Daughter is coming home from college for the holidays. As a surprise I pulled out my final Wagyu brisket to cook.



15.46 pound brisket




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)

I would love to try a Wagyu someday,  I hope it turns out well for you

Should be delicious!

Way to keep us in suspense, triplebq.

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.

We are all on the edge of our seats now triple!!!!!

I promised pictures so here you go. The brisket turned out 


Sliced Flat






Burnt Ends for my daughter

Mmmm that looks soo good.   

Now that's what we are talking about!!!!  Thanks triplebq.  Great pics.

that looks great

I promised pictures so here you go. The brisket turned out 

I'll say!  The flat looks fantastic.  I'm not a fan of bark so I usually pass on burnt ends.

I promised pictures so here you go. The brisket turned out 

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.

Absolutely beautiful!

Great looking brisket! 

TripleBQ, that look absolutely amazing!

One thing I did notice, is that the Wagyu marbling is very much like a Tri-Tip cut