G'Morning Y'all! Finally getting around to posting my last brisket cook. I'll start off by saying, I have set a new bar for me. Super happy with this cook!
Cook Details:
Date:2/2/19 (late to post, sorry!)
Meat: Costco Wagyu Brisket
Price: $4.99/lb
Initial Weight: 18.37 lbs
Trim Weight: 12.5 lbs ish
Rub: Pitfaced Unicorn Rub (Developmental rub courtesy of
bvbull200
)(Pepper Forward Savory Rub)
Aged: 2 weeks in Vac-Seal Rubbed Down (Just to let it meld, and really, I just didn't have time)
Cooker: Pitts & Spitts Maverick 1250
Pellets: B&B Post Oak
Style: Fat Cap Down with Point over Heat Source
Temp: 225°F
Spritz or Spray: Nothing
Cook Time: 14 Hours Nekkid
Rest Time: 2 Hours
Pics (comment on top):
Costco carries these around Super Bowl and 4th of July (according to meat guy at Costco)
I went through many til I found a pliable/bendable one. Bonus... it was THICK!
Pretty thick fat cap
I trim aggressive. There is a lot of intramuscular fat to help hold it's own. The Pellet rig seems to be gentle on the briskets. I go full trim on the point, and real thin on the flat (still fat on flat in final pics).
Gotta get under that flap a bit
5 lbs 14.5 oz of trimmings
Seasoned with Pitfaced developmental rub. Pepper forward savory blend. Test running for a friend.
Granular Close up!
Rubbed, Vac-sealed, and back in the fridge for two weeks to let it all meld. First time trying this and really was a result of not having time, so I claim it as intentional
On the Pit at 225°F
About 4 hours in
About 6 hours in. Testing out the new InkBird and wanted to use all probes.
About 10 hours in
Pulled. About 205°F in the point and 200°F in the flat. Probed tender (started poking around 195°F)
Double Foil wrapped at 175°F and wrapped in towels into cooler for a rest for 2 hours
Finished Pics!:
So so so so happy with results! Barq was incredible. Tenderness was amazing. Moisture was retained.
Fat cap still remained which is why I go so light on it for this rig (seen on bottom)
Overall thoughts:
If I can ever get close to replicating this, even 75%, I'll be thrilled! As for the wagyu, it definitely had a softer/oilier texture. Not a bad oily, just the best way I can describe it. Really rich, like Beef ribs. I can't eat as much of this in one sitting as I can Prime or choice, but still loved it. Flavor profile from the rub was outstanding. Pepper pronounced with an excellent blend of other seasonings to give it a well rounded profile.
The $4.99 question... Is it worth $4.99/lb?
Yes/No... If I were to do a comp, or big cookout for friends, Yes. For just me and the wife normally, I'll stick with Prime as it's way more cost effective.
I think I got most of the info in there. I'll add more if I think of more later.
Thanks again to all on here that always post up great threads. It's been my motivation to give back and repay all y'all!
Cook Details:
Date:2/2/19 (late to post, sorry!)
Meat: Costco Wagyu Brisket
Price: $4.99/lb
Initial Weight: 18.37 lbs
Trim Weight: 12.5 lbs ish
Rub: Pitfaced Unicorn Rub (Developmental rub courtesy of
bvbull200
)(Pepper Forward Savory Rub)Aged: 2 weeks in Vac-Seal Rubbed Down (Just to let it meld, and really, I just didn't have time)
Cooker: Pitts & Spitts Maverick 1250
Pellets: B&B Post Oak
Style: Fat Cap Down with Point over Heat Source
Temp: 225°F
Spritz or Spray: Nothing
Cook Time: 14 Hours Nekkid
Rest Time: 2 Hours
Pics (comment on top):
Costco carries these around Super Bowl and 4th of July (according to meat guy at Costco)
I went through many til I found a pliable/bendable one. Bonus... it was THICK!
Pretty thick fat cap
I trim aggressive. There is a lot of intramuscular fat to help hold it's own. The Pellet rig seems to be gentle on the briskets. I go full trim on the point, and real thin on the flat (still fat on flat in final pics).
Gotta get under that flap a bit
5 lbs 14.5 oz of trimmings
Seasoned with Pitfaced developmental rub. Pepper forward savory blend. Test running for a friend.
Granular Close up!
Rubbed, Vac-sealed, and back in the fridge for two weeks to let it all meld. First time trying this and really was a result of not having time, so I claim it as intentional
On the Pit at 225°F
About 4 hours in
About 6 hours in. Testing out the new InkBird and wanted to use all probes.
About 10 hours in
Pulled. About 205°F in the point and 200°F in the flat. Probed tender (started poking around 195°F)
Double Foil wrapped at 175°F and wrapped in towels into cooler for a rest for 2 hours
Finished Pics!:
So so so so happy with results! Barq was incredible. Tenderness was amazing. Moisture was retained.
Fat cap still remained which is why I go so light on it for this rig (seen on bottom)
Overall thoughts:
If I can ever get close to replicating this, even 75%, I'll be thrilled! As for the wagyu, it definitely had a softer/oilier texture. Not a bad oily, just the best way I can describe it. Really rich, like Beef ribs. I can't eat as much of this in one sitting as I can Prime or choice, but still loved it. Flavor profile from the rub was outstanding. Pepper pronounced with an excellent blend of other seasonings to give it a well rounded profile.
The $4.99 question... Is it worth $4.99/lb?
Yes/No... If I were to do a comp, or big cookout for friends, Yes. For just me and the wife normally, I'll stick with Prime as it's way more cost effective.
I think I got most of the info in there. I'll add more if I think of more later.
Thanks again to all on here that always post up great threads. It's been my motivation to give back and repay all y'all!
