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Wagyu Brisket
DavidCrumpton
Posts: 198
Just salt and black pepper. I for some reason am hooked on hickory for the smoke.
Comments
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I may be weird but I seem to like Wagyu flat more than point.Plymouth, MN
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It is all just tasty.
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Awesome!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Beautiful Color ....specifics ...time temp wrap method ? CuriousVisalia, Ca @lkapigian
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Oh my.
And @dmourati, you are not alone. One way I know that a brisket cook has been executed well is that the flat is moist and tender enough that I like it better than the point.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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Great meteorite right there. Congrats.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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I use a BBQ Guru set at 225* and I don’t wrap. The time is, when it’s done. I usually start them at 11pm and check them around 7-8 am and then pull them when I feel they are done. I don’t use a probe in the meat. Just old fashion eyeball and feel.lkapigian said:Beautiful Color ....specifics ...time temp wrap method ? Curious -
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