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Kobe brisket pictures

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    #1

    Kobe brisket pictures

    This is truly spectacular. I am in awe.
    Burnt ends
    2 Photos
    Tags: None
    • Likes 5
    #2
    Mosca, that looks fantastic!

    Comment

      #3
      Man, that thing looks juicy!! Great job!

      Comment

        #4
        That is awesome. It takes some serious wet-aging for me to even get close to that oil slick.

        Comment

        • CandySueQ
          #4.1
          CandySueQ commented
          August 31, 2015, 07:43 AM
          Editing a comment
          That's the wagyu difference! SRF ages their briskets before freezing too.

          I cooked 2 Angus Briskets at last weekend's competition. One was wet aged 3 weeks longer than the other. It was amazing the difference between the two. I'm back to SRF gold on 9/11-12
        • Jerod Broussard
          #4.2
          Jerod Broussard commented
          August 31, 2015, 04:30 PM
          Editing a comment
          Yeah, my wife still talks about two Choice I wet-aged, I think 43 days. CandySueQ
        • Papa Bob
          #4.3
          Papa Bob commented
          September 1, 2015, 12:53 PM
          Editing a comment
          CandySueQ do you cook your SRF wagu any different than lets say a prime because I wasn't really impressed with the wagu I cooked last weekend it tasted great but didn't think was much better than the prime I bought from creek stone 1 mo. ago I have another wagu in the freezer that I am going to cook at my first KCBS cook in Sacramento ca on Sept. 19 had some judge friends (I am a CBJ) come over to judge me for a test cook did ok. but if you could give me any help on comp Q would definitely appreciate it
        #5
        Pass the Brisket and the Biscuts Please. Dan
        • Likes 1

        Comment

          #6
          Yummy yum yum.

          Kathryn

          Comment

            #7
            Good job, Mosca ! I bet that's some great tasting beef right there.

            Comment

              #8
              Lookin' good, Mosca! Great job!

              Comment

                #9
                The best part for me is today, when I bring it to work, and everyone says they can't believe how tender it is, how flavorful, how fantastic.

                And by the way: the bbq sauce is good on it, the Texas mop sauce is good on it, the Carolina mustard sauce is good on it... but the hot ticket is Secretariat sauce.
                • Likes 1

                Comment

                  #10
                  That horsey stuff is some kind of wonderful on beef -- ANY beef!

                  Comment

                    #11
                    It's worth the price at least once in everyone's life.
                    If not once a year.
                    • Likes 1

                    Comment

                    • Mosca
                      #11.1
                      Mosca commented
                      August 31, 2015, 04:55 PM
                      Editing a comment
                      For me it's not the money (although I'm not made of it), it's the time. I just don't have it. I never get 2 days in a row off, except for vacation. So I'll do a couple briskets a year. And if that's the case, they might as well be good ones.
                    #12
                    Mosca .

                    Nice cook... That brisket looks fantastic.

                    Comment

                      #13
                      What is the longest you gals/guys have aged a brisket in the CRYO-VAC. I've got a Prime Brisket in my fridge now that has been chilling for coming up on three weeks now. How long do you think I could go while still being in the safe zone? I want to go as long as I can.
                      • Likes 1

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                      • Papa Bob
                        #13.1
                        Papa Bob commented
                        September 1, 2015, 12:55 PM
                        Editing a comment
                        ya got to know the pack date that is the real start time
                      • Spinaker
                        #13.2
                        Spinaker commented
                        September 1, 2015, 08:25 PM
                        Editing a comment
                        Gotcha, The pack date is on the label, So how long after the pack time? Thanks!! Papa Bob
                      • Huskee
                        #13.3
                        Huskee commented
                        September 3, 2015, 08:13 AM
                        Editing a comment
                        I believe Jerod Broussard has gone 43 days? I think the most common time frame is about 28ish from pack date. I went ~21 days the one and only time I wet aged, so I cannot give an honest comparison between timeframes.
                      #14
                      43 is my max. Both had small spots of contamination on the points that GREW exponentially!!

                      They smelt "gud" too.

                      Wish I could age EVERY brisket that long.

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