Some brisket planning help needed

[hoovarmin]

I have an American Wagyu Gold brisket 16-18 lbs arriving today from SNF that I want to serve tomorrow night for Jet's birthday dinner. I'm concerned that it will not be thawed enough for dry brining overnight, first of all, so I may just go with a rub and injection tomorrow. I'm cooking it on the Lang offset mrteddyprincess , and this will be my first brisket on this cooker. I'm hoping to cook at 250. Here are my questions that I could use some help with:

1. What time should I begin cooking if I want to serve it at 7pm?
2. What would you use for the injection? I have beef tallow on hand.
3. Assuming it is partially thawed when it arrives, would you recommend thawing it on the counter today so that it can be dry brined overnight instead of injected tomorrow?

Many thanks!

[Panhead John]

I’d guess it’s going to come fully frozen myself. The best way IMO, would be to put it in a sink full of cool water to thaw. Once it’s partially thawed, you could insert a thermometer in the biggest part to keep an eye on IT.

I’d have the brisket on the cooker no later than 5 or 6 am. Remember you’ll want to allow a few hours for holding in a cambro.

[hoovarmin]

That means I have to get a fire started no later than 4am. Hope I'm awake when the party begins.

[CaptainMike]

All I got for you is start the DB when you get it and let thaw a bit on the counter. Chill in the fridge overnight, though. I've never done wagyu so no advice to give.

[Andrrr]

Do you have a container big enough to let it wet brine in the fridge? Could brine and help defrost faster at the same time?

I'm looking forward to following along and see you break in that Lang!

[Andrrr]

Yeah that crossed my mind too. I would think that you could combat that by reducing the salinity of water but I have no clue what that ratio would be. Maybe it's best to not try to figure that out on such a beautiful piece of meat. hoovarmin

[hoovarmin]

Agreed. Dry brine it is.

[RonB]

If you get the right salt to water ratio, it shouldn't get too salty. When the concentration of salt absorbed is equal to the salt concentration, it has reached equilibrium and will not absorb any more salt. I haven't wet brined in years, and don't remember the concentration. A bonus of this method is that you can thaw at the same time it brines.

[Brisket Syndicate]

I do my briskets hot and fast. Average temp of 325, wrap when the color is good, done (on average) in six hours.

[hoovarmin]

You are much braver than I am!

[smokin fool]

Not exactly my plan but pretty close, try to keep it closer to 300.

[Jim White]

I’m not sure Wagyu needs to be injected.

[Panhead John]

+1

[Oak Smoke]

That’s my thought also. A bit of gilding the lily. Honestly I wouldn’t do it.

[hoovarmin]

I think you are correct.

[ofelles]

It will be frozen. Start defrosting right away. Like John say in water in sink. Starting in partly frozon is okay. You can move the probes to better places in process.
I do not inject SRF Black so I don't think the Gold would need it.

[Panhead John]

Forgot to mention, if you need the sink space, put it in an ice chest full of water.

[smokin fool]

Agreed, I wouldn't think twice about cooking from partly frozen.
I'm up at 5:30 tomorrow morning lighting up the Keg, to have the Briskey McBrisket on the cooker by 6.
Everything goes according to Hoyle should be readyish by 2-4, coupla hours rest,,,,dinner at 6....ish....

[ecowper]

Every SRF brisket I've ever had delivered was frozen solid and had surface temps of 0-10 F (checked with my IR Laser Therm). So, as noted above, definitely want to start thawing in water bath. Most likely too big for sink, so use an ice chest.

As far as prepping, I wouldn't inject at all. That thing has so much intramuscular fat that injecting is not making any difference. Dry brine is fine, although honestly you don't even need that. Go very basic on the rub: Salt, Garlic Powder, Pepper. You want that beefy Wagyu goodness to show through.

As far as cooking, I went and checked my notes on last Wagyu brisket I cooked and here's some details

SRF Wagyu Black
14 lbs, trimmed pretty aggressively
Used just water and SPG for the rub
Cooked on SnS
Average temp was 250F
Cook time was almost exactly 10 hours (put it on at 3:55 AM and took off at 1:58 PM)
Hold time was 3.5 hours @ 170F oven, wrapped in butcher paper
Outcome: Spectacular

Hope this helps

[hoovarmin]

Fabulous E! That is so very helpful!

[Andrrr]

This place is awesome.

[Steve R.]

I wouldn't worry about even getting it fully thawed before putting it on. As long as it's thawed enough for trimming and for the rub to stick, you're good. I love the smoke ring that happens when cooking from mostly frozen.

[Steve R.]

Me, too ecowper . I started doing that when the best deal on butts I could find was the two packs at Sam's. Prep both, one to the smoker and one to the freezer. Then I could cook the other on short notice and not make another mess in the kitchen.

[hoovarmin]

Love this!

[smokin fool]

my thoughts too

[mrteddyprincess]

I will send thoughts on a Lang cook in a PM later today.

[hoovarmin]

Thank you!

[hoovarmin]

What's funny is that I said I'd never do another brisket again about 6 months ago

[hoovarmin]

I'm pretty sure he got Kim Bassinger as that installment's Bond girl. Perhaps she will show up to the party...

[tstalafuse]

That is kinda like saying you are never again going to give into a case of MCS..

[hoovarmin]

tstalafuse but I really mean it this time.

[RonB]

Personally, I'd bump the temp to at least 275°. If ya get worried about it finishing on time, you can go higher.

[hoovarmin]

Good words, Kemosabe.

[DavidNorcross]

I would not inject. Salt and pepper. I also use meat church all purpose. I would plan on an hour per pound and hold if you finish early. I start at 220 until I hit 170 and then wrap in brown paper. Then raise to 275. Everyone has their methods and most are good, but this is what works for me.

Every piece of meat is different and it is so hard to count on a particular time. If your oven has a warm setting it is ideal, if not just put in a cambro and it will do good for hours.