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Hey mlm,   They turned out great but they finished way ahead of what I thought. I started them at 5am and they were done by 1pm. They rested in the cooler for almost 4 hours. They were still good and warm and very juicy. The group really liked it and the pulled pork. Not a drop was left. In...

That is very interesting information.Thank you JarJar! The History of Kobe and Wagyu evidently go back a long way. Since posting this, many people have asked if the higher priced Wagyu is worth the price of Choice and Prime cuts of Brisket and my reply has been, YES, if they can find it at a...

Thanks Aggie!

Thanks and congratulations on the Daughter graduating.

Thanks,  I see you're in Texas. Are you a full time competitor and do you travel a lot? How many people do you have on your team?

Thanks Bruno! To be honest, I barely got a taste of it, except a cube or 2 of burnt end and some crumbs I scraped off the bottom of the Nesco that I had on a Pretzel Bun. But those few bites were extremely tasty, mostly due to the fact that they inherited all the juices left over. But I did have...

Well the Chapter loved the Wagyu Brisket and I also think it turned our great. Thanks everyone for the great advice. Below are some pictures from the smoke. Unfortunately, I didn't get any pictures from the actual event because I was too busy carving both briskets and ribs. But the brisket had a...

Do you wrap in foil or butcher paper or what? Thanks again

Thanks Bruno,  So is 250* considered Hot & Fast and around 225 Low &Slow? I normally cook the choice briskets at 250* and wrap them when they hit IT of around 160* and pull them at 200*. I'm also reading that some guys remove most of the fat cap since the meat should be more marbled with fat.

Looks amazing. Glad I came across this thread. I'm smoking two of these starting early early tomorrow morning. How long did this one take for you? I'm on a hard deadline to finish them by 5pm.

I just realized I spelled Wagyu wrong. Here's a picture of the label on the box. I was surprised it is imported from Australia. Even more surprising is that the beef has been blessed for Muslim use, I guess similar to Kosher. One guy commented that it's "Allowed to be eaten according to Islamic...

Thanks. Yes, I'm being told by several people on some smoking groups on Facebook, that the fattier Waygu will cook faster and that I should pull it when it gets up into the high 180's degrees and let it carry over as it rests. Thanks again, GEO

I'm gonna try smoking a couple of Waygu Beef Briskets for our Harley Owners Group Chapter in Oconomowoc, WI next Tuesday. I've been having good results with Choice cuts from SAMS Club but have never smoked Waygu before. Anything I should be aware of before I mess it up treating it the same as...

I realize this is an older post. I've been successful smoking "Choice" Briskets and am comfortable with them. I've volunteered to cook for our HOG (Harley Owners Group) meeting next Tuesday at Wisconsin Harley Davidson. One of our members has a contact who is purveyor of beef and can get me...

Thanks Gary! Time for another one. We are out of meat!

Thank You! 

Sorry, I haven't been checking my post and I'm not receiving notices that someone posted. The rods I used were 1/8" Started a 12 pound brisket this morning And I just had to make more Bacon Candy while I've got the smoker's goin' 6 hrs in, time to wrap this baby up and back in the heat...

Yes, unlike MIG or TIG, you have to kind of drag the stick as you make contact or it will weld itself to the piece.

Thank You! I used Lincoln E6013 rods for all the welding. If I still had my MIG, I would have used that, but I've actually done a lot more stick welding and am better at that than MIG. I've been re-building a Sportster with my son and we're using TIG which has been very challenging to say the least.

Trying to jump start spring with a Brisket Flat, Pork Loin, and Shoulder Butts. Still 35 degrees up here.