TGIF... AMIRIGHT?
Well then... one year ago tomorrow the doc took a skill saw to my chest in an attempt to repair my broken heart... which was surprising in and of itself due to a lifetime of hearing one did not exist.
Anywho..
To celebrate that milestone, I decided to do something I have really wanted to do for a long time. As some of you can attest, I really enjoy testing the limits of that smoker of mine. Over the years, I have tossed most anything on it that would form bark. This weekend I have a treat. I managed to get my hands on a big ole hunk of Japanese Wagyu beef.
Oh yes.
The interesting thing about the way the stars aligned for this smoke is the fact that I also have an Angus brisket that has been wet aging in my dry age box that I have been designing and testing over the last week. I have the temp cycle on the box setting at a rock steady 36* with the compressor cycle still running a 3 cycle/hour routine with no cooling issues. I have the UV-C light, humidifier, and fan ready to install this weekend, so the Angus needs to come out of the chamber and hit the smoker.
So the plan is to prep and trim both the Angus and Wagyu tomorrow morning and start the overnighter around noon. I suspect a 18-20 hour low and slow with a 4 hour holdover in the faux cambro. While the briskets are in the smoker, I will tear down the dry age merchandiser and install the final controls and components. If all goes well, I should be doing calibrations and final testing next week and hopefully into dry age production by the first of the month. My first dry age project will be a 109 sub-primal and I will shoot for a 30 day dry age for the first run. I will also start a 45 day and then a 60 day cut on the heels of that initial run.
In the meantime, I am really looking forward to that Wagyu to come off the grates.
To be continued.....
Well then... one year ago tomorrow the doc took a skill saw to my chest in an attempt to repair my broken heart... which was surprising in and of itself due to a lifetime of hearing one did not exist.
Anywho..
To celebrate that milestone, I decided to do something I have really wanted to do for a long time. As some of you can attest, I really enjoy testing the limits of that smoker of mine. Over the years, I have tossed most anything on it that would form bark. This weekend I have a treat. I managed to get my hands on a big ole hunk of Japanese Wagyu beef.
Oh yes.
The interesting thing about the way the stars aligned for this smoke is the fact that I also have an Angus brisket that has been wet aging in my dry age box that I have been designing and testing over the last week. I have the temp cycle on the box setting at a rock steady 36* with the compressor cycle still running a 3 cycle/hour routine with no cooling issues. I have the UV-C light, humidifier, and fan ready to install this weekend, so the Angus needs to come out of the chamber and hit the smoker.
So the plan is to prep and trim both the Angus and Wagyu tomorrow morning and start the overnighter around noon. I suspect a 18-20 hour low and slow with a 4 hour holdover in the faux cambro. While the briskets are in the smoker, I will tear down the dry age merchandiser and install the final controls and components. If all goes well, I should be doing calibrations and final testing next week and hopefully into dry age production by the first of the month. My first dry age project will be a 109 sub-primal and I will shoot for a 30 day dry age for the first run. I will also start a 45 day and then a 60 day cut on the heels of that initial run.
In the meantime, I am really looking forward to that Wagyu to come off the grates.
To be continued.....
