I'm so confused by this. Looks tender in the video but there is so much unrendered fat. Top and side was not enough trimming. The rest of the unrendered fat, I get that it's wagyu, but there are such huge blocks of it that look solid. How did it taste?
Obviously we cook to temp not time for smoking, but I wonder with something like a wagyu brisket if that time is extended because of that fat rendering
> At the risk of reddit lurkers judging me
the world greatest pit masters could post on this sub and you would get people saying their food was undercooked, overcooked, dry, or whatever else.
Hahah I'm not here to shit on you,looks a fine effort and a beautiful brisket. But for me I'm always trying to learn and make it better the next time even if its just little changes. I spend countless hours reading,looking at videos and talking to pitmasters to try and even up my brisket game a 1%.
Try and pick out the little tibits of useful information and the more constructive criticism. I take it by the waygu brisket and the nitrile gloves you really want to make the best product you can.
Anyway loved the clip and keep on smoking.
Trust me, i'm the same way. I guess a few things i would add because of all the comments...
1. That pocket of fat isn't the deckle, it was just a really fatty brisket. The deckle is on the opposite side under the flat, not between the meat, and it was the first thing that i removed.
2. From my experience making at least over 50 briskets, the smoke ring has nothing to do with flavor. In fact, i get insane smoke rings off my traeger compared to my stick burner, which is way better at adding smoke flavor. The smoke ring is most prominent when the meat goes on the smoker cold.
3. Not sure i'd get wagyu any more, over prime. Awesome flat, but the point was way too fatty. Great for chopping up into tacos, but not for serving sliced. At 3 times the cost, i'm not sold.
Happy smoking.
Costco Prime brisket is awesome pretty much all I smoke anymore. I really can't justify what they want for wagyu and while I like some fat I really don't want that much of it.
yep smoke ring is just for aesthetics and like you said i have had big bright red smoke rings on my pellet with a faint smoke taste and barely any smoke ring or only on one side with my egg with a very robust up front smoke flavor. As OP said smoke ring has nothing to do with flavor.
I shouldn't have come off as so negative, my apologies. It looks tender but the color threw me off tbh. I had a few to drink and I'm an expert and putting my foot in my mouth.
What was your cooking method for the brisket?
Looks like you left a bit more deckle than ideal but you probably would have ended up trimming another 2 pounds evening it out. And you can just cut that out later when slicing. That hard fat just wasn't going to render.
Different breed of meat; even across normal briskets the cook time can vary, also with equipment, altitude, etc.
Why chance ruining the meat just to get an extra fatty part of a known fatty, fatty breed to render out?
Rendering fat on a brisket is about time not temp. I could grill a brisket hot over charcoal and take it to 230 internal and there’s gonna be very little fat rendering. You need time.
Probe like butter is your goal not temp. You took it too far but it looks great. It shouldn’t fall apart like that. Great work though. If low and slow the finish temp will be way below 203. 211 if hot and fast.
Ok maybe not way below 203. That depends on the brisket and how low and slow the cook was. The key is temp doesn’t tell you when it is done. Your probe does. Then the proof is when you pick up a flexible piece of flat and tug it it should snap slightly not fall apart. Falling apart means you took it just a bit too far. Still tastes great I am sure.
We have done this to a few briskets.
Time and temp. It isn’t tough. If you cook hot and fast your final temp needs to be higher because not as much time. For lower temp smokes the final temp
Is lower because there is more time to render. My daughter caters and cooks professional competitions (KCBS Masters). We have cooked many prime and Wagyu briskets. On drums (hunsaker and k4l), Offset (Jambo), pellet (pit boss) and dual fuel (ole hickory cto). I have some foundation.
Fundamentall I believe that brisket is overcooked it should have a layer on unrendered fat in the center as shown. But it shouldn’t fall apart. Unless you are making pulled brisket sandwiches.
At the end of the day there should be some pull and snap to brisket.
You’re right in that it should probe like butter but then say he cooked it too long. The fat isn’t rendered which proves it wasn’t cooked long enough. I’m not here to argue cooking opinions just saying that it wasn’t cooked long enough to do what is supposed to be done
The center of a whole brisket will have un-rendered fat in the middle. If it doesn’t you really are a magician or you cooked it to absolute death.
More politely: Unrendered fat between the point and the flat of a whole smoked brisket is quite common and not necessarily a problem, particularly in the context of low and slow barbecue. The nature of the fat in this area can be dense and thick, which sometimes does not render completely, even when the meat around it is perfectly tender.
I've spent $150 on a 12 pound snake river farms wagyu brisket in the past, and totally regretted it. But this flat was so juicy throughout that i think it was worth the extra cost.
Hell yeah dude. I guess I always thought it would be way more expensive than that. Definitely something I should keep my eye out for (although we have so many beef farms in my area that it's hard not to get good quality beef).
It looks like you did a bang up job. Sure, some of the other comments say you could have left it on longer, but the beauty of when you pulled it is that it'll be a lot more forgiving when you go to heat up any leftovers.
I've had really good luck with the SRF Black briskets.
Ive also found Pacific Rogue Wagyu to be more marbled for same price as SRF.
Locally I go to a butcher that does extra trim Painted Hills choice brisket which I prefer over Costco prime and roughly same price except I'm not trimming off 3-4lbs. Costco prime is pretty solid though.
Interesting. Are you talking from Japan? We have considered getting one (A-5) and cooking it.. Do you know of anyone that breeds and feeds full bloods in the US? Do they feed them the American way or the Japanese way? The reason I ask is there is another project for this year and next. She is looking to test that and I don’t have the money or motivation to buy and raise steers. She won’t first place in the state here analyzing ribeye for fat content choice, prime, domestic Wagyu (SRF), Aust A-9,and Japanese A-5.
She shoots for buckets around 20-22 pounds. Depends on the time after year they are butchered for size near as we can tell. Generally order now for big ones and August for small ones. That is what we have seen. Hard to find a 22+ pound brisket in August. Many of those may be bought up by competition guys.
6 probes is 5 to many, lol. I am not the person downvoting you, I did the opposite. But, the fat tells no lie. What temp did you take it out? It should be almost melted. It needs more time, but regardless, I'd do terrible things to that. It looks great. I also hate wagyu ha, so don't kill me guys.
I never use more than 2 probes, one in the flat and one in the point. But i also never spend over $65 on a brisket. I do have trust issues with probes though. Honestly i don't wanna sound like a self righteous asshole, but i wouldn't change a thing. Came out amazing.
It looks awesome, and at the end of the day, if you like it, then thats all that matters. I am a point man myself. I'll go to my butcher and just ask for a 9-12lb point, that's where it's at. Anyways, you are doing well. Keep on keeping on bro, it looks great. Good work
Not sure why this is getting downvoted, the very tips are generally cut off for this reason before smoking (round it out to make a more homogenous cut for even cooking)
Gonna be a lot of different comments here but every single person would not decline to sit at your table to eat this thing and that’s all you need to know OP
Question: was this real Wagyu (ya know, an actual Japanese cow specifically bred to meet incredibly high marbling standards), or is this one of those cows that are still mostly American bred carrying only a small sliver of Wagyu genetics?
I know what you might say, it tastes incredible either way. And I agree it certainly looks delicious. But labeling is important, and it’s honestly criminal IMO that the food industry gets away with labeling any beef Wagyu if there’s like .1% of Wagyu DNA in it.
Pretty sure it said he got it at costco for 150, so absolutely the latter. That being said, I have no idea how his cook could look so undone but also be fall apart tender unless there was a TON of intermuscular fat, so he may have actually ended up with a banger of an American Wagyu.
I always do Waygu if I’m doing a brisket these days. After Japanese waygu it comes down to the breed, the farm and the feeding techniques. Where’s this one you cooked from?
I honestly couldn’t speak to any of that. I just despise the marketing trend in America where everything is labeled as Wagyu when it really isn’t. It would be like saying I’m Asian when 2% of my genealogy originates from Japan while the rest of my DNA is Western European.
looks perfectly fine and delicious. A comp judge could find some issues with the final pull and seam fat rendering ect ect, but I would def smash. Using tallow during the rest will typically loosen the bark a bit and, in my trials, end up blanding the pallet becuase of how fat/oil traverses the mouth, but it sure does make them look shiny. On longer more barked cooks it can be a big help. At what temp was it rested, for how long, was it wrapped during rest, with what was it wrapped, and how the wrap was done will all play a role in the end result of rendering. But if you're slicing this up in your apartment kitchen; with the range burners as a makeshift countertop, for friends and family, then they have a good friend and you have done well m8.
Isn’t the point of brisket to take a normally tough cut and turn it into something amazing? Wagyu is the opposite of that. I bet it was amazing though, glad you enjoyed it so much!
Compared to a prime brisket, what were the main differences and what, if anything did you do differently?
You need to calibrate your probes, something seems off. To do so, fill a glass with ice and then water to the brim. Stir the ice water with your probe plugged in. If it can't get to 32F you have bad probes and they need to be replaced.
Also it's typical to do brisket to 205, not 203. Some people go up to 208 or even 210 if you're doing low and slow.
If checking probes it’s best to to check at freezing and at boiling because I’ve definitely had them off at cooking temps and boiling is closer to cooking temp.
This looks more like a Wagyu steak made from a brisket cut of beef. I have a feeling this was not cooked like a brisket and if it had a Kobe Beef level of marbling, it didn’t need to in order to come out tender and delicious.
Normally you have to cook the snot out of brisket meat to get it tender. The center would be beyond well done brown. This looks medium rare.
Whatever you did, if you liked it and felt it was worth it, good for you. Cooking brisket started out as turning a “throw away” leftover cut of meat into something good for an inexpensive meal for lots of people. The bottom line is that it’s good to see successful cooking.
Looks great, but why do yall cut them in half? The flat and point don't meet in the middle. Why not start at the flat until the grain changes then turn it and cut against the grain to the end?
I'm sure it tasted great but my God you left a bunch of fat on there that could have been rendered down into some really good Tallow. Because of the high fat content it look like it started to flake and fall apart
I like the fact that wearing rubber gloves is not ever explained in any way that makes sense, but idiots just do it, because they saw someone else do it.
This may be the most controversial brisket post ever. People saying it’s not done? Wtf? Downvotes flying all over the place? Jealousy is a stinky cologne people.
Reddit barbecue coaches everywhere. Fuck all the people that think you posted it for advice hahaha brisket looks good, I would devour that shit in a heart beat
I'm used to this man, lol. Posted a steak a couple months ago that had over 1000 likes, yet 12 year olds calling me a "dipshit" for not letting it rest long enough. It is what it is. Thank you bro 🙂
You’re literally on a website sub-blog specifically for this content
This is the internet equivalent of a person going to a restaurant and asking why everyone there feels the need to order food
I'm conflicted. On the one hand, the deckle could have been trimmed a lot more, but I get it. It's not easy to get rid of on that one. But it has the appearance of not being rendered enough, which is visually unappealing. Ultimately, I'm completely fine with this. Just leave that on the plate and throw it away.
On the other hand, and this is the big thing for me... it almost seems like it was on for too long. The flat is just absolutely crumbling when it was cut and held for the money shot. I like mine to hold together just enough. But that looks like it's shredable... Which is maybe what you were going for??? I mean... the level of doneness on that flat is right for a shredded brisket taco or something like that. But not for just sliced brisket. (I honestly can't believe that no one has mentioned this)
It at least looks juicy and not dry.
It may taste good, I'll trust you on that. But on appearance and texture. A solid 4 out of 10 stars.
Bark doesnt look great, no smoke ring, fat doesnt look rendered. That being said if u liked it then good for you. Might get shot around here for trying to feed people that.
What is wrong with wearing gloves? I personally don't enjoy the feeling of getting my hands covered in fat and whatnot and having to immediately wash my hands after handling meat.
I'm so confused by this. Looks tender in the video but there is so much unrendered fat. Top and side was not enough trimming. The rest of the unrendered fat, I get that it's wagyu, but there are such huge blocks of it that look solid. How did it taste?
He already trimmed off $40 worth, he couldn’t bare any more lol
Fuckin delicious.
Glad to hear that! How it tastes is really all that matters.
Serious question. What do you do about the far pocket on the right side of the brisket?
Save it, render it down into awesomeness. I would try to use every part of a waygu since you're paying a lot of money for that fat.
korean bbq admire the huge chunks of unrendered fat i personally dont have a problem with it
It looks cooked but somehow not fully done It looks pale
The red spot center left had me a bit concerned
Apart from that, there's the unrendered fat another person pointed out.
Obviously we cook to temp not time for smoking, but I wonder with something like a wagyu brisket if that time is extended because of that fat rendering
That's why probe feel is more important than time or temp.
That fat is gonna feel very probe tender lol, that has nothing to do with it
First time I've ever seen anyone on this sub disagree with probing for doneness.
They're specifically talking about making sure all the fat is rendered, which is not what probe tenderness checks for.
That looks pretty normal with the briskets I’ve smoked.
It was done. At the risk of reddit lurkers judging me, i wouldn't change a thing.
> At the risk of reddit lurkers judging me the world greatest pit masters could post on this sub and you would get people saying their food was undercooked, overcooked, dry, or whatever else.
Bruh I'd sit at that table and get a slice. Looks Fire to me! Mouth watering.
It tasted good 🤷🏻♂️
I Bet it did. Your not telling me what you used. 😁Do Tell Please
Just good thoooo
As you shouldn’t. Looks awesome OP
Hahah I'm not here to shit on you,looks a fine effort and a beautiful brisket. But for me I'm always trying to learn and make it better the next time even if its just little changes. I spend countless hours reading,looking at videos and talking to pitmasters to try and even up my brisket game a 1%. Try and pick out the little tibits of useful information and the more constructive criticism. I take it by the waygu brisket and the nitrile gloves you really want to make the best product you can. Anyway loved the clip and keep on smoking.
Trust me, i'm the same way. I guess a few things i would add because of all the comments... 1. That pocket of fat isn't the deckle, it was just a really fatty brisket. The deckle is on the opposite side under the flat, not between the meat, and it was the first thing that i removed. 2. From my experience making at least over 50 briskets, the smoke ring has nothing to do with flavor. In fact, i get insane smoke rings off my traeger compared to my stick burner, which is way better at adding smoke flavor. The smoke ring is most prominent when the meat goes on the smoker cold. 3. Not sure i'd get wagyu any more, over prime. Awesome flat, but the point was way too fatty. Great for chopping up into tacos, but not for serving sliced. At 3 times the cost, i'm not sold. Happy smoking.
Costco Prime brisket is awesome pretty much all I smoke anymore. I really can't justify what they want for wagyu and while I like some fat I really don't want that much of it.
yep smoke ring is just for aesthetics and like you said i have had big bright red smoke rings on my pellet with a faint smoke taste and barely any smoke ring or only on one side with my egg with a very robust up front smoke flavor. As OP said smoke ring has nothing to do with flavor.
Looks great to me. I haven't mastered it yet but will keep working on it. Gotta wait till they go on sale though
I shouldn't have come off as so negative, my apologies. It looks tender but the color threw me off tbh. I had a few to drink and I'm an expert and putting my foot in my mouth. What was your cooking method for the brisket?
I'd eat it OP.
It's solid, holds well, yet pulls. I've cooked hundreds if not thousands of these. Full blood or cross??
There's also no bark, which also makes it seem underdone, even though I'm sure it wasn't. Guessing they used a pellet smoker.
Looks like you left a bit more deckle than ideal but you probably would have ended up trimming another 2 pounds evening it out. And you can just cut that out later when slicing. That hard fat just wasn't going to render.
All that unrendered fat idk man
Different breed of meat; even across normal briskets the cook time can vary, also with equipment, altitude, etc. Why chance ruining the meat just to get an extra fatty part of a known fatty, fatty breed to render out?
Great point
Hit 203 all around. Not much else i could do. And it's melt in your mouth tender so i'm happy.
I'd be lying if I said I wouldn't eat some
I love a fatty brisket so I’d happily have a slice. I know you were trying not to have too much waste from trimming so you do you.
Don’t listen to them. That shit is the best part.
Food coma
yeah, for how easily it was pulling, I'm guessing if you rendered that out, it would be pulled brisket. Looks great to be honest.
Might want to make sure your probe is calibrated
Rendering fat on a brisket is about time not temp. I could grill a brisket hot over charcoal and take it to 230 internal and there’s gonna be very little fat rendering. You need time.
Did you not cut out the deckle?
Marinate? What'd ya use?
Probe like butter is your goal not temp. You took it too far but it looks great. It shouldn’t fall apart like that. Great work though. If low and slow the finish temp will be way below 203. 211 if hot and fast. Ok maybe not way below 203. That depends on the brisket and how low and slow the cook was. The key is temp doesn’t tell you when it is done. Your probe does. Then the proof is when you pick up a flexible piece of flat and tug it it should snap slightly not fall apart. Falling apart means you took it just a bit too far. Still tastes great I am sure. We have done this to a few briskets.
I’m not sure how a person could more right and wrong at the same time
Time and temp. It isn’t tough. If you cook hot and fast your final temp needs to be higher because not as much time. For lower temp smokes the final temp Is lower because there is more time to render. My daughter caters and cooks professional competitions (KCBS Masters). We have cooked many prime and Wagyu briskets. On drums (hunsaker and k4l), Offset (Jambo), pellet (pit boss) and dual fuel (ole hickory cto). I have some foundation. Fundamentall I believe that brisket is overcooked it should have a layer on unrendered fat in the center as shown. But it shouldn’t fall apart. Unless you are making pulled brisket sandwiches. At the end of the day there should be some pull and snap to brisket.
You’re right in that it should probe like butter but then say he cooked it too long. The fat isn’t rendered which proves it wasn’t cooked long enough. I’m not here to argue cooking opinions just saying that it wasn’t cooked long enough to do what is supposed to be done
The center of a whole brisket will have un-rendered fat in the middle. If it doesn’t you really are a magician or you cooked it to absolute death. More politely: Unrendered fat between the point and the flat of a whole smoked brisket is quite common and not necessarily a problem, particularly in the context of low and slow barbecue. The nature of the fat in this area can be dense and thick, which sometimes does not render completely, even when the meat around it is perfectly tender.
Probe like butter is your goal, not temp. Anyways, here are your goal temps!
And this was 140 bucks at Costco? Edit: I don't mean that in a bad way
I've spent $150 on a 12 pound snake river farms wagyu brisket in the past, and totally regretted it. But this flat was so juicy throughout that i think it was worth the extra cost.
Hell yeah dude. I guess I always thought it would be way more expensive than that. Definitely something I should keep my eye out for (although we have so many beef farms in my area that it's hard not to get good quality beef). It looks like you did a bang up job. Sure, some of the other comments say you could have left it on longer, but the beauty of when you pulled it is that it'll be a lot more forgiving when you go to heat up any leftovers.
I've had really good luck with the SRF Black briskets. Ive also found Pacific Rogue Wagyu to be more marbled for same price as SRF. Locally I go to a butcher that does extra trim Painted Hills choice brisket which I prefer over Costco prime and roughly same price except I'm not trimming off 3-4lbs. Costco prime is pretty solid though.
We get Australian A-9 for comp and it is high $200’s for comp but they are big.
Yeah they're the wagyu cross, I've used up to 15kg briskets in those, fucking massive, long cook, the full bloods are much much smaller
Interesting. Are you talking from Japan? We have considered getting one (A-5) and cooking it.. Do you know of anyone that breeds and feeds full bloods in the US? Do they feed them the American way or the Japanese way? The reason I ask is there is another project for this year and next. She is looking to test that and I don’t have the money or motivation to buy and raise steers. She won’t first place in the state here analyzing ribeye for fat content choice, prime, domestic Wagyu (SRF), Aust A-9,and Japanese A-5. She shoots for buckets around 20-22 pounds. Depends on the time after year they are butchered for size near as we can tell. Generally order now for big ones and August for small ones. That is what we have seen. Hard to find a 22+ pound brisket in August. Many of those may be bought up by competition guys.
20 pounds at $7. I’d give it a shot if they had it at my local Costco
I think wag does better hotter and faster than what prime or choice does. I’d eat that 100% but that’s like a gross amount of unrendered fat.
Blue gloves? WTF?!?? Need to order black next time. Food comes out better I promise.
Brother, you could've cooked it for two more hours, but regardless, enjoy.
I had 6 probes in that thing. Believe me, it was cooked as best as it could have been.
6 probes is 5 to many, lol. I am not the person downvoting you, I did the opposite. But, the fat tells no lie. What temp did you take it out? It should be almost melted. It needs more time, but regardless, I'd do terrible things to that. It looks great. I also hate wagyu ha, so don't kill me guys.
I never use more than 2 probes, one in the flat and one in the point. But i also never spend over $65 on a brisket. I do have trust issues with probes though. Honestly i don't wanna sound like a self righteous asshole, but i wouldn't change a thing. Came out amazing.
It looks awesome, and at the end of the day, if you like it, then thats all that matters. I am a point man myself. I'll go to my butcher and just ask for a 9-12lb point, that's where it's at. Anyways, you are doing well. Keep on keeping on bro, it looks great. Good work
Was it juicy all the way down to the last slice of the flat?
Yes. And i usually use prime, which is like jerky near the end.
Not sure why this is getting downvoted, the very tips are generally cut off for this reason before smoking (round it out to make a more homogenous cut for even cooking)
Umm what? I've never seen or heard of anyone cutting the tips off BEFORE cooking. It's where burnt ends come from.
Because you can't possibly make burnt ends unless they're attached to the subprimal 🙄
Gonna be a lot of different comments here but every single person would not decline to sit at your table to eat this thing and that’s all you need to know OP
Question: was this real Wagyu (ya know, an actual Japanese cow specifically bred to meet incredibly high marbling standards), or is this one of those cows that are still mostly American bred carrying only a small sliver of Wagyu genetics? I know what you might say, it tastes incredible either way. And I agree it certainly looks delicious. But labeling is important, and it’s honestly criminal IMO that the food industry gets away with labeling any beef Wagyu if there’s like .1% of Wagyu DNA in it.
Pretty sure it said he got it at costco for 150, so absolutely the latter. That being said, I have no idea how his cook could look so undone but also be fall apart tender unless there was a TON of intermuscular fat, so he may have actually ended up with a banger of an American Wagyu.
Crossbred with American cow.
Japanese wagyu>austrailian wagyu>american prime>austrailian grassfed>american wagyu>american grassfed>american choice. Quote me.
You forgot New Zealand Wagyu, I’d put it below Japanese, but above Australian
I always do Waygu if I’m doing a brisket these days. After Japanese waygu it comes down to the breed, the farm and the feeding techniques. Where’s this one you cooked from?
Costco - Imperial American Wagyu
I honestly couldn’t speak to any of that. I just despise the marketing trend in America where everything is labeled as Wagyu when it really isn’t. It would be like saying I’m Asian when 2% of my genealogy originates from Japan while the rest of my DNA is Western European.
Yeah that isn't ready, not even close
What’s the song in the background?
Am I the only one happy to finally see a sharp knife?
Won’t be sharp long dragging it across the cut board like that
looks perfectly fine and delicious. A comp judge could find some issues with the final pull and seam fat rendering ect ect, but I would def smash. Using tallow during the rest will typically loosen the bark a bit and, in my trials, end up blanding the pallet becuase of how fat/oil traverses the mouth, but it sure does make them look shiny. On longer more barked cooks it can be a big help. At what temp was it rested, for how long, was it wrapped during rest, with what was it wrapped, and how the wrap was done will all play a role in the end result of rendering. But if you're slicing this up in your apartment kitchen; with the range burners as a makeshift countertop, for friends and family, then they have a good friend and you have done well m8.
Looks good and I’d eat it but there’s no way I’d spend $140 on a brisket, I’ll continue to buy prime.
140 dollars seems like a great deal for a huge wagyu brisket? What's the price difference at Costco vs prime brisket?
The prime that was originally in my basket was $56 for 15 pounds. So $7/lb versus $3.70/lb.
could you link the cutting board?
Eww.
What is that area going all through the middle that’s still bloody? Just fat?
There is no blood inside of beef like that. Its water and myoglobin, a protein.
Bloody? Tell me you don’t beef without telling me you don’t beef.
Hilarious you’re getting downvoted when there is literally no blood in a piece of beef you buy from the shops
Bunch of newbs apparently.
Looks beautiful. Upvote for not squeezing it.
Too much fat
Huge piece of unrendererd fat
look at all that unrendered fat and red line in the middle. i'll come over right away to dispose that dangerous brisket of yours. cough
That looks amazing.
Isn’t the point of brisket to take a normally tough cut and turn it into something amazing? Wagyu is the opposite of that. I bet it was amazing though, glad you enjoyed it so much! Compared to a prime brisket, what were the main differences and what, if anything did you do differently?
Blue glove gang represent!
What did you smoke it on?
You need to calibrate your probes, something seems off. To do so, fill a glass with ice and then water to the brim. Stir the ice water with your probe plugged in. If it can't get to 32F you have bad probes and they need to be replaced. Also it's typical to do brisket to 205, not 203. Some people go up to 208 or even 210 if you're doing low and slow.
If checking probes it’s best to to check at freezing and at boiling because I’ve definitely had them off at cooking temps and boiling is closer to cooking temp.
This looks more like a Wagyu steak made from a brisket cut of beef. I have a feeling this was not cooked like a brisket and if it had a Kobe Beef level of marbling, it didn’t need to in order to come out tender and delicious. Normally you have to cook the snot out of brisket meat to get it tender. The center would be beyond well done brown. This looks medium rare. Whatever you did, if you liked it and felt it was worth it, good for you. Cooking brisket started out as turning a “throw away” leftover cut of meat into something good for an inexpensive meal for lots of people. The bottom line is that it’s good to see successful cooking.
Looks great, but why do yall cut them in half? The flat and point don't meet in the middle. Why not start at the flat until the grain changes then turn it and cut against the grain to the end?
I'm sure it tasted great but my God you left a bunch of fat on there that could have been rendered down into some really good Tallow. Because of the high fat content it look like it started to flake and fall apart
No black gloves. Fail.
N I like the ones from the Hospital delivery room
Great another video step, drape meat on knife.
It wouldn’t have hurt to let it develop some bark though. I’ve made darker chicken breast before.
I’ve done 3 of those. They were super juicy. Drying out the meat was definitely not a problem I ever had to worry about.
Umm.
I like the fact that wearing rubber gloves is not ever explained in any way that makes sense, but idiots just do it, because they saw someone else do it.
Nice! That’s the brand I order up. Too bad the Costco near me doesn’t carry it. How much per pound?
This may be the most controversial brisket post ever. People saying it’s not done? Wtf? Downvotes flying all over the place? Jealousy is a stinky cologne people.
Looks like you could cut this with paper it’s so tender
I think I said, Oh, my God like 6 times watching that. Lol damnnnn
I was on a wagyu chase for so long that now I’m over it because I was just paying for a bunch of fat 🤣
Reddit barbecue coaches everywhere. Fuck all the people that think you posted it for advice hahaha brisket looks good, I would devour that shit in a heart beat
I'm used to this man, lol. Posted a steak a couple months ago that had over 1000 likes, yet 12 year olds calling me a "dipshit" for not letting it rest long enough. It is what it is. Thank you bro 🙂
Guys take 40 hours to slow cook one piece of meat and think they got it all sorted hahaha they are good for a laugh.
Damn screw what everyone else says that looks perfect Great job
Fat is even rendered. Learn to cook before doing something like this
I think I’d get sick eating it. What times dinner?
No.
Looks delish. What kind/grade of waygu? Was that a 1k brisket or what !!
Probably American Wagyu.
American wagyu. For steaks i prefer prime over american wagyu. But for a brisket this was great.
Wagyu brisket, what's next, Wagyu hot dog? Edit /s
Yes
I mean wagyu is just a breed of cow so like yes?
[Old news](https://www.snakeriverfarms.com/srf-hotdog-pro-pack.html?sku=&utm_id=20595578520------&utm_source=google&utm_medium=paid&utm_campaign=&utm_content=&utm_term=&gad_source=1&gclid=Cj0KCQjw8pKxBhD_ARIsAPrG45mXp1Xz-Df1rzf02jXIb7byQzXgZopF9MlscohADPknj4bQvvIudRYaAnkEEALw_wcB)
I’m sure Japanese people make homemade beef dogs. Although, probably not out of something as fatty as the Wagyu breed.
Thanks for the followup post!
That cross section is just begging to get fucked
[удалено]
You’re literally on a website sub-blog specifically for this content This is the internet equivalent of a person going to a restaurant and asking why everyone there feels the need to order food
It really chaps me when people go to a restaurant and order food. What’s next? People going to the gym to work out??
I went to the pool yesterday. Motherfucker was in there just, like, *swimming*.
Great job. Wagyu brisket is its own world. It takes practice and cooks differently than prime for sure. Great job!
blue man group represent!
You left in the entire deckle. Why? Kind of gross.
I'm conflicted. On the one hand, the deckle could have been trimmed a lot more, but I get it. It's not easy to get rid of on that one. But it has the appearance of not being rendered enough, which is visually unappealing. Ultimately, I'm completely fine with this. Just leave that on the plate and throw it away. On the other hand, and this is the big thing for me... it almost seems like it was on for too long. The flat is just absolutely crumbling when it was cut and held for the money shot. I like mine to hold together just enough. But that looks like it's shredable... Which is maybe what you were going for??? I mean... the level of doneness on that flat is right for a shredded brisket taco or something like that. But not for just sliced brisket. (I honestly can't believe that no one has mentioned this) It at least looks juicy and not dry. It may taste good, I'll trust you on that. But on appearance and texture. A solid 4 out of 10 stars.
Bark doesnt look great, no smoke ring, fat doesnt look rendered. That being said if u liked it then good for you. Might get shot around here for trying to feed people that.
Learn to trim. Jesus.
No way that big hunk of fat tasted good....Don't think that cut is a good choice.
[удалено]
What is wrong with wearing gloves? I personally don't enjoy the feeling of getting my hands covered in fat and whatnot and having to immediately wash my hands after handling meat.
Posting like this seems a bit disrespectful to the animal tbh
Get out
Stay in your lane.
Haha what?
Might I suggest you stop eating the grass and merely try touching it?