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Breaking down the Japanese A5 packer brisket
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smokingal
Posts: 1,025
The A5 packer brisket project has officially kicked off. I previously posted 4 pics shortly after I received it to show what the marbling looked like. 29.76 lbs and 27.5 inches of fatty goodness:
I ended up removing the neck meat and brisket (point) extension, which weighed in at 5 lbs. 13.9 oz,
and some trim (point and rib meat) which totalled 3 lbs. 5 oz,
leaving a brisket that weighs in at just under 20lbs.
Tomorrow I will grind up the trim for burgers, but the rib meat is going to get some special treatment, as I can't bring myself to grind this up:
For those who can't tell what I'm doing with the brisket and extension meat, it is being dry aged using Umai dry bags.
I ended up removing the neck meat and brisket (point) extension, which weighed in at 5 lbs. 13.9 oz,
and some trim (point and rib meat) which totalled 3 lbs. 5 oz,
leaving a brisket that weighs in at just under 20lbs.
Tomorrow I will grind up the trim for burgers, but the rib meat is going to get some special treatment, as I can't bring myself to grind this up:
For those who can't tell what I'm doing with the brisket and extension meat, it is being dry aged using Umai dry bags.
It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
Comments
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I have to ask, as I've just taken this up as a hobby......is there much of a point of dry aging this quality of a cut?
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FSUMark said:I have to ask, as I've just taken this up as a hobby......is there much of a point of dry aging this quality of a cut?It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
smokingal said:FSUMark said:I have to ask, as I've just taken this up as a hobby......is there much of a point of dry aging this quality of a cut?
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This is a fascinating thread. I’m looking forward to following this. Thanks for posting @smokingalMemphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
FSUMark said:smokingal said:FSUMark said:I have to ask, as I've just taken this up as a hobby......is there much of a point of dry aging this quality of a cut?It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
smokingal said:FSUMark said:smokingal said:FSUMark said:I have to ask, as I've just taken this up as a hobby......is there much of a point of dry aging this quality of a cut?
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and here I always just put the v rack under my briskets to get them to fit on a LBGE! I can't wait to see what you to this!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Hooollleeee chit!
That's all I have to say#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Incredible! Where did you get this from? Are you making it for a special occasion?Milton, GA
XL BGE & FB300 -
How long is the dry age plan?
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Yup this will be awesome
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Nice.
If you low and slow after dry aging, I think you'll find it will cook even faster than a typical wagyu, which cooks fast. Briskets lose plenty of water during the cook, typically, which will concentrate flavor some. The tenderness increase you won't notice because....low and slow.
What you will notice the most, in my guess, is the flavor profile from the dry age. The autolysis from the aging and enzymes will increase the umami and create all kinds of new interesting chemicals.______________________________________________I love lamp.. -
@GoooDawgs Crowdcow. The brisket might possibly be used for a special occasion.
@milesvdustin The almost 6 lb brisket extension will go for at least 30 days. I haven't decided on the time frame for the whole brisket.
It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
Underway on quite the journey for sure. This will become an epic adventure. Following to the many different finish-lines of culinary excellence.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
And I thought SRF was extravagant . . .
Following!It's a 302 thing . . . -
Knife and fork in hand...Can't wait.Greensboro North Carolina
When in doubt Accelerate.... -
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So tonight's meal came from some of the rib meat that I highlighted in my previous post (top cut):
I was able to fashion two steak-like pieces from it and decided that I was going to cook them how I wanted and not how most have recommended A5 Wagyu be cooked. I am on a 'caveman' bender, if you will.
The two steaks were liberally seasoned with Himalayan Pink salt and fresh cracked black pepper:
Cooked indirect (smoked) at 225F until in the range of 125-129F using olive wood chunks and Rockwood lump charcoal:
The meat was pulled until the Egg got up to temp, then into the fiery cauldron the meat went.
I didn't time this part as the point was to just get some char on them. The fat content did not make this a difficult task.
While the meat rested, I cooked some fries in a combination of dry aged beef tallow and duck fat.
Once the meat had rested, I cut into a piece to see what was what.
While the consensus is that A5 Wagyu should be lightly seared, sliced thin and served modestly, I cannot agree on the very former. The brief smoke and caveman sear brought a newfound level of dry-aged tasting funkiness to this meat that I cannot overlook. It was heavenly, even if I was only able to eat the amount you see sliced above due to the intense richness. I'm free to do whatever tomorrow and breakfast is going to be very interesting.It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
That looks insanely good. I get it has a caloric
content approaching butter, but who doesn't love butter?______________________________________________I love lamp.. -
@smokingal how long did you dry age and if you don't mind me asking, where did you purchase the brisket? Did you get it from that site that is selling them for $1000 plus?LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore
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@mahenryak What I just posted was just a part of what was trimmed from the whole brisket. Rib meat to be exact. None of it was dry aged. The brisket was purchased from CrowdCow.It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
Beautiful cook! Can't wait to see the brisket.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
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And she's off. Great creative cook right there. Congrats. The marbling is incredible. You will definitely have continual fun with this project.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I feel like bumping this back to page one just for the fries 🍟- great looking cook.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
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smokingal said:@mahenryak What I just posted was just a part of what was trimmed from the whole brisket. Rib meat to be exact. None of it was dry aged. The brisket was purchased from CrowdCow.LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore
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It made weight! Well, close enough. 108 days thus far. Longest time I've ever dry aged anything. It's like one of those wax food sculptures except it has heft to it and smells devine.
It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
This entire thread is fascinating. Thanks for sharing.Stillwater, MN
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