Protect the Flat.

[bigoclif]

I bought a $225 wagyu beef packer brisket to cook for our rehearsal dinner. It came with about 70% of it appearing to be a Flat. I want to protect it from getting overlooked Any suggestions? This happens October 4th 2018.

 

[SonnyE]

I want to protect it from getting overlooked

Hire a chef?
At least that way nobody is going to be pissed off at you.

 

[bigoclif]

Yeah. That’s not gonna happen. I’ve smoked half a dozen briskets, but they were all cheaper.
But this wagyu is primarily 2 inches thick (flat) with a Gatorade bottle portion of the good fatty meat that is gonna take a lot longer to get to temperature. I’m thinking of wrapping the flat part in a moist towel after the first few hours of smoking. Anyone else ever come across this and found a good remedy?

 

[gmc2003]

I bought a $225 wagyu beef packer brisket to cook for our rehearsal dinner. It came with about 70% of it appearing to be a Flat. I want to protect it from getting overlooked Any suggestions? This happens October 4th 2018.

Well if you cook it correctly it won't get overlooked - I'm sure it will be gone in a heartbeat :). Brisket can be finicky so you'll have to keep a close eye on it for tenderness. Start probing the whole flat around 190* with a skewer or toothpick and when it slides in with little or no resistance then you done. There are many different ways to smoke a brisket. Do a search and find one that you like and matches up well with your equipment. Good luck and let us know how it turns out.


Chris

 

[SmokinAl]

All I can say is I sure envy you!
Someday I would like to get a Wagyu brisket too!
Al

 

[texomakid]

I'm like most others here I've done dozens of briskets - Choice & Select. Never smoked a Wagyu yet. I know how I'd cook if it was Choice or Select. Amazing how most of us freeze up on the top shelf meat? Maybe the right thing to do is just cook it like any other brisket?

I hate it when brisket gets overlooked..........:)

 

[zwiller]

I'm of the opinion (not done any yet) that the grade is critical for brisket. I'd wager a guess that nothing special needs to be done for wagyu so I agree with texomakid. I'd go Franklin style and butcher paper after the stall. Would love any input on how to approach lower grades. I think phosphate might help. At this point, I plan to stick to choice at minimum and will probably fork out the dough for prime when I do my first.

 

[hardcookin]

Wagyu Brisket tends to get done faster than regular brisket.
As NYR said start checking around 190. If cooked right it shouldn't last long at all.