Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: dk117 on August 08, 2021, 09:00:23 AM
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Oh my, how was it? It looked fantastic with the marbling prior to the cook and just as good done. Wow.
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Snake River Farms, Gold Grade Wagyu Brisket. 19 lbs, about $220. Family reunion Saturday and most of us haven't seen each other in two years.
Thoughts:
Is $220 out of range for a brisket? Well given that Ruth Chris is north of $50 for an 8 oz petite fillet, I'd say the cost was not out of bounds. Costoco Prime Briskets are running $80.
I used a light dusting of Kosmos Cow Cover, and then pepper, salt, garlic powder. Cooked 225 from Friday 10:00 am to Saturday 2:30 am. Wrapping at 11:30 PM in butcher paper. Rested until near 1:00 PM Saturday. Spritzed with apple cider vinegar and beer throughout Friday.
My one regret, I did fat side down, not sure if that was the problem, but the fat cap became really tough in one section.
The result however was phenomenal. Very very rich. I used wagyu beef tallow when wrapping so that added to the richness. Even with removing over 2 lbs when trimming and a pretty significant weight loss during the cook, this once 19 lbs brisket was gone after a few hours with 18 people. This in addition to three racks of ribs and sides.
Good times all around, I suspect I'll be doing this again. I'm no expert brisket trimmer, but this was so much easier and better than a Costco Brisket.
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I was busy carving the brisket didn’t get many slices pictures.
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Good refreshment choice as well. Nice
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The marbling in the one picture was incredible. Thanks for sharing.
what is the size of that pan on the counter? it looks huge
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I hope you saved that trim!
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Good refreshment choice as well. Nice
I was thinking the same.
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If you enjoyed it it was definitely worth it
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I hope you saved that trim!
Apparentley I am not the only one…..wowzer.
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I hope you saved that trim!
How would you use the trim?
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My mom keeps sending me pictures. Trim is sealed and in the freezer. Haven’t decided what to do with it yet.
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what is the size of that pan on the counter? it looks huge
21.5" by 15.5" I need a bigger cutting board, but the pan works very well. I got it at Freddy's (Kroger.) It's especially useful for when seasoning larger cuts of meat, rather than having the rub all over the counter, I can now get most of it in the pan and on the meat!
DK
and yes, when eating wagyu brisket, one needs a cheap domestic light beer.
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Looks fantastic! I cook SRF Black most of he time. Now I have to spring for the Gold, thanks. :P :clap:
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That is a huge looking brisket even after cooking!