Food Smokers and Smoking Tips/Tricks/Techniques

Speaking of brisket prices, I just kind of did a thing...


First time smoking Wagyu brisket, but needed a practice before giving it a whirl at competition (potentially). It is for a meeting on June 23rd with the Whiskey Club I'm in. We were just doing a BBQ/whiskey mash-up, but a couple of us decided we wanted to try Wagyu. I just bought this same size brisket in Prime grade at Costco for about $40. No pressure with getting this one nailed .

Will it be $100 better than Prime? I don't really see that being possible. That said, it could end up being the best brisket I've done.

 

You can get it here!

http://www.pitfacedbbq.com/products.html

The group-buy that started it all is here:

https://www.tacomaworld.com/threads...e-and-spicy-meat-massage-now-shipping.494379/

When ordering, don't forget to use discount code 'TWRub10'.

 

Color is spot on. Wrap time. Still at 151

 

I'm not quite getting the color I'm wanting.

I haven't checked in an hour or so, though, so maybe it'll surprise me. This oak wood is on a short leash. I haven't had a cook on oak that I *loved*, yet. It's really popular, though, so I want to get good at it!

 

This is red oak, hickory, maple blend. Was a free bag they gave me with grill. Haven't done straight oak before.

Maybe you need more PF rub

Pecan is my usual go to though.

 

That last hour did wonders to it.

I'm in the neighborhood of 165* with a really nice color. Wrapped in butcher paper, now.

I also separated the point from the flat at this point. Never really done it this way, but I'm giving it a whirl. Going to start treating the point differently in anticipation of burnt ends.

 

Atomic Buffalo Turds. Bacon wrapped cut up corn on the cob. Bacon wrapped steak cut into small pieces. Bacon wrapped bacon LOL.



Anaheim or Jalapeno Poppers. Bacon wrapped onion rings. Bacon wrapped anything.

 

Glad it pulled through.

I'm at 160 now and 250 on the pit.

Separation is how I used to do it. I always waited til end and then cubed the point, reseason and back on the smoker for another hour or two. In fact... I may do that tonight still.

 

^^^ this

 

Planning much of the same, now! I want to cube up the point right when the flat goes in for a rest. Hoping to finish burnt ends and finish the flat rest at the same time.

 

Resting

 

Ordered! Got both types. Will probably try on a butt for pulled pork.

Got a little cheeky with the discount code, just to see What If

 

This was at about the 2 hour mark, going at about 275-300 the whole time. Figuring on around 3 hours since they’re baby backs? I’ve only done St. Louis style and they take like 5 hrs

 

Very nice. Only 171 here

 

From the few I've done there about an hour less. But that's at 225 so 3 should be good. Just check the bend

 

Slicing now

 

Juice for days! Looks great!

 

Sweet. Figured on checking the bend at 3, don’t want to open it more than I have too lol

 

Always need folks checking for bugs .

Thanks for the order! Just packed it up and it should head out tomorrow!

Please post some pics after you get a chance to cook with it and share you impressions!

 

Wonderful looking brisket! I'm about to start resting mine.