Recent content by Anthony21078

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. A

    Butcher trimmed this wagyu brisket for me

    15 hours @ 225F with lump charcoal and hickory wood. Wrapped at 175. Point was incredibly juicy and probe tender at 203 (First time probing this brisket). Flat was juicy, but still had a tad bit of resistance with the probe at 203. Not sure why, but I wound up pulling it off. Rested 45 min on...
  2. A

    Help me time this waygu brisket

    https://www.snakeriverfarms.com/american-wagyu-beef/brisket.html
  3. A

    Help me time this waygu brisket

    I have a large heat heat deflector compared to the overall service area on the cooking grate. There is only about half-inch of space around the deflector compared to the firebowl. I have been using don't temp with my flame boss temp controller and it's been working very well for me. On the other...
  4. A

    Help me time this waygu brisket

    19lb untrimmed, 16lb trimmed snake river farms waygu brisket. Using a light rub only. Bringing to a family bbq around 12pm with a dinner time of 4pm. Goal is to have the brisket in the 200F range/probe tender by 1130am, wrapped in butcher paper and placed in the cooler with towels. It will have...
  5. A

    Butcher trimmed this wagyu brisket for me

    It was 9.99 a pound. I definitely kept all the fat for burgers and sausage in my grinder. About 3.5lbs of fat. The flat and point are not completely separated and still attached. I watched few trimming videos but didn't see one trimmed like this. However, one mentioned being able to add your...
  6. A

    Butcher trimmed this wagyu brisket for me

    Picked up a 19lb American wagyu brisket from Snake River Farms at a local butcher. I've only trimmed a handful of briskets in my time so I would never consider myself pro. But, I've never removed the entire big piece of fat between the point and flat where the two pieces can be separated like...
  7. A

    Dry aging questions

    On a another note, the temperature data I was collecting became completely scewed when I turned the fan on and started monitoring again. Temps dropped another 4 degrees F overall so I have to adjust again. I am betting I will need to adjust further when the meat goes in. The one thing I dont...
  8. A

    Dry aging questions

    A few random articles, forum posts and the publication I attached
  9. A

    Dry aging questions

    I have started to convert a brand new blaze 4.5cu mini fridge for dry aging. I've had this fridge for a while but it was never used and not needed so it was wiped down with water/beach. Currently measuring temperature and humidity levels with a wifi thermometer/hygrometer and 2 standalone temp...
  10. A

    Converting a Char Broil CB940x to a smoker

    Good idea TY....
  11. A

    Converting a Char Broil CB940x to a smoker

    I found these pictures on the forum...
  12. A

    Converting a Char Broil CB940x to a smoker

    Hey everyone. I have a family trip in 10 days and I would like to attempt a quick conversion of my uncle’s char broil cb940x into a smoker for several racks of ribs. The grill is already at the house and its the only option to attempt a smoke. I have been smoking meats on my vision grills...
  13. A

    First brisket.....fire went out :(

    Breakdown..... Vision Grills Kamado cooked at 225F 8.5lb untrimmed brisket flat cut in 2 pieces Small cut - 3 to 1 pepper to salt ratio. *Rookie mistake - trimmed off way too much fat from the cap* Cooked fat side down on lower grate with fat trimmings on upper grate dripping down Large cut -...
  14. A

    First brisket.....fire went out :(

    Small cut just came off at 204F. Still wrapped in foil and now wrapped in a towel and into the cooler. Large cut hit 165F the same time the small cut hit 204F. The stall was about 3 hours. Double wrapped in butcher paper and back on the grill Getting there.....
  15. A

    First brisket.....fire went out :(

    The small cut hit 164 and didnt seem to have a stall.....Made a steady climb. The large cut has stalled at 151 for roughly 45 minutes now. I was tempted to spray the small cut with apple juice but I held back and let the fat drip on the meat. Seems to have worked well. Meat appeared moist when...
See more
Top Bottom
Back
Clicky