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Need help with wagyu brisket

Scottsabby
Scottsabby Posts: 4
in EggHead Forum
Did first one yesterday that turned out terrible.
I thought it was a lot thinner than any other brisket I have done so I thought it would cook a shorter time.
Temp spiked one time to 280, at that time meat was 173.  As temp came down so did meat.  Meat got to 160 and stayed for four hours. finally got back to 171 and stayed there for several hours.  Gave up and pulled it after 16 hours.  Very dry and I think, over cooked.
???
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Comments

  • A5firearms
    A5firearms Posts: 163
    I am by no means a brisket pro, but I would guess that you pulled to early at 171 and did not let the magic happen.... Regardless of time, patience to temp is critical...
    Lake Keowee, SC
    XLarge, MiniMax, 36" Blackstone
    Custom Table, KAB, Woo2, Guru DigiQ DX2,
    Family of 5 Meat Eaters
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  • BIll-W221
    BIll-W221 Posts: 279
    Meat temp dropped from 173 to 160 ? Did you try moving the probe or spot check different areas of the meat ? How big was it and what was your target dome temp for the cook ?
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  • BYS1981
    BYS1981 Posts: 2,533
    edited November 2015
    I usually pull between 195-205, but when I did a SRF brisket I pulled at 193.

    More important than the temperature is the probe going in the meat with no resistance. 
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  • lousubcap
    lousubcap Posts: 36,765
    edited November 2015
    Brisket finish line is all about the feel and in the thickest part of the flat.  Temp is only a guide for when you need to start looking for the "probes like buttah" feel.  I'm with @A5firearms about likely pulling too early.
    BTW-welcome aboard and enjoy the journey.  Many here will help with any cook-post your questions/concerns and you will get answers.
    Edit: thermo(s) calibrated?
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • RedSkip
    RedSkip Posts: 1,400
    Pulled too early.  You'll see multiple stalls in a brisket, and when you temp rose you were plowing through the first one.  When u dropped the temp you prolonged the first stall, which is ok - just need to be patient.

    second stall typically happens around 180-190.  It will linger for an hour or two then head to 200-205.  Most guys don't check the brisket until it hits 190-195.

    When you insert the probe and meet no resistance in the thickest part of the flat, you're done.  It could be anywhere from 195-205.

    Large BGE - McDonald, PA
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  • DoubleEgger
    DoubleEgger Posts: 19,166
    Sounds like you pulled it too early. You have to probe in the thickest part of the flat. If you were probing in different places on the flat, you'll get different temps. I've had stalls last six hours and the temp didn't move a single degree. Your final temp should have been in the mid to upper 180s depending on your particular brisket. Briskets have a short window to pull it off the smoker. 

    Welcome to the forum. There's a ton of brisket info here that you can search through to help increase your comfort level. Don't get too frustrated with it. Wagyu briskets are awesome. 
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  • Scottsabby
    Scottsabby Posts: 4
    Thanks everyone.
    I guess I convinced myself that it shouldn't take that long because it was so thin.
    I'll do better with pics next time.
    LOVE ready all of ya'lls cooking info!
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  • DoubleEgger
    DoubleEgger Posts: 19,166
    Was it a flat or a packer you were cooking? 
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  • SGH
    SGH Posts: 28,988
    Scottsabby said:

    I thought it was a lot thinner than any other brisket I have done 

    How much did the brisket weigh?


    Temp spiked one time to 280

    What temp was you running before the spike?


    As temp came down so did meat.

    What was you monitoring/checking the internal temp with?


      Gave up and pulled it after 16 hours.

    This length of time with a Wagyu is what has me curious about its weight and smoker temp. 


     Very dry 

    How did it slice? Did it crumble into bits?

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Scottsabby
    Scottsabby Posts: 4
    I don't think it was a packer.  It didn't say and I didn't look at weight.  Rookie-I know...
    Gonna pick up another one to send pics.

    SGH,
    not sure on weight.
    was running pretty steady 230.  spike came from son opening dom to take pic and vent opened a little.
    I use a guru.
    It didn't crumble.  a little tough on the slice and dry.


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  • Grillmagic
    Grillmagic Posts: 1,600
    Where did you buy a Wagyu brisket flat? And how much was it a pound, do you know if the sell Wagyu Points? 
    Thanks
    Charlotte, Michigan XL BGE
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  • Scottsabby
    Scottsabby Posts: 4
    Grillmagic,
    friend of a friend works for supplier to central Fl restaurants.
    We went in for a case of 4.  Not sure on $/lb,
    I did not see anything about points.  
    I'm worse at shopping then i am at cooking.  Sorry.
    My New Years Res, is to get better at both. 
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