Cooked up a 20 lb SRF Wagyu Brisket this weekend for the girlfriend's 30th birthday- you know she's a keeper when she asks for brisket for dinner!
Trimmed down a good amount of fat, injected with a reduced beef broth with worcestershire sauce and some liquid smoke. For rub, I used Harry Soo's SYD beef rub and added a little extra black pepper. Smoked for about 14 hours with Apple, Hickory, Pecan, and Cherry, wrapped in butcher paper and finished to 203 with a 2 hour rest. Fantastic!
Trimmed down a good amount of fat, injected with a reduced beef broth with worcestershire sauce and some liquid smoke. For rub, I used Harry Soo's SYD beef rub and added a little extra black pepper. Smoked for about 14 hours with Apple, Hickory, Pecan, and Cherry, wrapped in butcher paper and finished to 203 with a 2 hour rest. Fantastic!
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