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Special Brisket *A5 Wagyu*! Some brainstorming needed!

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    Special Brisket *A5 Wagyu*! Some brainstorming needed!

    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!!!

    #2
    I would be leery of sous vide for A5 for the reason that its fat melts just above room temperature. We have eaten quite a bit of it and you can feel and see it melting just from handling it. It will not require a long and slow cook to be tender.

    I’m sure you read this link. https://www.crowdcow.com/products/wagyu-brisket-flat

    Best wishes on successfully cooking this exceptional cut of meat.
    Last edited by Donw; November 23, 2018, 05:41 PM.

    Comment


    • Silverylake
      Silverylake commented
      Editing a comment
      I did read the link when the steak was ordered, and I was hesitant when essentially it was just applying some serious heat to this thing. Its most likely why I considered the sous vide in the first place. I did get my hands on some a5 ribeyes from crowd cow a few months ago, and i was shocked to find the sous vide ones did NOT ruin the steak (i also read the warnings, thankfully didnt ruin them)

    • Silverylake
      Silverylake commented
      Editing a comment
      Thank you for the advice!!

    #3
    For brisket at 131, I would go the full 72.

    I would guess, from fridge temp, the tip will get to 140 in fairly short order and the fat end will take a couple hours at most. But I think the way to go is more like 275-325.

    After the 72 hour soak, I might just sear it like steak. Should be pretty tender anyway as wagyu.

    Comment


    • Silverylake
      Silverylake commented
      Editing a comment
      You may be right with the "just sear"method. Using the 300 as you suggested, is that a good medium between getting a good crust and smoke? Approx how long in your estimation would it get up to temperature?

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Hard to say. An hour? Probe it up and keep an eye on the temp.

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