Pellet Fan
Here's How I.... => Cook Beef => Topic started by: triplebq on December 07, 2017, 10:26:43 AM
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Daughter is coming home from college for the holidays. As a surprise I pulled out my final Wagyu brisket to cook.
(https://i.imgur.com/ZtiigXJ.jpg?2)
(https://i.imgur.com/SVQw6kj.jpg?1)
15.46 pound brisket
(https://i.imgur.com/jaCmLEB.jpg?1)
(https://i.imgur.com/3gcrLmc.jpg?2)
Trimmed, Injected, and into fridge
Plan for cook will be:
1. Brisket was injected with Kosmos Reserve Blend Brisket Injection
2. Into fridge overnight
3. Rub with Pitmaker Don Brisket Rub
4. Onto Blaz'n Grid Iron Pit around 10 PM @ 180 degrees. Will be using Lumberjack OHC Pellets
5. Augment with Blaz'n Smoker Pro
6. Around 6 AM or so wrap in foil and add can of Beef Consomme
7. Turn up pit to 250 degrees and cook until 198 degrees
8. Remove point from flat. If flat is ready put in Cambro
9. Cut off point and make burnt ends (Daughter loves them)
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I would love to try a Wagyu someday, I hope it turns out well for you
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Should be delicious!
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Way to keep us in suspense, triplebq.
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Way to keep us in suspense, triplebq.
LOL I just pulled the brisket and removed the point. The point was cut into cubes, sauced, and back on the pit. I plan to slice and post pics later.
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We are all on the edge of our seats now triple!!!!!
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I promised pictures so here you go. The brisket turned out :lick:
(https://i.imgur.com/Z8mMacM.jpg?1)
Sliced Flat
(https://i.imgur.com/vOFvZ3C.jpg?1)
(https://i.imgur.com/th2Uy8F.jpg?1)
(https://i.imgur.com/ax48ZlZ.jpg?1)
Burnt Ends for my daughter
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Mmmm that looks soo good. :lick:
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Now that's what we are talking about!!!! Thanks triplebq. Great pics.
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that looks great
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I promised pictures so here you go. The brisket turned out :lick:
I'll say! The flat looks fantastic. I'm not a fan of bark so I usually pass on burnt ends.
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I promised pictures so here you go. The brisket turned out :lick:
I'll say! The flat looks fantastic. I'm not a fan of bark so I usually pass on burnt ends.
Flat is my favorite as well.
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Absolutely beautiful!
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Great looking brisket! :lick:
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TripleBQ, that look absolutely amazing!
One thing I did notice, is that the Wagyu marbling is very much like a Tri-Tip cut
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Hmm I haven't done a Tri-Tip in years. Might need to look for one to cook.
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Looks fantastic! I keep trying, but it never looks that good.
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Triple, that is flat out inspiring. Nice photography skills too.
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I wish I also had those photographic skills...
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One of the guys on my team is a big time photographer. I asked him to recommend a camera for me to use and he turned me on to a refurbish Canon. The camera does all the work. I just point and shoot ;D
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Is it a Digital SLR? Cuz I cant make my Cannon work that well!
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Is it a Digital SLR? Cuz I cant make my Cannon work that well!
This is what I have. I paid 280.00 for it a couple of years ago.
https://shop.usa.canon.com/shop/en/catalog/rebel-t5-ef-s-18-55mm-is-ii-ef-75-300mm-f-4-56-iii-kit-refurbished
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Obviously the more you are willing to spend, the better the quality of photo will be. I figured digital was digital, but that is not an accurate statement.
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Man that looks crazy good.
Superb brisket and the photos are too.
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Thanks
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Hey Triplebq, did you cook that brisket fat up or down? Just curious.
Your brisket looks execellent! I bet there were no leftovers with that one!
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I have never had/tried Wagyu brisket. Is there a noticeable difference to other beef? Great job on that cook.
Burnt ends looks amazing but your flat looks absolutley perfect.
I will have to look for a Wagyu brisket to try and see if I notice a difference.
Cheers,
SS
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Hey Triplebq, did you cook that brisket fat up or down? Just curious.
Your brisket looks execellent! I bet there were no leftovers with that one!
Sorry for the delay in responding. I cooked this one fat side up. I mostly cook fat side up but have done it both ways. I personally haven't notice any difference.
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I have never had/tried Wagyu brisket. Is there a noticeable difference to other beef? Great job on that cook.
Burnt ends looks amazing but your flat looks absolutley perfect.
I will have to look for a Wagyu brisket to try and see if I notice a difference.
Cheers,
SS
As much as I hate to admit it, yes the Wagyu was the best quality brisket I have every had/cooked. Now I have had some great prime, choice, and select briskets but this one was the best. If you have a chance, grab you one.
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Thank you for the response. The hunt is on for Wagyu now...
Cheers,
SS
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Thank you for the response. The hunt is on for Wagyu now...
Cheers,
SS
I purchased mine from Snake River Farms. They usually have sales every now and then.
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If you guys are planning on buying a wagyu brisket or anything wagyu make sure you ask a few questions. Like what percentage wagyu beef is the producer selling? Is it full blood? F2 which should be 3/4 wagyu and 1/4 angus. Or F1 which is 50% wagyu 50% angus. Be cautious of those that throw around the label wagyu to confuse those wanting to cook the best beef ever and not advertise or say what the percentage they sell. Also Snake River for the most part sell F1s which their beef is exceptional but not a Full Blood. The biggest full blood seller would be Lone Mountain. They only sell FBs. Anyway good luck but don't let anyone sell you something that they will not tell you the percentage. And a reputable Breeder also should be able to provide you progeny tracibility of the beef they sell.
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I thought Wagyu simple means Japanese cow? It really means nothing. Now give me 1/4 Angus and 3/4 Akage Washu, or 1/2 angus and half Nihon Tankaku Washu and I might be impressed. Half Angus and half Wagyu does not really defined what breed is being used.
Or am I wrong, is there a breed called wagyu...And if I am wrong, what is your background that I should believe in what you speak?
Welcome to the site.
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https://en.wikipedia.org/wiki/Wagyu
According to Wikipedia you are correct. Wagyu means cow and can be one of the four Japanese breeds.
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Bentley. You are correct, wagyu does mean Japanese cow. Could be one of many breeds with origins from Japan. But my interest are more from the tajima bloodline from the Hyogo prefecture. I have found them to be the most docile and easiest to raise along with best tasting from what you can raise in the states. My only intent with the first comment was to encourage those looking to ask questions before you spend the bucks on expensive beef. And possibly look around for local producers in your area to build a relationship. You just might find someone raising some amazing beef.
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Was not trying to "Grill" you! I got a Millon of em...Was just curious if you might be a rancher or breed them? Nice to have experts on the site, I am always just trying to find out if they are!
A you say look local, but I would have no idea how to do that! Literally across the street from me, angus are raised and finished, yet I cant buy them!
(http://i.imgur.com/bZvwQ8b.jpg) (https://imgur.com/bZvwQ8b)
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http://www.eatwild.com/products/ Seems they only allow grass fed farms to list there, but who knows.
https://www.localharvest.org Not sure what all is listed here.
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$7.90/lb for grass fed ground beef! That's a good one!
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:rotf:
Yup! More than I care to pay.
A guy I know had a 30,000 acre Ranch in Wyoming, raised cattle, every time i was at his place he would give me burger, steaks, roasts etc. Unfortunately he sold it. Thankfully he owns an outfitters in Idaho and some other properties he hunts. Last time over i walked away with Elk and Venison roasts.
I'm lucky to have him as a friend.
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Not sure which place is yours but they both look great. I have been breeding Tajima wagyu cattle going on six years. If you post your zip I will see if I can find a producer in your area.
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22701