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  • Re: 16.1 lbs Wagyu Brisky (from SRF) - Thanks Drew!!

    I'm half way there Nola. Just got to Atlanta. 3 more hours and I'll be there to see the damage.
  • Re: 16.1 lbs Wagyu Brisky (from SRF) - Thanks Drew!!

    Alright Nola, I finally saw this and I'm putting the brakes on the party. Here's how we're going to do that ultra prime piece of flesh. This is similar to my competetion recipe. Now pay close attention everyone. First it'll be injected with grape kool aid and peanutbutter. We'll par cook by boiling it for 5-6 hours to get it good and tender. The trick here is to use plain water so you don't impart any extra flavors. Once it has reached an internal of 212F, we'll pull it out of the water and put it on the egg with a rub made up of 71.5% table salt, 24.9% canned black pepper and 3.6% msg for a great smoke ring, at 375F for another couple hours. The par boil will prevent the stall. We'll use a big chunk of doulas fir for smoke. Once the resin has set on the exterior of the brisket, it'll be ready to serve. Separate the point and put it in the food processor with a gallon of whatever sauce you can find. Put the soupy mixture back on the egg to smoke and thicken. Spoon it up and itll be the Best burnt ends EVER! I've won 1 grand champion and two second places with this recipe.........or something similar. =))
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