you've gotten great advice on this thread. I would add that with a piece that large (and that is freakin large), I highly recommend multiple temp probes. Your problem will be even temp throughout. At the very least monitor point and flat separately. Also might try the Harry Soo trick of putting some wood blocks right under the meat to raise it up off grate and get a more even cook. Good luck , post a pic
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How long should I allow for cooking and resting time for a (very) large & expensive brisket
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Founding Member
- Jul 2014
- 1718
- Sprang, TX
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Dances with lemmings
(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
Originally posted by Ahumadora View PostFirst. Don't waste any of it If you trim it
You can always cut it in half and do 2 smokes. 31 lbs is a hunk of beef.
Also, Take some big pieces of fat, coat them with your rub and cook them top shelf. Seriously worth eating plus the rendered fat drips down on the brisket.
Wagyu may cook faster and probe tender may come at a lower temp.
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We put the brisket on at 12:00 AM and are 11 hours into the cook. It is now
in the stall and holding tight. The pit temperature is a steady 225. I expect to take it off and to put into the holding chest no later than 4:00.
As for the method we are using...My son reached out to social media and was contacted by the Pit Master at Mid Town BBQ in Nagoya Japan, a restaurant that happens to prepare Wagyu briskets regularly. Their recommended strategy is keep it simple (just as Meathead suggested)
. Salt and pepper rub, minimal trimming, smoke ‘naked’ to 195 degrees and wrap prior to resting.
I am attaching a short video taken a couple of hours ago. And, Yes, I did sneak a small taste from the bottom and this brisket is turning out to be nothing less than extraordinary.
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