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  1. B

    Wagyu Brisket and sandwich

    Took a shot at smoking a Wagyu Brisket (from Snake River Farms, ~10lbs after it was trimmed). Followed Franklin BBQ recipe as best I could - salt & pepper rub and smoke (oak wood). Smoked for about 8+ hours at around 250' then wrapped in butcher paper after stall and back on the heat at 270'...
    • BBQWill
    • Thread
    • brisket sandwich wagyu wagyu brisket
    • Replies: 27
    • Forum: Beef
  2. B

    Where to get smoking wood on Long Island (NY)

    Just started smoking meats and finding out that it's hard to get the right wood here on Long Island (Suffolk County). I've got some cherry wood but also looking for some hickory and maybe some oak. I've done the usual google search and anything that can be ordered on line is either kiln dried...
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    Pork ribs - not a lot of smoke flavor (cherry wood)

    Just finished my first smoke. Rack of spare ribs and a rack of baby backs using cherry wood. Smoked for 3 hours, wrapped for 2 then rested for about 30 mins. Plenty of smoke produced and the ribs were fully cooked (actually overcooked) but there really wasn't much/any smoke flavor in the meat...
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