner]

love it one day I will give it a try.

 

[Kim Drana]

Nice cook....I would love a taste of that brisket!

 

[Mike Cosgrove]

That's an amazing looking brisket, where did you get the Lazzari lump?

 

[Monty House]

Looking back at the buffet table reminded me of how much I love the accompaniments, e.g., avocado, Texas Toast, white onion, pickled jalapenos, baked beans with bacon, sweet corn. {drool}

 

[JimmyE]

It sure looks good! Was there a lot of trimming required? If there wasn't, then I think the price is justified.

 

[Peter Gallagher]

nice spread! everything looks like a success!

 

[RJ Banks]

Looks delicious. Great job.

 

[Chuck Dugas]

WOW!!!!!! Lost for words.
Chuck.

 

[Gary H. NJ]

I won't even ask the price but man does that look great!

 

[Mike Coffman]

Awesome looking brisket and sides!

 

[John Solak]

Brisket looks fantastic and nice looking spread too!!

 

[Levi M]

Looks good! I only tried Brisket once and it didn't turn out so good. Need to give it another try.

 

[Monty House]

Was there a lot of trimming required?

No, there wasn't a lot of trimming to get to 1/4" fat. I also didn't try and carve a lot out of the vein between the point & flat. (I normally would if I was doing the "Texas Turn" and slicing both point & flat together, but, since I was slicing them separately, I trimmed off most that fat vein after cooking.)

The slices of "moist" (point) were decadent. You could see little diamonds of rendered fat across each slice (against the grain, of course....).

 

[Andy Beers]

Great lookin cook