17 lb SRF's Wagyu Labor Day 2015 brisket

[yrrndsmoker]

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!!

IMG_2593.JPG

• yrrndsmoker
• Sep 5, 2015

IMG_2595.JPG

• yrrndsmoker
• Sep 5, 2015

All the trimmings to drip down and baste the brisket

IMG_2596.JPG

• yrrndsmoker
• Sep 5, 2015

 

[b-one]

:110:I'm in!

 

[crazymoon]

YDS, Looks scrumptious, I'm in !

 

[aggie94]

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

 

[lilhef]

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

 

[yrrndsmoker]

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

IMG_2598.JPG

• yrrndsmoker
• Sep 5, 2015

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.

IMG_2597.JPG

• yrrndsmoker
• Sep 5, 2015

 

[yrrndsmoker]

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!

 

[disco]

Any finished product shots?

Disco.