Thread: Brisket Fever
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Old 03-20-2012, 10:26 PM   #15
gaspipe1
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Join Date: 05-23-11
Location: Cranford, NJ
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I am trying to upload these pictures... but had no luck so please just goto my Flicker account here: http://flic.kr/s/aHsjyE9y9G

Even after I tried reheating the flat was just blah but to be honest I didn't let it cook that long. The burnt ends where pretty good but had a little fatty/butter taste. To be honest you knew it was heavy going down. Not sure if that makes sense but you definitely did not want to eat too many of these.

BTW I have been listening to that brisket round table and TY for the suggestion. Perhaps like one of the guests recommended that they smoke their wagyu at 190* perhaps this too should be done on really low and slow.

Perhaps Mister would do a side buy side doing wagyu at 190 and another on 325. Just kidding, anyway thanks for looking and the feedback/suggestions!

here is where you can find info on the packer: http://store.creekstonefarms.com/pro.../csf-bri01.htm
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