ALL NIGHT SRF WAGYU BRISKET

[Winterrider]

That is artwork Al. Beautiful smoke ring.

 

[BB-que]

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.

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After trimming & dusting with S&P. I used the meaty part of the trim for burgers.

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Then wrapped in Saran Wrap, and into the fridge for 24 hours.

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Next we took the trimmed fat & ground it & rendered it down to make some Wagyu tallow.

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This stuff is like gold!

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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.

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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.

View attachment 628686

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.

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Here it is about 14 hours later.

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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.

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And into a 250 degree oven until it probes like butta!!

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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).

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As you can see it came down to about 160+ & just stayed there.

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After the rest, it’s time to see the finish!!

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WOW!! Look at that freakin’ smoke ring!

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Unbelievable!!

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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

Man oh man the bark on that baby looks spot on. You treated her right with that tallow too! Great cook Al, glad you knocked one off the list!

 

[texomakid]

I've never seen such a smoke ring!!! Beautiful looking brisket

 

[Ringer]

Excellent job on that brisket. That is one big smoke ring!! I bet it tasted fantastic.

 

[GrumpyGriller]

Dayam, that is some serious bark and smoke ring. Kudos on all levels on the cook...and to your "smoking angel".

 

[BrianGSDTexoma]

Looks like you nailed it Al! Mighty fine looking Brisket!

 

[SmokinAl]

Wow Al! That is beautiful! Oh and that tallow! Dressing the meat with that is pure perfection! The problem with a bucket list item like that is you are tempted to make it a double! Need to see if you can get another smoke ring like that!

Thank you!
Honestly I don’t think I will ever see a smoke ring like that again. All the stars must have been perfectly aligned!
Al

That's about the best brisket post these eyes have ever seen Al, truly a fantastic piece of work! RAY

Thanks Ray!
It was a fun smoke for sure!
Al

Looks fantastic Al !

Thanks Jim!
Appreciate it!!
Al

SA, Incredible gift and an incredible job smoking it ! WOW!!

Thanks CM!
It was a once in a lifetime thing. I was very lucky!!
Al

 

[SmokinAl]

That is artwork Al. Beautiful smoke ring.

Thank you, much appreciated!
Al

Man oh man the bark on that baby looks spot on. You treated her right with that tallow too! Great cook Al, glad you knocked one off the list!

Thank you very much my friend!
Al

Excellent job on that brisket. That is one big smoke ring!! I bet it tasted fantastic.

Thank you!
Yes it was very good. I even made some hash with it this morning. Good stuff!!
Al

Dayam, that is some serious bark and smoke ring. Kudos on all levels on the cook...and to your "smoking angel".

Thank you, and yes I’m a very lucky guy!
Al

Looks like you nailed it Al! Mighty fine looking Brisket!

Thanks Brian!!
Al

 

[JLeonard]

Mercy! Yeah, I'd be eating right off the knife with that great looking cook.
Jim

 

[pi guy]

WOW! Just wow!!

What a way to honor such a great gift. I don't know where you live, but man do I wish it was next door to me!

 

[Newglide]

Daym!! That looks awesome. I'd say you nailed it!

 

[Gonna Smoke]

Right on target there Al, looks absolutely phenomenal

 

[schlotz]

Bit late to the party Al. Looks like you nailed it! Interested in hearing your thoughts on flavor vs others that you've done the same way.

Matt

 

[MJB05615]

Looks totally awesome Al! Can't add anything more than has been said already. Excellent work, you're a very lucky Guy.

 

[SmokinAl]

Mercy! Yeah, I'd be eating right off the knife with that great looking cook.
Jim

WOW! Just wow!!

What a way to honor such a great gift. I don't know where you live, but man do I wish it was next door to me!

Daym!! That looks awesome. I'd say you nailed it!

Right on target there Al, looks absolutely phenomenal

Thank you so much guys!
Al

 

[GaryHibbert]

Al, that is the best looking brisket I've ever seen!! And that smoke ring is outta this world. If we weren't at opposite ends of the continent, I would have been knocking on your door for a bite.
Gary

 

[tx smoker]

WOW!! Al, that is absolutely incredible. Never seen anything like that before. I've been planning to get one of those briskets to do for Memorial Day but this seals the deal. Nothing short of amazing sir!!

Robert

 

[MrAhmerGamer]

That bark looked freaking fantastic.

 

[Steve H]

God lord Al! You nailed this one. It looks delicious!

 

[hoity toit]

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.

View attachment 628679

After trimming & dusting with S&P. I used the meaty part of the trim for burgers.

View attachment 628707

Then wrapped in Saran Wrap, and into the fridge for 24 hours.

View attachment 628678

Next we took the trimmed fat & ground it & rendered it down to make some Wagyu tallow.

View attachment 628680
View attachment 628681
View attachment 628682

This stuff is like gold!

View attachment 628683

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.

View attachment 628685

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.

View attachment 628686

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.

View attachment 628689

Here it is about 14 hours later.

View attachment 628690

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.

View attachment 628691
View attachment 628692

And into a 250 degree oven until it probes like butta!!

View attachment 628693

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).

View attachment 628695

As you can see it came down to about 160+ & just stayed there.

View attachment 628697

After the rest, it’s time to see the finish!!

View attachment 628698
View attachment 628699View attachment 628700

WOW!! Look at that freakin’ smoke ring!

View attachment 628701

Unbelievable!!

View attachment 628702
View attachment 628704
View attachment 628703
View attachment 628705

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

dammitt Al..., that was super duper...++++++Lord have mercy !

HT