Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Wagyu Brisket

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Wagyu Brisket

    So i've decided it's time to take the plunge into Wagyu Brisket. Seems like most of the competition circuit is doing so. I tried a fellow competitiors Wagyu last time out and was impressed and feel that it does make a differnce. My question is i've heard from several people that that you should not cook a Wagyu brisket to the same finishing temp as a Choice or CAB brisket. I plan on trying a few before my next comp, but certinly don't want to waste a $200 piece of meat. Should I inject a Wagyu or just rub the outside, and should my target finishing temp be 204 just like any other?

    #2
    All I can do is tell you what I do. I've been cooking Snake River Farms for the last 3 competition seasons. I trim most of the outside fat off. Sometimes I completely separate the point. I don't inject. I do rub it as soon as I possibly can and turn my cambro into a cooler to let it rest and absorb flavors. Cook at around 225. After the rub sets (2-3 hours into cook) I'll spray flat (fat down) with water to keep moisture on surface. At around 160-164 internal, I wrap with a hot flavorful liquid. I've been putting a thermometer with a very thin probe about midway thru the flat and wrap foil around it. I chunk up the point to burnt ends at this time too, add more flavorful liquid and wrap these up tight. I don't open the flat in foil up until it hits 190. I will check for resistance to probe at this time. If there's a tug either way, I'll let it go on up. I really go by feel more than temp. I've been working on timing quite a bit this year. Want it not to rest for too long so it won't "seize" up. I pretty much don't mess with the burnt ends until time to build the box. Hope this helps!

    Comment


      #3
      I cooked mine normally, at 225-240. Took the flat to 180 or so then wrapped tightly, no liquid. Took flat to 205, point was 190-something. Then I let it hold, cambro style, for 2 hrs. No injection, left 1/4"-3/8" fat cap on, but trimmed ALL the fat between the flat & point, cooked it whole. Best I've ever done.

      Comment

      Announcement

      Collapse
      No announcement yet.
      Working...
      X
      false
      0
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes
      Rubs Promo

      Spotlight

      These are not ads or paid placements. These are some of our favorite tools and toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use Our Links To Help Keep Us Alive

      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


      Compact Powerful Sear Machine For Your Next Tailgater


      Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

      Click here to read our detailed review and to order


      The Good-One Is A Superb Grill And A Superb Smoker All In One


      The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

      Click here to read our†complete review

       

      Comprehensive Temperature Magnet With 80+ Important Temps

      Amazingribs.com temperature magnet
      Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

      Click here to order.


      The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

      kamado grill
      Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

      Click here for our article on this exciting cooker


      Our Favorite Backyard Smoker

      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
      Click here for our review of this superb smoker



      Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

      Click here to see our list of Gold Medal Gifts


      The Pit Barrel Cooker May Be Too Easy


      The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

      Click here to read our detailed review and the raves from people who own them