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Wagyu Brisket

I lucked into some leftover Wagyu Brisket from a friend's Mother's Day celebration. It wasn't enough for a full meal so I decided to stretched it a little and use it as a pizza topping. 

The dough is comprised of White Lilly Self Rising Bread Flour, instant yeast, warm water, EVOO, salt and some garlic seasoning. It sat refrigerated overnight for a retarded rise. 

The crust was brushed with bacon drippings, then topped with Stubb's Smokey Mesquite BBQ Sauce, shredded mozzarella cheese, chopped Wagyu Brisket and dusted with Meat Church Holy Cow.

This cooked in a 575F Egg for approx 8-9 minutes indirect with the plate setter legs up, grill grate on top of the legs and the pizza stone on top of the grilling rack. 

This turned out great. I'll probably add some caramelized onions next time.



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