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Finally, a brisket everyone liked!

Discussion in 'Beef' started by schlotz, Aug 12, 2018.

  1. schlotz

    schlotz Smoking Fanatic SMF Premier Member

    Like many, brisket has been my nemesis. While I've smoked many that have been acceptable, I never was satisfied that the end result was at least a 9 out 10. The son-in-law brought me a 13# Wagyu from a Ranger buddy of his (who has gone into raising cattle) and asked me to smoke it. Well, I was nervous not wanting to mess this up. 50-50 Salt & Pepper, trimmed off 3#, smoked in the MAK 2 Star on the top grate which hovered around 275-285º. Pulled with what seemed to be an easy probing @ 7.5 hrs with an IT of 201º. Rested in a cooler for 1h20min. Whoa! It turned out fantastic. Juicy, great flavor and tender. Whew... everybody was happy :)

    [​IMG]
     
    Last edited: Nov 1, 2018
  2. RiversideSm0ker

    RiversideSm0ker Master of the Pit

    Congrats on your brisket success!

    George
     
  3. gmc2003

    gmc2003 Legendary Pitmaster OTBS Member

    That looks fantastic from my screen.

    Point for sure.

    Chris
     
  4. Looks great! Nice job!
     
  5. Well it sure looks good, and bottom line is if you and the other munchers liked it, then that is success indeed!
    like.
    kit
     
  6. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    Sure looks good . Always a good day when they like it ,,, lol.
     
  7. kruizer

    kruizer Master of the Pit

    Good lookin brisket.
     
  8. Oh wow. With the way it looks I can't imagine it not being delish. Congrats!
     
  9. Jeff Wright

    Jeff Wright Smoking Fanatic SMF Premier Member

    Congrats on the brisket. That picture looks extremely juicy and tasty.
     
  10. schlotz

    schlotz Smoking Fanatic SMF Premier Member

    The brisket didn't last long, sheesh, that crew was hungry! Couldn't ask for more than to see your hard work get devoured in one sitting. :D
     
  11. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That is a mighty fine looking brisket there my friend!
    Great job & congrats on making the carousel!!
    Al
     
  12. schlotz

    schlotz Smoking Fanatic SMF Premier Member

    Thanks Al, I followed your lead regarding the temp to smoke at and will continue from here on. This one I made the decision to wrap in butcher paper half way through a very short stall ie @168º. Paper pushed it through almost immediately. Once done I cut open the paper to help the IT stabilize for 5-10 min before sealing in the cooler. Good notes taken so hopefully I can repeat ;)

    Matt
     
  13. Xendau

    Xendau Meat Mopper SMF Premier Member

    Many times, we are our own worst critics.

    Looks amazing! Congrats!
     
    chilerelleno likes this.
  14. AllAces

    AllAces Meat Mopper SMF Premier Member

    If looks could taste..............
    That looks as good as any brisket I've seen in Texas.
     
  15. schlotz

    schlotz Smoking Fanatic SMF Premier Member

    Very humbled Al, re:carousel Thanks!
     
  16. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Beautiful brisket, congrats on finally meeting your own hallmarks of success.
    That's a nice hunk of beef, Waygu FTW!
    I'd to see the fat in the flat when raw.

    Nice cook, Like!
     
    OILFIELDTOOL likes this.
  17. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Great looking brisket from what I have heard about Wagyu meat that was part of your battle. My neighbor has a friend now raising Wagyu and he was at a cookout this weekend with his friend. He said that he could not believe the taste of that beef it just melted in your mouth. They had steak and burgers he said even the burgs were unlike anything he had ever had. So lucky you getting some pricey Wagyu.

    Warren
     
  18. schlotz

    schlotz Smoking Fanatic SMF Premier Member

    ...and the rest of the story: Our daughter & son-in-law are in the process of starting up their Wagyu Cattle Ranch. Currently at 7 head and more on the way. Looking forward to their success... for SOME reason :D Well, ok, maybe more than just ONE reason :)
     
    OILFIELDTOOL likes this.
  19. texomakid

    texomakid Smoking Fanatic

    That's a thing of beauty. Of Couse I saw in on the carousel before I got into the current post ;)
    I'm really wanting to try waygu at some point. Many I know swear there's a difference.
    Congrats on a great brisket.
     
  20. GATOR240

    GATOR240 Smoking Fanatic SMF Premier Member

    Lucky dog! :p Fine job on the brisket. Like