SmokinAl
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As many of you already know I was the lucky recipient of a free SRF Wagyu brisket. It was from a member on here who wishes to remain anonymous. Originally I was planning on smoking it for Easter, but the weather yesterday & today are perfect for outdoor grilling. So we did an all night smoke in the WSM. OK now for the photo’s!
Here is how it came.
After trimming & dusting with S&P. I used the meaty part of the trim for burgers.
Then wrapped in Saran Wrap, and into the fridge for 24 hours.
Next we took the trimmed fat & ground it & rendered it down to make some Wagyu tallow.
This stuff is like gold!
OK it’s about 5:00PM on Friday afternoon. I have a pan with a grate in it, and the grate is sitting on 2 onion halves, so the brisket is up off the bottom & can get good smoke from underneath too.
I poured a can of French onion soup in the pan to give it a little extra moisture & I’m smoking it fat side up to protect the top. Since the upper part of a WSM is where all the heat is located.
Into the WSM, on the bottom grate, with a full water pan, and the old trusty Guru keeping the temp steady all night.
I put 3 probes in the brisket, 2 in the flat, and 1 in the point. The smoker is running at 225.
Here it is about 14 hours later.
The bark is right where I want it, the fat is rendering nicely, so now for the butcher paper. Of course you know I‘m gonna use a bit of that Wagyu tallow on the paper too.
And into a 250 degree oven until it probes like butta!!
It only took about 3 hours in the oven to finish up. I let it sit on the counter until the temp dropped down to 180, then wrapped it up in fresh paper & back into a 170 degree oven until lunch time (about 4 hours).
As you can see it came down to about 160+ & just stayed there.
After the rest, it’s time to see the finish!!
WOW!! Look at that freakin’ smoke ring!
Unbelievable!!
I did not get any plated shots, cause we just stood at the board & pigged out. We even made a couple of sliders and ate them standing up. Well that is one thing I can take off my bucket list. I finally got my own Wagyu brisket. Thanks for stopping by folks, and thank-you to the kind gentleman who gave me this brisket.
Al
Here is how it came.
After trimming & dusting with S&P. I used the meaty part of the trim for burgers.
Then wrapped in Saran Wrap, and into the fridge for 24 hours.
Next we took the trimmed fat & ground it & rendered it down to make some Wagyu tallow.
This stuff is like gold!
OK it’s about 5:00PM on Friday afternoon. I have a pan with a grate in it, and the grate is sitting on 2 onion halves, so the brisket is up off the bottom & can get good smoke from underneath too.
I poured a can of French onion soup in the pan to give it a little extra moisture & I’m smoking it fat side up to protect the top. Since the upper part of a WSM is where all the heat is located.
Into the WSM, on the bottom grate, with a full water pan, and the old trusty Guru keeping the temp steady all night.
I put 3 probes in the brisket, 2 in the flat, and 1 in the point. The smoker is running at 225.
Here it is about 14 hours later.
The bark is right where I want it, the fat is rendering nicely, so now for the butcher paper. Of course you know I‘m gonna use a bit of that Wagyu tallow on the paper too.
And into a 250 degree oven until it probes like butta!!
It only took about 3 hours in the oven to finish up. I let it sit on the counter until the temp dropped down to 180, then wrapped it up in fresh paper & back into a 170 degree oven until lunch time (about 4 hours).
As you can see it came down to about 160+ & just stayed there.
After the rest, it’s time to see the finish!!
WOW!! Look at that freakin’ smoke ring!
Unbelievable!!
I did not get any plated shots, cause we just stood at the board & pigged out. We even made a couple of sliders and ate them standing up. Well that is one thing I can take off my bucket list. I finally got my own Wagyu brisket. Thanks for stopping by folks, and thank-you to the kind gentleman who gave me this brisket.
Al
