For Cen-Tex. A 38.3 pound monster in the making.

dmchicago

Seriously. Has anyone tried to call him?

that thing may have fallen on him. 

JohnInCarolina

Is Scottie still "master of his domain"?  

Gamecockeggman

He may have reached his goal in life and threw in the towel... As it relates to meat I mean.  come on how many people get a chance to cook a piece that is so over the top????  I am just saying...

bud812

WTF !!!!!!

JohnInCarolina

I haven't been teased this badly since Janie Sue left me in the janitor's closet with blue balls.

bgebrent

Scottie, a gargantuan win brother!  I have no seal of approval but this deserves one!  Standing ovation.

Wardster

Did I miss it?

saluki2007

KiterTodd

dmchicago said:

Seriously. Has anyone tried to call him?

that thing may have fallen on him. 

Look, we all saw the size of the cut and the contents of the cooler.  His appetite and thirst are well known.  So obviously...

Dyal_SC

Maybe it's still in the stall period being that it was almost 40 lbs.  

bud812

I think that him & party monster got throwed in jail.

nolaegghead

Money shot? 

tarheelmatt

WeberWho

platypusrex

nhk19

How long did it take Noah to build an Ark?

DoubleEgger

Hillary and Bill have been known to snuff out people...

JohnInCarolina

Is he in Witless Protection?  

Hotch

I think he @SGH may be in a Meat Coma!

Ladeback69

Hotch said:

I think he @SGH may be in a Meat Coma!

And having the meat sweats as well.

Ladeback69

Hotch said:

Jstroke said:

Good excuse to buy XXL then. "Honey, brisket won't fit on a XL ---see"

I agree. Would you please call my wife and explain?

To bad you don't live closer to Kansas City, my dealer has one of the original 1000 XXL's on sale for around $3500 or so.  I can't remember the exact number.  I believe that comes with a nest and plate setter as well.  That's still to rich for my  blood.

@SGH, that thing is huge, so what was the finish product like?

westernbbq

XXL would be cool to have but man i would hate adjusting those bands!   For $3500 i am pretty sure you could get two XL, cgs multilevel indirect setups with complete guru setups and have a lot of money left  over for fuel, meat and adult beverages.....

tarheelmatt

He's treating this like a Butt Blast, Brisket Camp kinda way... POOOFFF.... 



HE GONE

Dondgc

Assuming (and hoping) there is no tragic reason for his lack of appearance, this certainly goes down as one of the biggest fizzles ever...but I still hope to one day see the mythical Unit 9 in action... 

The Cen-Tex Smoker

I'll let him off the hook:

I talked to him last night. he said the meat was incredible but there was so much fat that it was impossible to render it all out. grim had the same experience with his. He said about half of it was too fatty to eat but the parts that were meaty were "par excellent". This is pretty common with 100% wagyu- which is why SRF crosses them with Angus. So even though the meat was excellent, the yield was probably too low for using these on a regular basis. He did not want to say anything that was perceived as negative because he didn't want to hurt Josh's (The Ranger Cattle guy) business. I don't think it's negative to note what is known to be a common attribute of the breed. As you guys could see by the steak pics I posted on the other thread, the marbling is intense. Might be too intense for most people on an already fatty cut such as brisket or shoulder. 

Anyhow- I guess you could say it was a mixed bag. The meaty parts were awesome but as a whole, it was probably too fatty for most people's preference.  He probably ended up with a 20-30% yield after the initial trim and having to cut around the fatty parts

I'm going to try some of the steaks when he has some available and report back on those. I expect they are incredible based on the pics I've seen and the restaurants that take 100% of his production on them. I think that cuts like steaks might be better suited for the heavy marbling that is inherent to this breed. 

SciAggie

@The Cen-Tex Smoker Thanks for the update. I still think it was a great adventure and something was learned in the process. 

Dondgc

The Cen-Tex Smoker said:

I'll let him off the hook:

I talked to him last night. he said the meat was incredible but there was so much fat that it was impossible to render it all out. grim had the same experience with his.

Interesting.  He did mention taking it off at a lower temp.  I wonder if with all that fat it actually needed a higher temperature to render everything suitably? Perhaps the early "jiggle" was due to fat content and not to doneness? It would be nice to know more details - not that I will be attempting a 33 pound brisket anytime soon...

The Cen-Tex Smoker

SciAggie said:

@The Cen-Tex Smoker Thanks for the update. I still think it was a great adventure and something was learned in the process. 

i agree completely. 

The Cen-Tex Smoker

Dondgc said:

The Cen-Tex Smoker said:

I'll let him off the hook:

I talked to him last night. he said the meat was incredible but there was so much fat that it was impossible to render it all out. grim had the same experience with his.

Interesting.  He did mention taking it off at a lower temp.  I wonder if with all that fat it actually needed a higher temperature to render everything suitably? Perhaps the early "jiggle" was due to fat content and not to doneness? It would be nice to know more details - not that I will be attempting a 33 pound brisket anytime soon...

By the sound of it, there was no rendering it all out. The early jiggle was the fat rendering. These do render at lower temps (SRF NY Strip fat rendered at room temp on my counter top) so I'm sure the fat softened up early in the cook and there was so much it made the whole thing jiggly.

Wardster

I actually see that as a perk to the guy's cattle business.  Ideal for brisket?  Maybe not, but don't overlook the other cuts where that kind of marbling is sought after!!!!