So I always slice a bit off the flat 90 degrees to the grain prior to cooking in order to know for sure how to slice. I cook that and eat it of course. But it rarely looks like this!! I have had prime steaks that weren’t that well marbles. And that is the flat. Here is the better half and the tag. I’m hoping for the best yet. Not used to paying 6.99 a pound so expectations are running high
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Is brisket supposed to look like this ???
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Wagyu!!!!! Heck yeah it should look like that!
I’ve made wagyu brisket a few times, both times it cooked quicker, so just keep an eye on it.
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I smoked one on Fri night that resembled yours, not labeled a wagyu but came out just fine.
Like @barefly said I was surprised by just how fast it cooked, it was 18lbs or so and was done in 9 hours.
Way faster than I had planned for, good thing was it held up well in an almost 8 hour cambro.
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Originally posted by HouseHomey View PostThat’s real nice. I’m about to pay 11 bucks a pound.
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Those HEB wagyu briskets are the real deal. And yes they are that striated. They source their wagyu through Mishima Reserve which has excellent meat. I also use their ground beef, makes outstanding hamburgers, meatballs and meat loaf. Fire that puppy up, they make super tender and flavorful results !!!
https://pitmaster.amazingribs.com/fo...-on-a-weber-26
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