• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

KOBE beef brisket

shellbellc

Master of the Pit
OTBS Member
1,757
18
Joined Jun 7, 2006
My boss' parents are coming up from FL and bringing a 10lb Kobe beef brisket. I haven't attempted a brisket yet and now I'm smoking a $50 brisket!!


I'm just going to treat this like a regular brisket or do you think I should make an adjustment for the Kobe beef?
 

crewdawg52

Master of the Pit
OTBS Member
1,318
13
Joined Feb 7, 2007
If it's true Japanese Kobe beef, what you got there is'nt a 10 lb, $50 brisket.
It's a 10 lb, $750 - $1000 brisket!
No pressure now, just hope it turns out great!
 

shellbellc

Master of the Pit
OTBS Member
1,757
18
Joined Jun 7, 2006
I know! I'm nervous. They apparently have a great butcher down there.
He also got 2 rib eye steaks and they were like $90 for 2!!


Look at the marbling in this NY strip
 

crewdawg52

Master of the Pit
OTBS Member
1,318
13
Joined Feb 7, 2007
I've had the opportunity to have it once while in Japan. All 100 grams of it (less than 4 oz., that's all I could afford). Still ran close to $22. I will tell you what, that was the very best beef I've had to pleasure of eating.

The pic did'nt come out, but i know what it looks like. A cardiologists nightmare!
Enjoy!
 

tonto1117

Master of the Pit
OTBS Member
1,632
11
Joined Jan 25, 2007
Shell, I have heard that they don't have as much fat marbled through them, so as a result cook up a lot quicker than the briskets we are used to, and have to be carefull not to dry them out. Good Luck!!!
 

squeezy

Master of the Pit
OTBS Member
2,113
13
Joined Jul 17, 2005
Wow! I am overwhelmed ... have never heard of Kobe beef until today.

I expect I'll meet my maker before I ever get a chance to taste it ...

But I can dream and drool ....
 

bud's bbq

Meat Mopper
249
10
Joined Jan 22, 2007
Hi Shellbell,

I've been grilling and/or smoking beef for 40 years. But, Kobe beef, wow!

Please, pics and evaluation. Mangia!

bud
 

shellbellc

Master of the Pit
OTBS Member
1,757
18
Joined Jun 7, 2006
Well got into work late today with the horrible rain we've had over the last 2 days (and it's still raining!!), double checked the kobe beef brisket is present and accounted for. I also went to Costco yesterday and go two pork shoulders to throw in with the brisket, hey why fire up the thing with one item in it!!

My biggest problem now....I can't find my maverick...


I am looking forward while being apprehensive at the same time.
 

squeezy

Master of the Pit
OTBS Member
2,113
13
Joined Jul 17, 2005
You mean your exalted thermometer doesn't have it's own gilded and locked box sitting beside Grandpa's ashes?
 

shellbellc

Master of the Pit
OTBS Member
1,757
18
Joined Jun 7, 2006
Well of course it does, it's just that I mis-placed the whole box!!! Grandpa's still there though!
 

keywesmoke

Smoking Fanatic
OTBS Member
521
10
Joined Feb 24, 2007
I enjoy Kobe (Tajima) beef when I can get it, but have never been able to order 10 pounds!

Keep a good eye on that piece......
 

gremlin

Meat Mopper
OTBS Member
191
10
Joined May 27, 2006
Good Lord son ....NNOOOOOO Pressure but the last time I heard of Kobe beef being sold in Toronto, it was a few years back and it was over $150.00 per pound.
Like I said noooooo Pressure.
Just let me know when you start it ........I'm gonna go up on the roof ,maybe i can get a whiff...a faint hint on the breeze.LOL
 

bigal

Smoking Fanatic
OTBS Member
971
10
Joined Sep 21, 2006
I think I have read that they massage the cow and even give it beer. Honestly.

what I've seen of it, on the net, is that it is well marbled........steaks anyway. I'd assume the same for the brisket.

As everyone else has said..............no pressure. Btw, I don't know what smoker you have, but that brisket may cost more than the smoker
.

If you don't show pics, I will do my best to ban you from this site!!!


Good luck, everyone here knows you'll do just fine! Have fun doing it and share the whole experience w/us please.
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
Hey Shell -

If you smoke low n slow you can't mess it up right? Just find your mavric and all will be well! I've a got a drawer full of Taylors you can borrow!
 

squeezy

Master of the Pit
OTBS Member
2,113
13
Joined Jul 17, 2005
That and even Saki !

I think that is how they raise Sumo wrestlers as well !
 

johno

Smoke Blower
126
10
Joined Jan 30, 2007
very interseting dutch , i read the link page you supplied . i have seen on a tv show here that there are a few cattle properties ( ranches to you guys )over here in australia where they are now breeding and growing the WAGYU cattle for the overseas market
 

shellbellc

Master of the Pit
OTBS Member
1,757
18
Joined Jun 7, 2006
Just to let you know I didn't forget about pictures or anything, found out that the parents actually froze it for the car ride north. He's bringing it in on Friday and on Sunday I'm doing the brisket and my shoulders.


I did receive information that a kobe brisket cooks MUCH faster than a regular brisket. Like 6 hours to get to 190*.

I also found, for anyone interested, that Snake River Farms sells kobe brisket on-line for $48 per 10 - 12# flat. I'm not sure what the over-night shipping would be. It's interesting to see how much their kobe is. A tenderloin for $300! They also sell berkshire(korobuta) pork.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.