Jerome D.
TVWBB All-Star
Happy New Year everyone! Just wanted to share some pictures of a wagyu brisket that I cooked for my family's New Years Day dinner. It came out terrific and my family really enjoyed eating it, but...man...it...was...rich. I'm glad I tried it, but it's definitely just a rare treat for special occasions - the very expensive price alone automatically makes it a special event for my wallet. Having finally tried one, I can see why some competition teams use wagyu briskets, where they have just one chance to impress a BBQ judge with a single bite.
It was a 13 lb packer brisket from Snake River Farms. After opening the Cryovac, the level of marbling was immediately obvious in the striations of fat running through the flat portion of the brisket (the marbling in the point portion was otherwordly). After trimming the fat cap to a more uniform thickness, I seasoned it with just salt and fresh ground black pepper.
The cook was done on my old Performer with the Cajun Bandit stacker at 275°F (cook temp chosen per instructions from Aaron Franklin's BBQ book) with Wicked Good lump as the fuel and pecan chunks for wood smoke. Wrapped in foil at 170°F internal temperature. After reaching an average internal temperature of 200°F based on multiple Thermapen readings at different regions of the brisket, I wrapped the foiled brisket in a towel and let it rest in the styrofoam cooler that the brisket was shipped in.
Finally, here are some photos of the brisket as it was being served, both in its black meteorite form and carved up. I served the flat as slices and the point chopped up as sauce-less burnt ends. Needless to say, the flat slices were quite tasty, while the meat from the point was some of the most incredibly rich beef I've ever tasted in my life. It was an enjoyable experience cooking one of these monsters, but it'll probably be a while before I cook my next wagyu brisket
.
It was a 13 lb packer brisket from Snake River Farms. After opening the Cryovac, the level of marbling was immediately obvious in the striations of fat running through the flat portion of the brisket (the marbling in the point portion was otherwordly). After trimming the fat cap to a more uniform thickness, I seasoned it with just salt and fresh ground black pepper.
The cook was done on my old Performer with the Cajun Bandit stacker at 275°F (cook temp chosen per instructions from Aaron Franklin's BBQ book) with Wicked Good lump as the fuel and pecan chunks for wood smoke. Wrapped in foil at 170°F internal temperature. After reaching an average internal temperature of 200°F based on multiple Thermapen readings at different regions of the brisket, I wrapped the foiled brisket in a towel and let it rest in the styrofoam cooler that the brisket was shipped in.
Finally, here are some photos of the brisket as it was being served, both in its black meteorite form and carved up. I served the flat as slices and the point chopped up as sauce-less burnt ends. Needless to say, the flat slices were quite tasty, while the meat from the point was some of the most incredibly rich beef I've ever tasted in my life. It was an enjoyable experience cooking one of these monsters, but it'll probably be a while before I cook my next wagyu brisket
.
.
