J Hasselberger
TVWBB Pro
I came into possession of a Wagyu brisket point from a local rancher. I plan to cook it on Thursday in an 18-1/2" WSM. As you can see from the photos, it's pretty thin on one end (about 3/4") and medium thick on the other (about 3"). It weighs 4.3 pounds. I've done some research and it appears that wagyu prefers a lower cook temp (225°-ish) and a lower internal done temp (185°-ish).
Does anyone have experience with such a cut?
I'm stuck on how to handle that thin end. It looks like it would make awesome burnt ends, but If I cook it until the thicker part is done, it might be too burnt. I'm thinking that I'd cook it for a couple of hours, then cut the thin part off. I'd put it back on later in the cook to make the burnt ends, either as a hunk or cubed and sauced. The other option would be to separate it before it goes into the cooker and just treat it as a separate piece from the get-go.
It looks and feels gorgeous and I'd hate to ruin it. I've cooked dozens of briskets successfully, but this one is a beard-scratcher.
Any advice is appreciated.
Jeff
Wagging point by Jeff Hasselberger, on Flickr
Wagging point by Jeff Hasselberger, on Flickr
Wagging point by Jeff Hasselberger, on Flickr
Wagging point by Jeff Hasselberger, on Flickr
Wagging point by Jeff Hasselberger, on Flickr
Does anyone have experience with such a cut?
I'm stuck on how to handle that thin end. It looks like it would make awesome burnt ends, but If I cook it until the thicker part is done, it might be too burnt. I'm thinking that I'd cook it for a couple of hours, then cut the thin part off. I'd put it back on later in the cook to make the burnt ends, either as a hunk or cubed and sauced. The other option would be to separate it before it goes into the cooker and just treat it as a separate piece from the get-go.
It looks and feels gorgeous and I'd hate to ruin it. I've cooked dozens of briskets successfully, but this one is a beard-scratcher.
Any advice is appreciated.
Jeff
Wagging point by Jeff Hasselberger, on FlickrWagging point by Jeff Hasselberger, on FlickrWagging point by Jeff Hasselberger, on FlickrWagging point by Jeff Hasselberger, on FlickrWagging point by Jeff Hasselberger, on Flickr