Bet its gonna be gooood !!! I just got a crummy old Prime 1 on the WSM about 3 hours in. Oh well, we'll both be eaten brisket today !!!
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Mothers day cook: SRF american wagyu brisket
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Came out pretty damn amazing. Total cook time was about 14 hours until it reached prob tender. Regardless of whether ever do another SRF wagyu or just costco brisket i will def wrap later. did it early here because i really thought i was gonna run out of propane. So there wasnt a ton of bark. Also, as you can see, still no real smoke ring at all on the smoke vault.
the main thing is the family all loved it AND we have left overs!
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EdF yeah i dont really care about the smoke ring, flavor and texture is much more important. Its more of a curiosity at this point. When i low and slow on the kettle the smoke ring is very prominent. Ive basically never got one on the smoke vault.
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Looks awesome! Did the security guard get any?
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In retrospect i think i actually overcooked it. Dont get me wrong, it was still really good. Im forever plagued by the brisket i had at lewis bbq in Charleston, sc. trying to make brisket like that is like chasing the proverbial pink dragon
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Troutman Im probably just second guessing myself. It did come out awesome, i was just worried that when i checked it at 191 and was literally butter i probably could have taken it off earlier. And like i said above, i have yet to even come close to a brisket that is anything like what you get at the best BBQ places. Probably an unrealistic goal i know, but still.Last edited by grantgallagher; May 15, 2018, 07:56 AM.
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I'm wondering about your cutting technique? Looking at the done pic, it doesn't look optimally cut against the grain, which would maximize the perceived tenderness of the slices. Was this part of what made you think you overcooked it? Did it seem not tough, but chewy, hard to pull apart? Just wondering, because using the proper slicing technique for a full packer is important.
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DogFaced PonySoldier i thought i did it right...one way for the flat then rotate it for the point but this was only my 3rd brisket. It wasnt chewy and it passed the pull test just fine but obviously if i did it wrong then id like to correct that.
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Looks great. I need to get a SRF brisket again soon. I have done 3 in the past and they are always amazing.
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JakeT Dont know that ive ever done a prime. My other 2 briskets have been from Dartagnan which i think is equivalent to Choice-Plus...this blew them away.
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