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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...
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...
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.
That's awesome! Thanks for sharing. I might try to get into some local competitions around here this year, just for fun of course, I'm no professional..