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So I did my first brisket this weekend and really screwed up. I bought a Snake River Farm American Wagyu beef brisket from my local butcher shop and it was the best I've ever had!!!!!! No where to go from here but down I'm afraid.
16 lbs., rubbed with fresh cracked pepper and kosher salt 50/50. Raised indirect with drip pan of water and a few chunks of hickory @ 250 on DigiQ. I pulled it when it hit internal temp of 197. It only took 13 hours so I think my temp was a bit hotter than DigiQ was reading due to probe placement. Wrapped in foil, towels and placed in cooler for a few hours until wife got back from shopping and party started. Had planned on doing APL's burnt ends from "Serious BBQ" but decided against it since a high quality cut. Also made a Texas BBQ sauce for those who wanted but this meat candy didn't need anything. It'll be a while before I splurge on Wagyu brisket again. I'm so screwed!!!