I posted a couple of weeks ago asking for advice on cooking a Wagyu brisket. Here are some photos of the result. Everyone there said it was the best beef they have ever eaten. I'm not taking too much credit; I think it was the quality of the meat more than the cook. I was just happy not to f' it up! This was a Gold grade brisket from Snake River Farms.
It feels good that you have arrived. You did more than you think, much more. Your friends arenβt thinking, you are a great purchaser of meat. Quality matters, but most of it is in the hands of the one who tends the fire. Job well done. Smoke on! Marvelous pics!
While I really like the story and the photos of the meat sliced, the photo of the meat hanging and surrounded by smoke is fantastic. I would save that and put in on a banner near your cook area.
Ha! Good idea! I usually use lump charcoal (instead of the recommend Kingsford) and mix some wood chips in with the charcoal in my pit barrel. It seems to give it a "cleaner" smoky flavor. But it also looks cool as hell! π
MasterBuilt 200772115 Bluetooth Smart Digital Electric Smoker, 30-Inch
Weber Original Kettle Charcoal Grill, 22-Inch, Black
Weber Spirit II E-210 Gas Grill, Red
Accessories
Char Baskets
Books
Meathead: The Science of Great Barbeque and Grilling, Meathead Goldwyn
Project Smoke, Steven Raichlen
Franklin Barbeque: A Meat-Smoking Manifesto, Aaron Franklin
Wicked Good Barbeque: Fearless Recipes From Two Damn Yankees Who Have Won the Biggest, Baddest BBQ Competition in the World, Andy Husbands and Chris Hart
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
This was a Gold grade brisket from Snake River Farms.
Comment