I recently reached out directly to Meathead about a "challenge" I am facing. Along with his own suggestions, he recommended I post in the Pitmaster forum and find out what other members say.
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Through the most fortunate of mistakes by a shipping company, my son was the lucky recipient of a 31 lbs, Japanese A5 Olive Wagyu brisket from Crowd Cow. Btw.. that was a $1,440 mistake on the shipping company's part!
We are planning on BBQ'ing that monster piece of meat next week for a very special dinner event that includes our sons, their families and some very close friends. This a once-in-a-lifetime opportunity and I feel especially challenged with the lead time required to cook and rest the meat prior to the scheduled event. I am hoping to finesse it into a 3-4 hour window and to avoid having to wait until midnight
I know that a brisket is done when the brisket is done. However, assuming a steady cooking temperature of 225°, should I allow for 14 hours, 18 hours, longer? Smoke at a higher/lower temperature? At what temperature should I wrap? All of a sudden this is beginning to feel like my first brisket!
Let me first confess that I prefer wrapping in pink butcher paper (never foil) and I never inject. As for ambient outdoor temperatures, the forecast is for sunny skies- 48°/72° (it's really in the Santa Cruz mountains this time of year) . Other than that, I am open to suggestion from the members of this esteemed forum and learning from your experiences.
A little bit about me.. I am a better-than-average BBQ'er with experience on a number of platforms. My current rig is a Yoder 640 and pellet brand of choice is Lumberjack. I also have a full sized, insulated pan carrier for resting the meat.
Regards,
Ed Cross
_________________
Through the most fortunate of mistakes by a shipping company, my son was the lucky recipient of a 31 lbs, Japanese A5 Olive Wagyu brisket from Crowd Cow. Btw.. that was a $1,440 mistake on the shipping company's part!
We are planning on BBQ'ing that monster piece of meat next week for a very special dinner event that includes our sons, their families and some very close friends. This a once-in-a-lifetime opportunity and I feel especially challenged with the lead time required to cook and rest the meat prior to the scheduled event. I am hoping to finesse it into a 3-4 hour window and to avoid having to wait until midnight
I know that a brisket is done when the brisket is done. However, assuming a steady cooking temperature of 225°, should I allow for 14 hours, 18 hours, longer? Smoke at a higher/lower temperature? At what temperature should I wrap? All of a sudden this is beginning to feel like my first brisket!
Let me first confess that I prefer wrapping in pink butcher paper (never foil) and I never inject. As for ambient outdoor temperatures, the forecast is for sunny skies- 48°/72° (it's really in the Santa Cruz mountains this time of year) . Other than that, I am open to suggestion from the members of this esteemed forum and learning from your experiences.
A little bit about me.. I am a better-than-average BBQ'er with experience on a number of platforms. My current rig is a Yoder 640 and pellet brand of choice is Lumberjack. I also have a full sized, insulated pan carrier for resting the meat.
Regards,
Ed Cross
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