All Things Brisket

[CoachTex 2624]

Home depot special $135. Got it 5 years ago. Doesn't hold temp well but turns out decent bbq.

6 hours in. Wrap time.

[thunderlounge 7832]

Got one going on the pit tonight…

 

[morehornsepower 887]

Didn’t  probe tender until 212 - but turned out fantastic (recteq pellet@250, no wrap during cook, butcher wrap for 2hr rest in the cooler). 

Edited December 24, 2023 by morehornsepower

[CoachTex 2624]

Holy shit best brisket I have made

Edited December 25, 2023 by CoachTex
Drunk.

[thunderlounge 7832]

6 hours in and stalling at 162. And it’s raining. Need it, but wet cooks suck. 
 

ETA: fuck kbb with a broken glass dildo

Edited December 25, 2023 by thunderlounge
fuck chip brown

[thunderlounge 7832]

 

[Mac8111 2107]

So when you pull from the smoker to let it rest, you keep it wrapped on the counter or unwrap and just foil tent over it? (We will be serving it once it is fully rested.)

[thunderlounge 7832]

Tent.

Even if you were going to hold it after, tent it to rest and wrap back up if holding. 

[Cajun 11705]

Fuck it, New Year, Horns  in the Playoff, Arch staying, kids married off, new Homo Joe Smoker, I finally broke down & shelled for a Wagyu.  
 

If I fuck this up I’m gonna self immolate Tibet style…

Edited January 1 by Cajun

[deft 6849]

I believe in you.

[Cajun 11705]

12 minutes ago, deft said:

I believe in you.

 

[Sam Lin 3559]

Wagyu will cook faster than "regular" beef, just be ready.

[Mrs Whiggins 13050]

9 hours ago, Cajun said:

Fuck it, New Year, Horns  in the Playoff, Arch staying, kids married off, new Homo Joe Smoker, I finally broke down & shelled for a Wagyu.  
 

If I fuck this up I’m gonna self immolate Tibet style…

J/K --hope it went well and tastes delicious!

[Cajun 11705]

@Mrs Whiggins

Don’t know about the rest, but that bit was mf’ing tip top….

[Mrs Whiggins 13050]

Rep and that looks amazing!

[Texasborn91 935]

Resting in foil… lookin like a winner 

[txhorns 2409]

Smoked a brisket for the Sugar Bowl.

[Cajun 11705]

After cutting up and eating from all parts of that Wagyu, I’ve got to say I’m very underwhelmed given the cost of those things.  Parts of the flat and point were dry and the flavor really wasn’t anything better than your basic Costco brisket.

Just my .02.

[thunderlounge 7832]

That’s too bad. The one I did for Christmas from SRF was fucking beautiful. The flat was as moist as a point, and the point was ridiculous.

 

[Cajun 11705]

@thunderloungeCould have been my cook.  I run hot & fast (300F), so perhaps that’s not the way to go with a fattier cut.  Not sure.  
 

Or it could just be that all Wagyus are not created equal.  I think that’s more likely.

[thunderlounge 7832]

1 hour ago, Cajun said:

@thunderloungeCould have been my cook.  I run hot & fast (300F), so perhaps that’s not the way to go with a fattier cut.  Not sure.  
 

Or it could just be that all Wagyus are not created equal.  I think that’s more likely.

I think you’re right on the second part. The Japanese grading scale (or whatever it’s called) goes 1-12, and usda prime comes in at a 5. Wagyu tends to run 6+, so one on the lower end would certainly be suspect vice one that’s 9+.
 

That cook was a bitch for me. WSM wasn’t playing nice with KBB, way too hot and burned out in about 8 hours.  It was what I had, and wasn’t in the mood to make a run on Christmas eve morning.

I ended up running in the 275 range, with hardly any vents cracked. Sucked, but managed. 
 

I’m not getting SRF every time, but I will for the bigger family events for sure. The point may have been a hair too fatty, honestly. But part of that may have been a looser trim than I usually do. But that flat… just melt in your mouth beefy, smoky goodness.

 

[Anastasis 23469]

Time to make the donuts. 

 

 

[Anastasis 23469]

On 1/2/2024 at 11:48 AM, Cajun said:

After cutting up and eating from all parts of that Wagyu, I’ve got to say I’m very underwhelmed given the cost of those things.  Parts of the flat and point were dry and the flavor really wasn’t anything better than your basic Costco brisket.

Just my .02.

Saw some at HEB last night ranging from 150-180 dollars.

Make Texas great again. Bring back 99 cent a lb brisket.

[Texzilla58 4736]

Wagyu beef is as unTexan as it comes. Tender brisket from lesser grades is the real achievement for a great pitmaster.

[VirginiaLonghorn 4771]

9 minutes ago, Texzilla58 said:

Wagyu beef is as unTexan as it comes. Tender and juicy brisket from lesser grades is the real achievement for a great pitmaster.

.02

[Anastasis 23469]

My old man corned up some brisket flats and passed them off for pastramification. 

 

Brisket going to wrap.

 

 

 

 

Edited January 7 by Anastasis

[Cajun 11705]

12 hours ago, Anastasis said:

Saw some at HEB last night ranging from 150-180 dollars.

Make Texas great again. Bring back 99 cent a lb brisket.

That one I picked up was over $150.  Ooph

Back to Costco packers for this cowboy.

[dcbc 14484]

11 hours ago, Texzilla58 said:

Wagyu beef is as unTexan as it comes. Tender brisket from lesser grades is the real achievement for a great pitmaster.

To that end, the price has come down on choice significantly since this summer.

[Jerry Callo 8703]

My old man corned up some brisket flats and passed them off for pastramification. 

 

St. Patrick's Day falls on a Sunday this year. Seems perfect for doing a pastrami brisket.

[sith_horn 2394]

16 hours ago, Cajun said:

On 1/6/2024 at 2:40 PM, Anastasis said:

Saw some at HEB last night ranging from 150-180 dollars.

Make Texas great again. Bring back 99 cent a lb brisket.

That one I picked up was over $150.  Ooph

Back to Costco packers for this cowboy.

I've yet to be dissappointed with the cheapest packers I can find. I am selective though. Best price I can recall is $1.96/lb in the last several years. Been a while however.

[Cajun 11705]

On 1/6/2024 at 10:43 AM, Texzilla58 said:

Wagyu beef is as unTexan as it comes. Tender brisket from lesser grades is the real achievement for a great pitmaster.

I'm going with this from here on out.

Fuck all that bullshit.

[utee94 15823]

On 1/7/2024 at 1:58 PM, sith_horn said:

I've yet to be dissappointed with the cheapest packers I can find. I am selective though. Best price I can recall is $1.96/lb in the last several years. Been a while however.

Back on the other site I used to start a thread about brisket pricing every spring.  The biggest sales always came just before the summer holidays-- Memorial, 4th, Labor.  It was pretty common to see prices down at $.99/lb even as recently as 2016 or so.

Like you, these days I think the lowest I see around Austin is that $1.96 price point, but I recall maybe some of the Houston folks posting Kroger ads for less than that.  

 

[Texzilla58 4736]

I'm going with this from here on out.
Fuck all that bullshit.

I think American Wagyu is just a marketing brand. I don’t think it’s an actual grade certification like Japanese Agraded scale.

[thunderlounge 7832]

2 hours ago, Texzilla58 said:

I think American Wagyu is just a marketing brand. I don’t think it’s an actual grade certification like Japanese Agraded scale.

 

Some of it, yes, is just plain marketing. Just because it's wagyu, doesn't mean it's going to grade highly. Some will grade lower than usda prime. If it's just plain labeled (american) wagyu, that's kind of like the plain white can that reads "beer".

Just like anything else, you get what you pay for. I guarantee my experience with a SRF (Gold, FWIW) brisket is about 180* out from what Cajun got out of that cut from HEB.

 

[utxmike05 1828]

Don't go Wagyu.  I got one from HEB for the last July 4th...it was all that was left.   Decided to try it.

Tooooo greasy....and I love me some fatty point brisket.  Just not worth the price.

I do love the wagyu burger patties from HEB though.

[Smax 3800]

Wagyu beef is as unTexan as it comes. Tender brisket from lesser grades is the real achievement for a great pitmaster.

I've never had Texas beef that comes close to wagyu. The best non Japanese Kobe steak I've bought in Houston from a store was at Central Market. New Zealand wagyu strip, damn that steak was amazing and no HEB prime comes close.

[dcbc 14484]

17 hours ago, utxmike05 said:

I do love the wagyu burger patties from HEB though.

I don't doubt they were delicious, but I've never really understood the logic of Wagyu ground beef.  Wagyu steaks largely are about the fat distribution.  With ground beef generally, not only are you somewhat evenly distributing the fat content, but you can control the fat content as well.  I don't doubt there could be something more to it, and I'm no expert, but once it's run through a grinder, what qualities that distinguish it remain?  I've only tried it once (it's been several years ago) and couldn't find much to distinguish it flavorwise.

Edited January 10 by dcbc

[Sam Lin 3559]

Wagyu in the US has no real requirements for breeding, so most of the stuff you find labeled as such is some form of hybrid and is "wagyu" at best. I roll my eyes at it.

True wagyu is genetically different, the fat has much less saturated fat percentage, and is distinctly healthier for you. Easy way to tell, the fat will be liquid at room temp, while most beef fat is solid.

For people whose doctors recommend less beef consumption due to saturated fats, switching to (real) wagyu is a good health move.

[dcbc 14484]

As for the "Kobe beef" burger I tried, I figured going in that the steer's name was "Kobe."  I figured it was just a few bucks more than Whataburger for me to test my theory.

[utxmike05 1828]

Late post. Pulled some November brisket from freezer to make some sliders for a New Years get together. They were a hit.  
 

 

[Anastasis 23469]

Yes sir. What is the magic on top?

[faps 806]

Got a cheap Traeger, smoked a brisket the day I assembled it. Turned out a lot better than expected.

[utxmike05 1828]

On 1/10/2024 at 12:39 PM, Anastasis said:

Yes sir. What is the magic on top?

Mix of butter, garlic, parsley. Baste it on and bake until melted cheese and bread warm/toasted how you want it. 

[Texzilla58 4736]

My son got a pellet grill for his birthday and has been going crazy with smoking stuff. He did a pork shoulder Friday and it came out great. Yesterday he did a couple racks of baby backs. About a half hour before taking them off he took the leftover pulled pork in a pan and put it on the smoke with a little spritz of seasoned apple juice. It was fantastic, adding my re smoke to the inner parts that don’t get any.

[gofuckyourself 8239]

Grabbed a random cheap point from HEB and it came out pretty damn good. About 6.5 pounds, 11.5 hours, two hour cooler rest.

My second brisket ever, sadly. Moved around too much and finally started this up in the last year.

I've enjoyed reading through everyone's cooks and tips.

Edited February 12 by gofuckyourself

[Jerry Callo 8703]

Looks really good.  Actually looks more like a point than a flat with the fat running through the middle.

[gofuckyourself 8239]

Just now, Jerry Callo said:

Looks really good.  Actually looks more like a point than a flat with the fat running through the middle.

Yep it was. That's how rookie I still am, put in the wrong one. I edited.

[gofuckyourself 8239]

But that point was so moist and tender I'd probably just stick with those.

Edited February 12 by gofuckyourself
continued typing challenges

[Anastasis 23469]

That looks great. I've seen a lot of trimmed flats in the case, not sure that I've ever seen a separated point. Would be very nice to churn out some burnt ends. 

[gofuckyourself 8239]

14 minutes ago, Anastasis said:

That looks great. I've seen a lot of trimmed flats in the case, not sure that I've ever seen a separated point. Would be very nice to churn out some burnt ends. 

Kyle HEB Plus (when open)

I think it was maybe $36. It seemed "over-trimmed" based on the videos/suggestions I've reviewed but it came out great.