Hello,
I live in the Greater Seattle area and I love my smoker. All I wanted was to make the perfect ribs, and the next thing I knew I was buying a GMG Prime Peak grill. And not only have I mastered the ribs but now brisket, prime rib roasts, bacon, and many other meats are regularly produced in my back yard.
I do have a question and I'm not sure where or who to ask, as it seems like the whole world disagrees with me about my briskets. I started buying these Japanese Briskets, usually just the cap and smoking them. I felt like they were coming out a little dry so searched online to see if you should cook the Wagyu to a different temperature then a prime cut of beef. The internets all told me to cook them to the same temperature as prime, but I didn't believe them, so I started cooking them to lower and lower temperatures.
I ended up settling at 165, although I'm tempted to go even lower. My experience as been with the smoker at 225, a small thawed brisket cap can get there in just a few hours, and it is so juicy and tender that I haven't looked back.
Just yesterday I had a full prime packer, and decided to bring it up to 203. It tasted great, but it was a little dry and made me wonder if I should try the same lower temperatures even with prime meat, or have I just been spoiled by Wagyu.
I live in the Greater Seattle area and I love my smoker. All I wanted was to make the perfect ribs, and the next thing I knew I was buying a GMG Prime Peak grill. And not only have I mastered the ribs but now brisket, prime rib roasts, bacon, and many other meats are regularly produced in my back yard.
I do have a question and I'm not sure where or who to ask, as it seems like the whole world disagrees with me about my briskets. I started buying these Japanese Briskets, usually just the cap and smoking them. I felt like they were coming out a little dry so searched online to see if you should cook the Wagyu to a different temperature then a prime cut of beef. The internets all told me to cook them to the same temperature as prime, but I didn't believe them, so I started cooking them to lower and lower temperatures.
I ended up settling at 165, although I'm tempted to go even lower. My experience as been with the smoker at 225, a small thawed brisket cap can get there in just a few hours, and it is so juicy and tender that I haven't looked back.
Just yesterday I had a full prime packer, and decided to bring it up to 203. It tasted great, but it was a little dry and made me wonder if I should try the same lower temperatures even with prime meat, or have I just been spoiled by Wagyu.
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