CrowdCow Wagyu/Angus Brisket + First Time Dry Brining

[BrisketNBeer]

Hey all,

Got a 8.25lb "packer" brisket and an additional point (mmmm burnt ends x2) going on the smoker this weekend. A little cheesed about how little of the fat cap is left (there really isn't one) - I know that this isn't essential for a good brisket, but I really like beef fat! Oh well, I'll see how the brisket goes before I judge. Anyone else ever ordered from CrowdCow? How'd it turn out?

As far as dry brining - for a Sunday morning start, how far in advance should I start the dry brine process? Right now I'm thinking Saturday night.

[Jerod Broussard]

I like at least 2-3 days but overnight will do.

[Spinaker]

That is where the Wagyu A5 I cooked came from. I would use Crowd Cow again. The meat was unreal!!

[BrisketNBeer]

I'm waiting for another A5 Wagyu sale - of course, only if this weekend goes well

[Spinaker]

Nice! Great stuff! BrisketNBeer

[EdF]

Overnight will definitely do.

[RonB]

Brining time is dependant on thickness of the meat. I always try for a at least a day per inch of thickness. If you use the right amount of salt, it won't get too salty with a longer brine.

[BrisketNBeer]

I'm sticking with 1/2tsp/lb

[Donw]

BrisketNBeer I just got an email from Crowd Cow that stated their next full Japanese A5 Wagyu sale will be March 19th. Their current sale only has a few New York strips left as well as a strip-loin package.

[DWCowles]

Overnight will be fine.

[BrisketNBeer]

Away we go! (Actually 3 hours in)

This is the weirdest cut of brisket ever, but it felt very bendy and tender after the thaw and brine. Who else is smoking this weekend?