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Got my Wagyu brisket

daspyknows

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I ordered a 20+ lb Wagyu brisket from Double 8 cattle last month. It arrived 21.89 pounds. It was $189 and shipping was free for orders over $200 so got a pound of ground beef to qualify. Planning to smoke it next Saturday for the 49ers Cowboys game finishing late night, wrapping and resting til Sunday morning. I will be taking pics but was excited to see the package arrive.
 

TNJAKE

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Heck yeah bud can't wait to see the pics of the cook. Nice score!
 

Sarahfly

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I ordered a 20+ lb Wagyu brisket from Double 8 cattle last month. It arrived 21.89 pounds. It was $189 and shipping was free for orders over $200 so got a pound of ground beef to qualify. Planning to smoke it next Saturday for the 49ers Cowboys game finishing late night, wrapping and resting til Sunday morning. I will be taking pics but was excited to see the package arrive.
It will be extraordinary. Nice!
 
Last edited:

SmokinAl

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Looking forward to seeing this!
Al
 

daspyknows

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Here are the before pics. I wasn't expecting a 21.89 pound trimmed full packer. I took off maybe a quarter pound of fat. They say it is dry aged 28 days. When I opened it there wasn't a lot of liquid compared to the ones from Costco. The flat is a 3 inches thick. I rubbed it down with a bit of https://johnnysfinefoods.com/products/cooking-sauces/firecracker-sauce-12oz/ which I have used on my last 2 briskets and have liked as a slather then a rub made with season salt, ground black pepper, onion powder, granulated garlic, paprika and cayenne powder. Going to use a mixture of oak and almond except for while I put the chickens of for today's meal. Then I will mix in some apple or cherry. Planning to running at 275 to 300.
 

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daspyknows

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Joined Jun 9, 2020
Since I was told to show pictures from start to finish he we are at 5 hours in. Hitting the stall. Put the chickens on and some smoked yams so I can say I didn't go all meat.
 

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daspyknows

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Joined Jun 9, 2020
Interesting smoke. A 21.79 lb brisket took 8 hours at 275 to 300. No discernable stall. I probed it at 193, 198 and finally at 203 and it was like jello. Pulled it off and wrapped it for 2 1/2 hours. A had a pan to collect drippings and there was a half gallon. In fact it was almost overflowing. Another half pint rendered out while wrapped. So rich and tender. Could probably have eaten it without teeth it was so soft. Cutting was a challenge and didn't really notice a smoke ring. Here are the pictures.
 

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daspyknows

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Joined Jun 9, 2020
Nope, no wrap. Was surprised me was the 9 hours. Plan was to keep wrapped in cooler til this morning. Instead it was dinner so today its "leftover" chicken and brisket.
 

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