Got my Wagyu brisket

[daspyknows]

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]

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

 

[negolien]

NO RAW PICS?

 

[daspyknows]

NO RAW PICS?

Still packed up. Don't worry, pics will be coming.

 

[Sarahfly]

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!

 

[SmokinAl]

Looking forward to seeing this!
Al

 

[SmokinGame]

I am hungry already!

 

[sandyut]

i want to see this brisky in all states.

 

[negolien]

no pics it didn't happen

 

[daspyknows]

no pics it didn't happen

Not yet. Still in refrigerator. Once I start prepping and cooking I promise there will be pictures.

 

[Millberry]

What time do you want us to arrive?

 

[daspyknows]

What time do you want us to arrive?

Kickoff is at 10AM.

 

[daspyknows]

Going to cook this big boy tomorrow. I promise pictures. Also doing 2 spatchcocked chickens in a beer brine so we have food for tomorrow.

 

[negolien]

lookin forward i got wagyu flat to be cooked in week or two

 

[daspyknows]

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.

 

[daspyknows]

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.

 

[daspyknows]

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.

 

[negolien]

Nice wrap at all?

 

[daspyknows]

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.