So my wife works at a doctors office and I've cooked all sorts of stuff for them over the years. One of their collective favorites is brisket and so this year her doctor gifted her a SNF american gold waygu brisket. I was wondering if anyone had any advice on cooking this thing. I've cooked tons of briskets in the past but they were all choice, angus or (1) prime. I figured I'd do this one the same as I always have but I've never had anything like this to cook before and I'd hate to mess up a 260 dollar piece of meat. Is there anything I'd need to do different or to watch out for? Anything you'd do different? I don't know if the amount of fat rendered is anything to be concerned about or not but that was what kind of kicked off this uncertainty so I figured I'd ask the pros.
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You are in for a treat! I’ve cooked a few of these SRF briskets and they cooked faster than the normal Costco Prime briskets I cook most often. Otherwise, I treat it exactly as I do any other brisket for prep, rub and cook. Trim as needed, rub with my favorite rub and cook at 250-275*.
That is just my experience though. See what others may say for you as you plan for this great brisket!Last edited by barelfly; January 4, 2023, 04:51 PM. -
Nope. A brisket is a brisket is a brisket. If nothing else the better they are the more forgiving they are. Cooking “ tons of briskets” leads one to believe you have a good system and enjoy your finished product. Don’t let the cost of a piece of meat get in your head.
You know what you are doing so go do it!!!
Oh and post lots of pics , we like pics!Comment
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Yeah I have my "system" down or whatever you want to call it but I'm always up for learning new stuff. A buddy of mine swears by sous vide and then smoking and keeps trying to talk me in to that for this one. It's the only thing I don't think I can bring myself to do on this particular brisket. Maybe I'll try that on a Sam's one. -
CountrySwagger don't fall for it! A brisket deserves to spend a lot of time in the smoke, not in a container of hot water!
The only time I use my SV setup for brisket, it is for finishing pastrami. I smoked it to about 170F or so, refrigerated for a day or two, then did SV at 195F for 4 hours for the finish, as an alternative to steaming the pastrami. Results are very good, even with pastrami made from the cheap pre-corned corned beef brisket flats and points.
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Dang, the only thing my wife gets from others that affects me is unhealthy encouragement... like the super expensive purchase she's about to make
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Cook it like you would any other brisket. It will probably cook a bit faster than a "normal" brisket and might be done at a slightly normal temp than you are used to since the fat melts at a lower temp but should be delicious. Kind of hard to mess up one of those briskets!Comment
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Like barelfly and JoeSousa said, it's going to cook faster than a Prime brisket. And it's going to probe done at a lower temp than a Prime brisket. The ones I've done probed done around 192-195, whereas Prime typically is 198-203. Just start probing at 190, you'll be good on that.
Other than that, I trim fairly agressively for all briskets. I hate watching people cut the fat cap off and take all that beautiful bark with it. :-)
Like any other brisket, salt, pepper, garlic will do the trick for a rub. Pics from cooking a Black Wagyu brisket
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Man that thing looks delicious and so does the macaroni salad. I haven't had that in a while it might be about time to make some. Appreciate it! -
CountrySwagger that is my wife’s neighborhood famous macaroni salad. One of our favorite sides for BBQ
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I’ve only cooked choice, so my best advice for you is don’t mess this up! LOLComment
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I read somewhere else about wagyu being better for hot and fast cooking. I usually cook somewhere between 215-250 but I've done a few hot and fast cooks, I just prefer the slower run - especially if I'm using the pellet smoker. Should I bump that up a little? I see barelfly mentioned 250-275. Is that just preference?Comment
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After you trim, don't weigh the fat! I've cut 50% of the weight off of SRF gold before.Comment
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I mean that sounds like a good thing to fry potatoes in so I wouldn't be super upset - just a little upset. -
CountrySwagger for sure, for us folks that use almost everything it's not as huge of a bummer
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I do all my briskets in the PBC so that runs 270 and up.
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Everyone has this pretty well covered. I’ve cooked a few of those, and ruined a couple, too.
Just do what you always do. For me, The ones that came out worst were the ones that I fiddled with the most: injected, separated point and flat, trimmed too much, etc. Treat it like a brisket. I agree to start probing earlier, but that doesn’t mean it WILL be done earlier; the signs of doneness are the same. It will probe like butter, and you’ll have a jiggly roast with dark bark.Comment
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Chuds BBQ has some tips and tricks for smoking a SRF Brisket.
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