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17 lb SRF's Wagyu Labor Day 2015 brisket

post #1 of 8
Thread Starter 

Smoking a Snake River Farms American Wagyu brisket for this Labor Day 2015.  Smoking on my 22.5" WSM @225 degrees for probably 20-24 hours. This behemoth barely fit in my smoker. Rubbed with 50% texas Salt Lick rub and 50% my own rub. Stay tuned!!

 

 

 

 

 

All the trimmings to drip down and baste the brisket

post #2 of 8
:110:I'm in!
post #3 of 8

YDS, Looks scrumptious, I'm in !

post #4 of 8

Can't wait to see how it turns out!  Like the idea of putting the trimmings to good use.

post #5 of 8

DUDE.  How does one get to your place from say...Tampa?

post #6 of 8
Thread Starter 

Heres the brisket 5 hrs on so far. You can see those drippings on top keeping it basted!

 

 

 

Decided I would use a small pork belly that i had in the freezer. Threw the skins on top of the beef cracklins' (which were delicious! probably because i seasoned them also). Probably going to take the belly to 165-170 then throw it in the oven at 500 for 5-10 min. Any other thoughts or advice on the belly are welcomed as I've never done this method before.

 

post #7 of 8
Thread Starter 

Holy cow, this brisket is cooking fast!! Probed in a few different spots with thermapen in the flat and point and we're already at 180. Its only been in a little over 7 hours. Ive heard Wagyu cooks a little faster than reg but wow!!

 

Pork belly is at 155 and looking great!

post #8 of 8

Any finished product shots?

 

Disco.

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