Wagu Brisket...finished product

[JD McGee]

WOW!!! I am very impressed with the Wagu...it was fork tender and very juicy! My family thought it was most excellent!!! :-P:biggrin::razz: There is just ONE thing that's buggin' me. There seemed to me and my wife to be an "off" taste. Could it be from the past firestarter (I used the chimney today), or the BGE lump, or perhaps the rub. My wife and I agree it is a "chemical" waxy taste. Here are a few pics.

http://i183.photobucket.com/albums/x206/johnrhana/IMG_3076.jpg

http://i183.photobucket.com/albums/x206/johnrhana/IMG_3079.jpg

http://i183.photobucket.com/albums/x206/johnrhana/IMG_3080.jpg

http://i183.photobucket.com/albums/x206/johnrhana/IMG_3081.jpg

http://i183.photobucket.com/albums/x206/johnrhana/IMG_3082.jpg

JD

[bbqbull]

Its a beautiful plate.
Not sure about the chemical taste, not knowing the history of how your Q-pit was used in the past.
I always use a chimney to start my charcoal, otherwise its a weedburner.
You definately did yourself proud on the beautiful brisket.

[leanza]

JD, besides the taste, what did you think of the marbling and just the way the meat reacted to your cook in general? Was it a similar cook to a, lets say, Costco choice brisket? You hear so much about Wagu as a deliicasy. What would you compare it to? And where did you get it?

[MileHighSmoker]

Looks Great! Thanks for the update.

[Jeff Hughes]

It's not the charcoal, BGE Lump is Royal Oak ...

You must have burned off the fire starter(didn't you?)...

What was the rub?

[SmokeyBear]

It certainly looks nice.

[NotleyQue]

JD a couple questions for you on the Waygu. I was planning on doing one for thanksgiving.

1)did you have to trim it at all, or did you cook it straight out of the cryovac.

2) how was cooking it different than a regular choice brisket. did it cook faster slower, did you need to bast as often.

Id be interested in hearing more.

Thanks in advance.

[The_Kapn]

That is some Great Looking Grub!!!!!!!!!!!!!!

Thanks,

TIM

[River City Smokehouse]

Looks very nice! Good color and pretty moist looking too. I have never found anything more than a CAB or select around here. I'd like to find something like that or a KOBE. Maybe someday.

[vr6Cop]

Fantastic looking brisket! Was it as juicy as it looked?

Did you foil it at any point during the cook?

[jpw23]

Very nice!!:biggrin:

[tonto1117]

Yum farking O!!!!!

[JD McGee]

Its a beautiful plate.
Not sure about the chemical taste, not knowing the history of how your Q-pit was used in the past.
I always use a chimney to start my charcoal, otherwise its a weedburner.
You definately did yourself proud on the beautiful brisket.

I bought my BGE at the Eggfest last month. It was brand new. BGE lump was used as well. All the leftover lump and ash was emptied before I brought it home. The next weekend I cooked a couple of pizzas usng BGE lump and these.

http://i183.photobucket.com/albums/x206/johnrhana/029.jpg

My wife and I noticed the chemical smell/taste for the first time in our pizzas. When I did my brisket I used the leftover lump thinking the fire starter had burned off...NOT! Must have been some residual down near the bottom that fired up toward the latter part of the burn. I'm dumping everything today and getting a mapp torch! NO MORE FIRESTARTERS!!!

JD

[Kevin]

NO MORE FIRESTARTERS!!!

JD

Good Idea!

Fantastic looking brisket by the way.

[JD McGee]

JD, besides the taste, what did you think of the marbling and just the way the meat reacted to your cook in general? Was it a similar cook to a, lets say, Costco choice brisket? You hear so much about Wagu as a delicacy. What would you compare it to? And where did you get it?

This was only my second brisket...the first one was a 4 lb flat from the Navy Commissary...it pretty much sucked! So...I really have nothing to compare it with. The fat cap was about 1/2 inch and I did a lot of trimming after removing the point. The marbling was amazing...at first I thought there's no way I'll get any decent meat out of this...I was wrong! It was very juicy and fork tender. I got the Waygu from MJ Meats in Lynnwood, WA. They DO deliver FYI. The person I dealt with was Trey McGuire. Here is his e-mail treymjmeats@hotmail.com

JD

[JD McGee]

It's not the charcoal, BGE Lump is Royal Oak ...

You must have burned off the fire starter(didn't you?)...

What was the rub?


"You must have burned off the fire starter(didn't you?)" YEP!...I'll never make that mistake again!!! The rub was John Henry's Texas Brisket...very good by the way! :-P

JD

[JD McGee]

JD a couple questions for you on the Waygu. I was planning on doing one for thanksgiving.

1)did you have to trim it at all, or did you cook it straight out of the cryovac.

2) how was cooking it different than a regular choice brisket. did it cook faster slower, did you need to bast as often.

Id be interested in hearing more.

Thanks in advance.

I highly recommend the Waygu...other than the off taste from the fire starter it was excellent. I paid 2.90 per lb for a 12 lb packer. It was beautifully marbled with about a 1/2 inch fat cap. I did have to trim quite a bit of fat...especially in the "wedge" where it was about an inch thick. I just cooked the flat (saved the point for later) about 8 lbs after trimming. It took abut 10 hours with an average dome temp of 250...grate temp of 225-230 on my BGE.

JD

[vr6Cop]

I'm dumping everything today and getting a mapp torch! NO MORE FIRESTARTERS!!!

JD

I use an electric starter for my egg. It's just a metal loop that you put down in the firebox, put lump on top of it, and plug in for 8 minutes. No smell, and it gets up to temp faster than the starter cubes. :cool:

[thirdeye]

That looks good. Way-to-gu :mrgreen:. I use Weber starters in the winter when the Eggs are really cold. Rest of the time, I'm a weed burner man.

[Rick's Tropical Delight]

I bought my BGE at the Eggfest last month. It was brand new. BGE lump was used as well. All the leftover lump and ash was emptied before I brought it home. The next weekend I cooked a couple of pizzas usng BGE lump and these.
My wife and I noticed the chemical smell/taste for the first time in our pizzas. When I did my brisket I used the leftover lump thinking the fire starter had burned off...NOT! Must have been some residual down near the bottom that fired up toward the latter part of the burn. I'm dumping everything today and getting a mapp torch! NO MORE FIRESTARTERS!!!

JD

brisket looks fabulous...
go get a weed burner... this is bob marley:
http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/21jan07-003.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/9mar07-001.jpg

he's good at lighting bon fires too... :biggrin:
http://i143.photobucket.com/albums/r151/RicksTropicalDelight/firstbrisket2-003.jpg

[JD McGee]

LOL!!! You're a "mad-mon" brother...:biggrin:

JD

[thirdeye]

brisket looks fabulous...
go get a weed burner... this is bob marley:
he's good at lighting bon fires too... :biggrin:


Hmmmm...... Bob Marley, weed burner, reggae festival. I think there is a theme here. :cool:

[bbqjoe]

I'll bite, whats wagu?

[thirdeye]

I'll bite, whats wagu?

American Kobe

[JD McGee]

In my neck of the woods they come frome here www.snakeriverfarms.com (http://www.snakeriverfarms.com)

JD

[txschutte]

In my neck of the woods they come frome here www.snakeriverfarms.com (http://www.snakeriverfarms.com)

JD
I know it may be a long shot here, but does anyone know of a retailer of Waygu in the Plains States?

[Kevin]

I know it may be a long shot here, but does anyone know of a retailer of Waygu in the Plains States?

Yes, inquiring minds want to know.

[JD McGee]

I'm not aware of any retailers in your area but MJ Meats in Lynnwood, WA (where I get mine) does sell to individuals as well as commercial and Trey (the sales person I deal with) says their shipping rates are very good. Drop him a line at treymjmeats@hotmail.com

JD

[dbeast420]

Very nice looking brisket. Seeing everyone else's makes me want to do one

[txschutte]

I'm not aware of any retailers in your area but MJ Meats in Lynnwood, WA (where I get mine) does sell to individuals as well as commercial and Trey (the sales person I deal with) says their shipping rates are very good. Drop him a line at treymjmeats@hotmail.com

JD
You're the man, JD.

[keale]

JD, great job! That brisket looks awesome! I'm kind of scared to cook the point and flat at the same time! How heavy was the flat after trimmng?
The price you're paying for that Waygo, is my normal price for "regular" brisket.