Been cooking for quite a few years but figured I would drop in and say hello. Got a black grad wagyu brisket in the refrigerator to put on the smoker tonight and let it ride low and slow. Going to use the rendered fat and put it on the butcher paper when wrapping.
How is everyone else doing!!!
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Last edited by MAE247; September 27, 2021, 09:29 AM.
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Welcome from the California Delta. I how done a few black grade briskets from SRF. Always have turned out great, even the one I let run to long and it turned into pulled brisket.
I find they usually finish at a lower temp. Start checking at 190. mine are usually tender by 195. The one I mentioned above rqn until 205 by accident.
John "JR"
Minnesota/ United States of America
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