Snake River Farms Wagyu Black

[ecowper]

So, a little teaser …. Will post more later. This is what the marbling in the flat of a SRF Wagyu Black brisket looks like

[texastweeter]

A snack?

[ecowper]

I was cutting the corner, so I could remember which way the grain runs :-)

[texastweeter]

Ended up with som salt and pepper on a cracker didn't it?

[ecowper]

texastweeter oh hell yes

[ofelles]

I just cooked one last weekend. Turned out grea!

[DennyWoo]

Oh my...drool everywhere.

[ecowper]

I’ve never seen that kind of marbling in a brisket before

[synodog]

Looks like butter in between the meat, yummy!

[ecowper]

I’ve only ever seen NY strips and Ribeyes with that sort of marbling before

[RonB]

Just wow...

[STEbbq]

Looks delicious!

Is this the one you ordered here?

https://pitmaster.amazingribs.com/forum/know-a-good-butcher/others-aa/1109937-unboxing-first-wagyu-brisket

[ecowper]

That’s it right there. It’s been in my freezer since it arrived.

[ecowper]

Okay … more teasing … pre and post trim … my classic aggressive trim on a brisket.

[GolfGeezer]

Looks like you separated the flat and point? Almost seems like the point is much larger than what I get from the Costco prime packers here in SoCal. Awesome looking cut of meat!

[ecowper]

I didn’t separate them, but I did trim the fat there pretty aggressively

[Troutman]

We get these and Mishima Reserve at HEB pretty regularly. They are awesome and cook up great. Make the best pastrami ever.

[ecowper]

pastrami ..... yum

[Spinaker]

You are gonna love this. Troutman is correct, it does make the best pastrami ever.

SRF Black makes amazing brisket though, there is nothing I like more. IMHO, it is the best on the market for consistency, flavor and richness. Not to mention taking all that trimmed fat, rendering it down and making tallow for cooking other things. Just an added bonus if you ask me.

[ecowper]

I cooked my first ever Wagyu brisket. As I have been hinting with this post. I have always cooked choice and prime until now. Mostly prime. Late last year, while brisket prices were still crazy high, SRF was having a sale on Wagyu Black briskets, so I grabbed one. And finally brought it out of the freezer this week for a BBQ gathering with our neighbors. They brought all the sides, I cooked the brisket and a chicken (cause there is always at least one person that doesn't want brisket).

I prepped it like normal .... aggressively trim the fat, kosher salt, into the fridge for 24 hours before cooking. Cooking it on the SnS Kettle because I've committed to cooking exclusively on that for 12 months.

I fired up the kettle at 3 AM, had the brisket on by 4 AM. Used my own rub for it: EBR is based on pepper (naturally) and a few other things. Around 2 PM it was probing tender at internal temps of 185F .... holy cow! I was not expecting that until somewhere around 4 PM. Wrapped it and held it in the oven at 175F until dinner, which was at 6 PM.

This was a very good brisket without a doubt. Probably the best I've ever cooked. The flat was tender and moist without doing anything special to it. And the point/flat mid section was simply incredible.

That said, now that I can get prime for $3.99/lb again, I think I will only buy Wagyu brisket if there is a great sale and for a special occasion.

THis is the marbling in the flat. Amazing


Before trimming



After my normal, very aggressive trimming. I took 5 lbs of fat off that baby


It's 3:30 and that brisket is all ready to go on the smoker


Getting the brisket on the kettle .... man, that's a big hunk of meat on a 22" kettle .... maybe I should have used the Hasty-Bake after all?


This is about noon, after 8 hours, internal temp is in the 170's.


And here we go .... It's been wrapped and in the oven for 3 hours or so


Sliced ..... great smoke ring, juicy, nice bark, intense beef flavor




Last but not least, remember that your Mercer slicer is wicked sharp

[Troutman]

You didn't charge extra for that added protein did you ??

[DaveD]

Outstanding! Glad your cut wasn't any worse! Haven't yet cut myself on my new-ish Mercer knives, knock wood...

[Sid P]

Great post and pics! That it was smoked on a kettle/SnS is just a bonus to we fans of that setup.

[ecowper]

I was impressed with the Kettle and this cook, for sure.

[DogFaced PonySoldier]

Sure looked great. I'd like to try to do more brisket, but The Wife isn't a fan, so every time I bring it up, she acts all, "Meh" and we end up with something else. <sigh>

I think it's just because my brisket has always sucked up to this point.

[smiliepolarbear]

SNR is always my go to brisket. Never had an issue and everything comes in frozen. Every brisket has been delicious and earns raves.

BTW, black is excellent but gold is even better. Small but noticeable difference.

[ecowper]

Honestly, their Prime Brisket is fantastic. I don’t know that there was enough difference here that I would do it again unless, like this time, the price was good enough to beat the Prime’s price.