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Snake River Farms Wagyu Brisket........and other stuff that I made up all my myself

245

Comments

  • Eggcelsior
    Eggcelsior Posts: 14,414
    Little Steven said:
    Things could only go wrong if you were drinking with Little Steven
    This. Don't ever drink with LS because he'll always drink you under the table...since he is already under the table. 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    The Cen-Tex Smoker said:
    That looks like a good-sized brisket.  13lbs?  
    16.7. It is a beast. Trimmed down to 14.
    Sweet. It looks good so far. Try not to eff it up.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    JohnInCarolina said:
    The Cen-Tex Smoker said:
    That looks like a good-sized brisket.  13lbs?  
    16.7. It is a beast. Trimmed down to 14.
    Sweet. It looks good so far. Try not to eff it up.
    Don't worry about him. His eff ups are usually better than the rest of our's wins.

    He is Captain Brisket, after all.
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  • Wolfpack
    Wolfpack Posts: 3,552
    He's kind of a big deal
    Greensboro, NC
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Wolfpack said:

    He's kind of a big deal

    Just ask him :)).
    Keepin' It Weird in The ATX FBTX
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  • Little Steven
    Little Steven Posts: 28,817
    That's what he told me

    Steve 

    Caledon, ON

     

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    conundrum........this thing is done at 180. It is like butter all over. I'm guessing it's the extra fat or something but I'm going to go with my gut and pull it. It's got the jiggle
    Keepin' It Weird in The ATX FBTX
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  • Little Steven
    Little Steven Posts: 28,817
    Cut the end strip of the flat and try it.

    Steve 

    Caledon, ON

     

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  • sumoconnell
    sumoconnell Posts: 1,932
    Hit it with a sledge-a-matic. If it splatters more than 3 feet, it's done.

    You never know with those one off brands. :)
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    edited December 2013

    image
    Dat jiggle...


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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    It's done. I really wish I could post a quick vid. It jiggled like a bowl of jello when I put it on the table. Never had one do it like this. Especially at 180-ish. image
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Eggcelsior said:

    image
    Dat jiggle...


    it wasn't far from that. 
    Keepin' It Weird in The ATX FBTX
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  • Little Steven
    Little Steven Posts: 28,817
    Are you gonna foil it or just go for it?

    Steve 

    Caledon, ON

     

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Little Steven said:
    Are you gonna foil it or just go for it?
    it's in butcher paper in a cooler for a few hours
    Keepin' It Weird in The ATX FBTX
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  • Little Steven
    Little Steven Posts: 28,817
    I would worry that the fat is what made it shoogily and the connective tissue didn't break down. That's just me of course. I don't have anyone that likes me well enough to give me $140 pesos piece of meat.

    Steve 

    Caledon, ON

     

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Little Steven said:
    I would worry that the fat is what made it shoogily and the connective tissue didn't break down. That's just me of course. I don't have anyone that likes me well enough to give me $140 pesos piece of meat.
    I'm totally worried about it but I found a competition forum where guys use SRF briskets. They said they are usually done in the upper 180's to 190 but when you can take a skewer and run it all the way through top to bottom in the thickest part with little resistance it's done. It was like it wasn't even there. I'm hoping it will firm up in the cooler. Hope I'm not wrong but I've never had one so buttery. It was over 180 everywhere and almost 190 in parts by the time I had the stones to pull it. the point was like it was not even there. It was like air. 
    Keepin' It Weird in The ATX FBTX
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    More like this?

    image
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  • cazzy
    cazzy Posts: 9,136
    edited December 2013
    Can I please get a 130 lbs of that.   @-)
    Just a hack that makes some $hitty BBQ....
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  • JohnInCarolina
    JohnInCarolina Posts: 34,682
    Well my brisket has never looked like that.  Oh my.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • shtgunal3
    shtgunal3 Posts: 6,134
    Last night when you called asking for advice on how to cook a brisket you didn't tell me is was Wagyu beef or I would have told you to pull it at 185-190. Oh well I'm glad it worked out for you.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    shtgunal3 said:
    Last night when you called asking for advice on how to cook a brisket you didn't tell me is was Wagyu beef or I would have told you to pull it at 185-190. Oh well I'm glad it worked out for you.
    my bad al. Next time I'll be more specific
    \
    Keepin' It Weird in The ATX FBTX
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  • shtgunal3
    shtgunal3 Posts: 6,134
    :))

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    A man cooks Waygu brisket
    He says, Why is it soft in the middle now?
    Why is it. soft at 180?
    When the rest of my life is so hard!
    I need a photo-opportunity
    I want a shot at redemption
    Gotta live up to Captain Brisket
    In a brisket graveyard
    Egghead, Egghead
    Dudes on the forum
    Far away, my well-lit door
    Mr. Beer belly, lakewade
    Get these shots away from me!
    You know, I don't find this stuff amusing anymore
    If you'll be my brisket bodyguard
    I can be your long lost pal
    I can call you Betty
    And Betty, when you call me
    You can call me... Screw it, I better call Al
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  • Little Steven
    Little Steven Posts: 28,817
    Eggcelsior said:
    More like this?

    image
    Now I'm all shoogily. Like Cen-Tex's  brisket

    Steve 

    Caledon, ON

     

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  • Foghorn
    Foghorn Posts: 10,226
    Eggcelsior said:
    A man cooks Waygu brisket He says, Why is it soft in the middle now? Why is it. soft at 180? When the rest of my life is so hard! I need a photo-opportunity I want a shot at redemption Gotta live up to Captain Brisket In a brisket graveyard Egghead, Egghead Dudes on the forum Far away, my well-lit door Mr. Beer belly, lakewade Get these shots away from me! You know, I don't find this stuff amusing anymore If you'll be my brisket bodyguard I can be your long lost pal I can call you Betty And Betty, when you call me You can call me... Screw it, I better call Al

    Bravo.  Bravo.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • caliking
    caliking Posts: 19,780
    The Cen-Tex Smoker said:

    Water with bourbon will do just fine-although you can have too much water (or not enough bourbon) although I doubt you would err in that direction!

     

    I know a good craftsman never blames his tools but bourbon and I are not getting along at the moment. We are currently in an uneasy truce much like the settlers and Native Americans of days gone by. We have a mutual need for survival so we are keeping our distance. but we are still keeping a keen eye on one another from afar.
    you... know... you ... want ...it...

    Next time, you may want to save yourself all the heartache and call someone who knows how to cook a brisket =))


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    And I never put panties on my brisket...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    this was nuts. probably the best i've ever had. I'm still giving Franklin the nod but that may be more out of respect since I did nothing right on this cook. This meat was out of this world. I can tell you that in the right hands, this is special. In my hands, it was really good. Crazy good. All i did was salt, pepper, and oak. I F-d up the fire, pulled it at a weird temp (i was totally right though). I may never buy another type of brisket again. i would rather do less and do them like this than chase mediocre cuts at grocery stores. more to come but this was a moon shot home run. Just had to update before slipping in to a tito's induced coma. wow


    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Little Steven said:
    Eggcelsior said:
    More like this?

    image
    Now I'm all shoogily. Like Cen-Tex's  brisket
    wait until I post it. It was jiggly like a Victoria's Secret model smuggling puppies. 
    Keepin' It Weird in The ATX FBTX
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  • hapster
    hapster Posts: 7,503
    The Cen-Tex Smoker said:
    this was nuts. probably the best i've ever had. I'm still giving Franklin the nod but that may be more out of respect since I did nothing right on this cook. This meat was out of this world. I can tell you that in the right hands, this is special. In my hands, it was really good. Crazy good. All i did was salt, pepper, and oak. I F-d up the fire, pulled it at a weird temp (i was totally right though). I may never buy another type of brisket again. i would rather do less and do them like this than chase mediocre cuts at grocery stores. more to come but this was a moon shot home run. Just had to update before slipping in to a tito's induced coma. wow


    Bravo!!! Now I'm going to have to find out where I can get one of these things... Sounds like if every dealer had samples of this available on the weekends, they'd have nothing but empty showrooms ;)
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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