So, really interesting, it appears this wagyu is cooking faster than expected. It looks like the flat is going to be done waaaay sooner than the point. I was aiming for lunch tomorrow, but parts of the flat are at 190 now while the point is still high 160s. It ain't gonna take 14 hours for it to go the rest of the way. Any suggestions? I considered turning down the heat to 215 or so, and hopefully the hunk doesn't dry out. This is a 15 on wagyu packer. Not wrapping. So strange.
I feel like all of my BBQ knowledge is being tested. I've moved the hunk around to try and help the point take more of the heat and tapped the heat down just a touch. I'll let ya know what happens. This won't be the first time a bit of a flat dries out a touch. This thing is the footballiest shaped brisket I ever seen.
Pics to follow in the morning.
I feel like all of my BBQ knowledge is being tested. I've moved the hunk around to try and help the point take more of the heat and tapped the heat down just a touch. I'll let ya know what happens. This won't be the first time a bit of a flat dries out a touch. This thing is the footballiest shaped brisket I ever seen.
Pics to follow in the morning.
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