Wagyu Brisket and sandwich

[Sven Svensson]

I will never forget my 1st Z-Man, or my 2nd, 3rd, 4th...

Great job on the cook. Looks amazing.

 

[eaglewing]

WOW WOW WOW... fantastic indeed.
Wife is looking over my shoulder... guess I know what sammie turns her on now!!!

 

[bauchjw]

Great smoke! Picture perfect, had to taste amazing! Congrats on well deserved ride!

 

[jcam222]

Man that is one fine sandwich!!

 

[pi guy]

Awesome job! Now I know what I'm doing with my frozen leftover brisket when I thaw it. Sammies look great!!

 

[ronf]

Congratulations.
Looks great.

 

[Buckeyedude]

Man that looks good! Great job!

 

[st3akl0ver]

Took a shot at smoking a Wagyu Brisket (from Snake River Farms, ~10lbs after it was trimmed).

Followed Franklin BBQ recipe as best I could - salt & pepper rub and smoke (oak wood).
Smoked for about 8+ hours at around 250' then wrapped in butcher paper after stall and back on the heat at 270' for another 4+ hours. Total cook time = 13 hrs.

Used an Oklahoma Joe Highland reverse flow.

I was done with A LOT of time to spare, so I let the meat rest for about a little bit and then placed it in a cooler for about 6 hours. It was my first time smoking a wagyu brisket and I wanted to make sure I had enough time to cook and be ready for guests...I guess I could have started a bit later.

I was concerned that the meat would not be right after being in the cooler for that long but it was damn good. Very tender but not mushy.

I made some sandwiches inspired by the Z-Man sandwich - brioche rolls, provolone, brisket, bbq sauce, coleslaw, pickles, french-fried onions, matchstick french fries.

Did not disappoint.

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Wow this looks great need to try

 

[paulgeorge]

Took a shot at smoking a Wagyu Brisket (from Snake River Farms, ~10lbs after it was trimmed).

Followed Franklin BBQ recipe as best I could - salt & pepper rub and smoke (oak wood).
Smoked for about 8+ hours at around 250' then wrapped in butcher paper after stall and back on the heat at 270' for another 4+ hours. Total cook time = 13 hrs.

Used an Oklahoma Joe Highland reverse flow.

I was done with A LOT of time to spare, so I let the meat rest for about a little bit and then placed it in a cooler for about 6 hours. It was my first time smoking a wagyu brisket and I wanted to make sure I had enough time to cook and be ready for guests...I guess I could have started a bit later.

I was concerned that the meat would not be right after being in the cooler for that long but it was damn good. Very tender but not mushy.

I made some sandwiches inspired by the Z-Man sandwich - brioche rolls, provolone, brisket, bbq sauce, coleslaw, pickles, french-fried onions, matchstick french fries check more fine dining restaurant specials Miami.

Did not disappoint.

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Sounds like you nailed it. Perfect cook, solid rest time, and that Z-Man-inspired sandwich sounds incredible—crispy, juicy, cheesy, and rich all in one bite.