So after another member mentioned a site for Wagyu brisket. I decided to check it out. Ended up buying one. When it got to me. I must say it was done in some of the best packaging I've ever seen.
Ended up having to work Saturday so I decided to do a late night smoke. Briskets always take a long time so I felt safe doing during the late night.
Ok on to my game plan.
Got home and pulled from the fridge.
Pulled from cryo pack and trimmed to 1/4 inch of fat on it. Total amount of fat trimmed was 1.4 lbs. Not bad.
Next I did a simple rub on it of kosher salt, black pepper, onion powder and garlic powder. Just sprinkled them on.
Into the smoker it goes at 1am. Using hickory for the wood. Doing good. On schedule so far. Ended up falling asleep around 3am maybe 4am sitting in the recliner. Good thing I set up alearts. Woke up around 9am and checked out the brisket. Omg the probe was reading about 192. Freaking out I went and looked at it.
Was the probe too close to one side?
I moved the probe to a couple different spots and waited each time.
Yep. Probe needed a better spot. IT came down to 187. Man that was close. Don't want to mess this up.
Grabbed some foil and just covered the top leaving the bottom exposed. Just before 12 noon. IT hit 190. Pulled out and let it rest some while I figured out what sides to go with it. Friends won't be over till 3pm so I got time. Covered and into my cooler to keep warm till dinner time.
Looking good. Smelling good. Big difference in looks when not using my normal rub with the brown sugar in it.
Friends are over. Decided to go with simple side dishes for dinner. Cut it up.
My plate
Some macaroni salad, beans and some garlic bread. Have some coleslaw but not pictured.
Meat was great. Really good flavor to it. Tender. Meat was juicy as expected since of all the marbling.
Spices were just right. Would I spend the money for another? Yes. Even though I didn't go to 205 on the IT. It worked good removing at 190. Next time I might wait and go all the way but thats another time. We will see.
Ended up having to work Saturday so I decided to do a late night smoke. Briskets always take a long time so I felt safe doing during the late night.
Ok on to my game plan.
Got home and pulled from the fridge.
Pulled from cryo pack and trimmed to 1/4 inch of fat on it. Total amount of fat trimmed was 1.4 lbs. Not bad.
Next I did a simple rub on it of kosher salt, black pepper, onion powder and garlic powder. Just sprinkled them on.
Into the smoker it goes at 1am. Using hickory for the wood. Doing good. On schedule so far. Ended up falling asleep around 3am maybe 4am sitting in the recliner. Good thing I set up alearts. Woke up around 9am and checked out the brisket. Omg the probe was reading about 192. Freaking out I went and looked at it.
Was the probe too close to one side?
I moved the probe to a couple different spots and waited each time.
Yep. Probe needed a better spot. IT came down to 187. Man that was close. Don't want to mess this up.
Grabbed some foil and just covered the top leaving the bottom exposed. Just before 12 noon. IT hit 190. Pulled out and let it rest some while I figured out what sides to go with it. Friends won't be over till 3pm so I got time. Covered and into my cooler to keep warm till dinner time.
Looking good. Smelling good. Big difference in looks when not using my normal rub with the brown sugar in it.
Friends are over. Decided to go with simple side dishes for dinner. Cut it up.
My plate
Some macaroni salad, beans and some garlic bread. Have some coleslaw but not pictured.
Meat was great. Really good flavor to it. Tender. Meat was juicy as expected since of all the marbling.
Spices were just right. Would I spend the money for another? Yes. Even though I didn't go to 205 on the IT. It worked good removing at 190. Next time I might wait and go all the way but thats another time. We will see.
