I have to apologize for not finishing the original thread Bunch of Briskets, but life got in front of me. Had to load the camper on one of the hottest days of the year This post will conclude that brisket cook. We go to North Myrtle every year for a week with the extended family. We make a nice camping trip out of the week. Last fall we upgraded our travel trailer. Our last trailer was 30 foot, this one is 34 feet, but this one being a 5th wheel our total length is about the same. So glad we did go a little bit larger, as these 5th wheels are better organized now we have ton of room! Plus a residential sized fridge.
I can't do large cuts on my camper Pit Barrel Jr.. I decided to treat the family to some brisket. Best to smoke it on my RF at home then vac-pak for the trip. Why not make one an American Wagyu, I had a Costco choice brisket in the freezer. I prepared both of these briskets the same way. I inject with strong a beef broth made with "Better than Bouillon" (BTB) Since this is very salty I don't add anymore salt. I do add pepper, garlic and onion powder to this mix. I then rub the out side with BTB and pepper with 4 types of pepper. Coarse ground black, fine black, white and a dust with cayenne. I also add some dehydrated onion and garlic. The onto a hot 375F+ smoker for a short ride.
My son wanted one of Dads briskets to share with his friends. I had room and he so likes his brisket. The SRF weighed in at 13.2 lbs and is one of their Gold grades. The Costco Choice brisket weighed in at 14.0 lbs. I did minimal trimming on both.
The one in the center is a Snake River Farms american Wagyu. I normally dont wrap until it goes in the cooler for a rest. I had some butcher paper around so I wrapped until each one was probe tender. Both the SRF and Costco came off at the same time. 7:40 was total time. I then re wrapped in fresh paper and then double foil. They rested for 2 hours. I did have a pan of beef stock, onion, garlic, celery, carrot under the briskets. I strained and defatted that au jus for addition to the vac packages.
Blind taste testing
I served each out of different shaped pans and told the family the 2 were different and which one did they like best. I had 20 opinions and the result was basically NO difference between the two.
When I tasted there was was no difference in taste, texture and doneness was better on the Costco flat. But, that could have been 5-10 extra minutes on the cook. In round numbers the SRF was $10 a pound more than the Costco. Wagyu is better for the single steak cuts and not brisket.
Thanks for riding along!
RG
