I was just gifted an A5 wagyu brisket recently sold by Crowd Cow. It looks incredible. I am planning on cooking it for a Christmas dinner. As some of you may have done a gold grade SRF brisket, any recommendations would be appreciated.
Heres my initial thoughts
1) I have to be beyond careful with this due to the quality and fat content, so sous vide first, then smoke to finish. It is a flat only, so even less room to work with.
2) Going to go as low as I can - sous vide naked at 131. Any thoughts as to 24hr, 48hrs, longer? This is prob as delicate as they come, I will target 36 hours to start.
3) Chill thoroughly.
4) 225 degree green egg. maybe cherrywood? Season with salt and pepper only. Based on anyones experience - how long approximately will it take to get from fridge temperature to maybe 140. Will enough crust develop, or will it require a final sear? Will an A5 wagyu brisket pull in too much smoke flavor? This is clearly the step that I am most worried about.
Any other suggestions would be greatly appreciated!! Thank you!!!
Heres my initial thoughts
1) I have to be beyond careful with this due to the quality and fat content, so sous vide first, then smoke to finish. It is a flat only, so even less room to work with.
2) Going to go as low as I can - sous vide naked at 131. Any thoughts as to 24hr, 48hrs, longer? This is prob as delicate as they come, I will target 36 hours to start.
3) Chill thoroughly.
4) 225 degree green egg. maybe cherrywood? Season with salt and pepper only. Based on anyones experience - how long approximately will it take to get from fridge temperature to maybe 140. Will enough crust develop, or will it require a final sear? Will an A5 wagyu brisket pull in too much smoke flavor? This is clearly the step that I am most worried about.
Any other suggestions would be greatly appreciated!! Thank you!!!
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