Am I crazy to do this with wagyu?

[sawhorseray]

Ray, back in the day when the work schedule conflicted with cooking I'd do flats in the crock pot on a bed of onions with a little bit IPA for the braising liquid. That was always some good eats.

Your say-so is plenty good enough Stuart! I'm kind of thinking that to go with some cabernet in the pot with the onions and shrooms would make me happy, maybe a few small taters in the there too. I do make a mean crockpot beef
bourguignon too. RAY

 

[SecondHandSmoker]

Your say-so is plenty good enough Stuart! I'm kind of thinking that to go with some cabernet in the pot with the onions and shrooms would make me happy, maybe a few small taters in the there too. I do make a mean crockpot beef
bourguignon too. RAY

Ray,
You got me lickin' my chops with that.
I never even thought about using a cabernet for the braise.
Now, you got me wanting to pick up a flat.



Stuart

 

[jcam222]

For me burger would be a less than optimal use for such a magnificent piece of meat. I’d leave it in the freezer until I was ready for brisket again.

 

[D.W.]

Weeellllll, I'd say toys in the attic, possibly you've surely gone fishing, or if not, they've taken your marbles away... but in all honesty, do what you want and post some pics!

 

[texomakid]

I'd cook it as a whole packer is supposed to be cooked. I bet it will be really special.

 

[SmokinAl]

Cure it, grind it & add cubed Swiss cheese & stuff it into Reuben brats. I did this & they are awesome. Then all you need is a little sauerkraut & mustard & a good hoagie roll & your in heaven!!
Al

 

[chilerelleno]

Cure it, grind it & add cubed Swiss cheese & stuff it into Reuben brats. I did this & they are awesome. Then all you need is a little sauerkraut & mustard & a good hoagie roll & your in heaven!!
Al

Dang Al, those sound good.

 

[jcam222]

Your question “am I crazy to use an A9 Wagyu brisket for burger”. Answer , Yes insane lol. There are a lot of great ideas in this thread for using an ordinary brisket. I think I’d trade you 3 or 4 prime briskets for that Wagyu brisket. You could make way way more of these ideas that way :)

 

[73saint]

I was heading out of town when I started this thread, and somehow i missed a TON of posts. I’ve got some catching up to do here. Lots of great ideas. I forgot I have an umai dry age bag, I’m thawing it out now. Maybe dry aged wagyu brisket burgers? Hmmm. I do like the idea of doing tacos with a portion of the flat or curing some of it.

Thanks everyone for taking the time to Leave such great comments. I’m sorry for not replying sooner!

 

[73saint]

Cure it, grind it & add cubed Swiss cheese & stuff it into Reuben brats. I did this & they are awesome. Then all you need is a little sauerkraut & mustard & a good hoagie roll & your in heaven!!
Al

Al, I actually did this once, only I smoked them and made pastrami brats. Honestly I’d rather have the real thing, the brats didn’t do it for me. Great idea though!

 

[noboundaries]

There's a YouTube video by PitmasterX, a Danish (I think) pitmaster, where he does EXACTLY what the OP is proposing. He compares it to a regular ground chuck burger. Every taste tester agreed the ground chuck was the better burger. I'll see if I can find the video to post.

 

[noboundaries]

Ooops, my mistake. He ground a $100 waygu steak into burger meat, not a brisket. Still, might be worth a watch.

 

[noboundaries]

Ooops, #2. I watched the video again and the waygu won. Burger away!

 

[73saint]

I have been tossing and turning, trying to decide what to do with it and it just hit me! I’m not going to grind it, I’m not going to dry age it. I’m going to smoke it to perfection, enjoy a little when it’s hot and fresh, and then turn the rest into- https://www.smokingmeatforums.com/threads/spicy-smoked-brisket-boudin.295266/
I have been wanting to do another batch of this, and I think the extra fat will only help with the boudin. Heck yeah, that’s the ticket. I’ll be sure and take way too many pics and post a thread ASAP!

Thanks again for all the feedback. Now I have so many other ideas, I’ll never tire of brisket lol.

 

[indaswamp]

Well done 73saint....well done....good choice.

 

[Bearcarver]

I have been tossing and turning, trying to decide what to do with it and it just hit me! I’m not going to grind it, I’m not going to dry age it. I’m going to smoke it to perfection, enjoy a little when it’s hot and fresh, and then turn the rest into- https://www.smokingmeatforums.com/threads/spicy-smoked-brisket-boudin.295266/
I have been wanting to do another batch of this, and I think the extra fat will only help with the boudin. Heck yeah, that’s the ticket. I’ll be sure and take way too many pics and post a thread ASAP!

Thanks again for all the feedback. Now I have so many other ideas, I’ll never tire of brisket lol.

Sounds Like a Great Way to Go!!!

Bear