- Dec 13, 2021
- 11
- 19
So I purchased my first offset, old country brazos dlx and I gave it a try. My plan was to start at 8pm and finish the 16.6 pound snake River farm black series wagyu brisket around 10am. The seasoning was John Lewis style with 8 parts fresh ground pepper, 3 parts kosher salt ,3 parts Lawry's seasoned salt, and 1 part granulated garlic.
Ran into issues immediately with temperatures because the baffle plates caused temps to skyrocket at the stack. This was an unexpected issue but it was resolved by having me move my brisket all the way to the firebox which strangely maintained almost completely the same temps across the whole brisket. My thought was it was from the plates pushing the air under the brisket and not over the brisket.
Wrapped at 5am with butcher paper as I broke out the stall at 175. at 9am the brisket had liquid melting probes all over but it was 196 so I ran it a hour longer (mistake). Not sure if wagyu just has a lower finishing temp but after another hour it got to 198 and it was still liquid probes. Decided to take it off, let it cool to 170, and rested it in the oven at 170 till 5 pm when I sliced and served.
Ran into issues immediately with temperatures because the baffle plates caused temps to skyrocket at the stack. This was an unexpected issue but it was resolved by having me move my brisket all the way to the firebox which strangely maintained almost completely the same temps across the whole brisket. My thought was it was from the plates pushing the air under the brisket and not over the brisket.
Wrapped at 5am with butcher paper as I broke out the stall at 175. at 9am the brisket had liquid melting probes all over but it was 196 so I ran it a hour longer (mistake). Not sure if wagyu just has a lower finishing temp but after another hour it got to 198 and it was still liquid probes. Decided to take it off, let it cool to 170, and rested it in the oven at 170 till 5 pm when I sliced and served.
Conclusion
I found that since I ran the Smoker super low and slow at 220 almost all night I need to treat it like every other brisket and remove it at probe tenderness and not at internal temperature. The flat was perfect but the point was slightly overdone with pieces that didn't hold up. The bark was still going strong but not as crispy as I like. I did add beef tallow into the wrap which might have made the bark softer but the jiggle and tenderness was unmatched. if you want to see the meat jiggle lol.
All in all I'm happy with the conclusion but